What was once a small shop is now an intimate contemporary restaurant. Frosted windows and cleverly arranged plants insulate the warm terra-cotta-walled interior from the busy street outside. Well-designed contemporary cutlery, linen napkins, and large wineglasses bode well for a serious dining experience. Owner-chef Lambros Lambrou's menu is based on fresh local produce, and combines French expertise and Mediterranean flavors with the occasional Asian touch. Local lamb, for example, is wrapped in phyllo and slow cooked, while panfried fillet of wild sea bass is served with a basil ratatouille. The classic French desserts—tarte tatin, crème brûlée—are homemade and excellent.
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