To Mykinaiko

To Mykinaiko Review

At this pleasant, family-run restaurant in the modern village, where summer seating is on the front terrace, always ask what has been cooked up as specials that day. You might try lachanodolmades (cabbage rolls) in a tart egg-lemon sauce, papoutsakia (eggplant "shoes" filled with tomatoes and garlicky ground beef, topped with béchamel), or spaghetti embellished only with tomato-meat sauce and topped with local kefalograviera cheese. Sample the barrel wine from the surrounding Nemea vineyards, especially the potent dark red, known to the locals as the Blood of Hercules.