Owner Ilias Theorodakis, his wife, and their two sons keep a watchful eye on the kitchen and on the happiness of their customers. Choose to eat in the spacious dining room or out on the large sheltered veranda with vines growing across the balcony rail, a Bacchus-theme wall painting, and a stunning valley view. The menu is heavy on meat dishes, either grilled, boiled, or simmered in the oven, but vegetarians can put together a small feast from boiled greens and other homemade
meatless Greek classics, like sweet peas in tomato sauce and stuffed cabbage leaves. Seasonal dishes in the winter season include game such as hare and, if you're really lucky, venison. Service is especially efficient and friendly, as are prices. Dessert is on the house.