For over 30 years, Giorgos and Elsa Cambanis have lovingly run this tiny restaurant. A good starter is the mushroom "Lotos" with cream and cheese. The roast leg of lamb with oregano, lemon, and wine is succulent, and the moussaka is one of Greece's best. For dessert, have pralina, which resembles tiramisu. It's open year-round: the porch is covered with bougainvillea in summer, and there's a fireplace in winter.
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