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Archaion Gefseis 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, stuffed piglet (which must be specially ordered two days before), 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. But Greeks and foreign visitors alike flock here to discover the culinary pleasures of the ancients, not to forget the divinely cool and leafy garden during the summer months.
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