Addresses devoted to Mediterranean cuisine, both Greek and Levantine, are now springing up in every urban area. The main attraction of this small, well-placed venue (the former Tante Margit) is undoubtedly the cellar of Greek wines to be discovered (Assyrtiko in white, Xinomavro in red...), as well as the range of dishes on offer, as expected, babaganoush and hummus, stifado and halloumi, spanakopita and moussaka before the baklava.
Chef
