Nothing in the simple restaurant design detracts from the view of the beautiful Itea gorge from the large, open veranda. Even in the colder months, a glass canopy protects the seating area and allows diners to look out year-round. Start with rooster soup and peppers stuffed with melted cheese. The house specialty is a must: the wild boar stifado is cooked with plenty of baby onions and fresh tomato sauce. You can also try deer or hare variations, while chicken in
tomato sauce with eggplant and feta is an interesting alternative for timid palates. The chef has been trained in France and likes to add tasteful twists in traditional Greek recipes. The restaurant is a favorite with tourist groups, so it can all can get quite lively all of a sudden.