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Two grills, olive wood, and patience.

One grill runs hot for small fish, one runs low for octopus and peppers. Yiannis has worked them both since 2011 and does not use a timer.

Fuel
Olive wood and charcoal
Grills
Two, since 1994
Lit at
11:30, daily
  1. Octopus on charcoal €17 Sun-dried on the line at the pier for a day, then low and slow. Capers, potato purée.
  2. Sardines €9 Hot grill, salt, five minutes, no lemon until they are on the plate.
  3. Whole gilthead €24 / kg Scored, oiled, and turned once. Oregano goes on at the end or it burns.
  4. Squid kalamari €14 Whole, not rings, and never from a bag.
  5. Charred green peppers €5 Blistered until black, then peeled and dressed warm.
  6. Lamb chops €18 For the one person at the table who does not eat fish. We are not offended.

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The board changes. The bread does not.

Reservations are encouraged from June to September and on every Sunday lunch.

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