The interior of this classy restaurant won't recall homey tavernas just steps from the Acropolis. But its menu will satisfy your craving for good Greek taverna food—albeit at steak house prices. Most savvy diners start off with a trio of dips—eggplant, yogurt, and cucumber, and taramasalata, fish roe pureed with olive oil and bread crumbs. Main courses comprise Athenian standards such as moussaka, braised lamb shank, and grilled sea bass. A bar menu of small plates—crispy smelt fish, pita with olives and cheese, grilled octopus—satisfies afternoon customers. Desserts like semolina custard wrapped in phyllo, and yogurt with walnuts and honey, make for a light, sweet finish.
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