$$-$$$$, Greek, Metaxourgio
Fodor's Review:
The epicurean owners of "Ancient Flavors" combed through texts and archaeological records in an effort to re-create foods eaten in antiquity -- not to mention how they were eaten, with spoon and knife only. Dishes like pancetta seasoned with thyme and squid cooked in its ink prove, if anything, the continuity between ancient and modern Greek cuisine. There's an undeniable kitsch factor in the setting: in a torch-lighted garden, waiters in flowing chitons serve diners reclining on couches.
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