Lotus

Lotus Review

For more than 30 years, Giorgos and Elsa Cambanis have lovingly run this tiny restaurant. Elsa is the cook, so compliment her on the fine starter, the mushroom "Lotos" with cream and cheese. The roast leg of lamb with oregano, lemon, and wine is succulent, and the moussaka is almost too good to be traditional. For dessert, have pralina, which resembles tiramisu. It's open year-round for dinner only: the porch is covered with bougainvillea in summer, and there's a fireplace in winter.