Fodor's Expert Review Chef Mavro

Marseilles transplant George Mavrothalassitis, who took two hotel restaurants to the top of the ranks before opening this well-regarded restaurant in 1998, is passionate about the care he takes to draw out the truest and most concentrated flavors, to track down the freshest fish, to create one-of-a-kind wine pairings, and marry French technique with global flavors and local ingredients. The menu changes quarterly, every dish (including dessert) matched with a select wine. Choose from the three-course, nine-course, vegan or vegetarian tasting menu (gluten-free options are available). Etched-glass windows screen the busy street-corner scene, and all within is mellow and serene with starched white tablecloths, fresh flowers, wood floors and contemporary Island art. Don't let the location and the understated exterior turn you away: this is a memorable gastronomic experience. Chef Mavro continues to cook in the kitchen regularly but sold the restaurant to his executive chef, Jeremy Shigekane, in 2019, who reduced the number of tables from 70 to 40 for a more intimate and luxurious dining space.