The star here is creative but flawless haute cuisine: artichoke terrine with duck confit and black ravioli with honeyed leek and shrimp are perfectly balanced appetizers. Splendid entrées include grilled sea bass with a fragrant rose-petal sauce and lamb so tender it falls from the bone, with couscous, raisins, and cumin. Don't skip dessert: try the daring but magnificent lotus flower filled with mandarin sorbet and banana-pineapple puree, with candied olives, vanilla oil, and a basil-saffron sauce. The white-linen dining room and bougainvillea-draped courtyard are more relaxed than Athens's other intensely designed temples to fancy food.
Reviewed by Surie from Baltimore, Maryland on 5/20/07
My daughter and I had a fabulous dinner here this spring, and it really was a highlight of our time in Athens. We went on a Monday night and had the Initiation Menu with the recommended wines and it was incredible! Everything was perfect and we thought it was an excellent value too. The setting is lovely and the waiters were all nice and fun. They managed to be extremely professional yet relaxed which can be a rare combination. I look forward to going back!
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