Chef George Mavridis twists traditional Greek dishes with contemporary flavors creating a sophisticated menu that pays strict attention to presentation. Two intriguing starters are salt-cured mackerel with grilled cauliflower, potato caper and dill salad; and thinly sliced herb-encrusted beef with greens, onion marmalade, and wasabi oil. Top entrées include yogurt-encrusted rabbit ragout with olive and eggplant; and linguine with roasted cherry tomatoes and sardines.
For dessert indulge in the Greek thyme honey and mizithra (farmer's cheese) tart with grape pastry. A cool whitewashed indoor room expands the dining space, built to complement the cozy yet sophisticated garden dining area.
Central market street, Paros Town, Paros, 84400, Greece