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Ta Kioupia Review
In a group of humble farm buildings, Ta Kioupia is anything but modest (and so popular that chef Vangelis Koubiatis has opened a branch in Athens). The white-stucco rooms with exposed ceiling beams exude rustic elegance: antique farm tools are on display, and linen tablecloths, fine china, and crystal set the tables. In summer you dine in an enclosed garden. Meals, selected from fixed-price menus, are presented on large platters and you select what you fancy: pine-nut salad, tiropita (four-cheese pie), an eggplant dip that regulars say can't be beat, cheese-and-nut bourekakia (stuffed phyllo pastries), kokorosouvlaki (rooster kebab) … the list goes on through a choice of menus that include mezedes through dessert for a set price; the food is extraordinary in its variety and quality.
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