"Poor cuisine"? Nothing is of poor taste in this chic eaterie, which has become so popular among gourmet urbanites that bookings are necessary especialy for weekends. "Peasant food" has become highly fashionable throughout Europe's hippest restaurants, and here chef/co-owner Manos Zournatzis tours local markets daily and adapts his finds—cherry tomatoes from Santorini, shrimp from Symi, pork from Sparta, tuna from Sporades—to create authentic Greek fare, at once simple,
tasty, and affordable. Wines are as important as food—bottles are on display everywhere in this small, pale-hued, simple space—and we should not be surprised: the other co-owner is sommelier Yiannis Kaimenakis and he has compiled a fabulous list of more than 200 mainly Greek labels.