Home · Menu
Eat and drink
Most of it changes daily. Some of it never has.
The fish comes off the board. Everything around it — the bread, the lakerda, the taramosalata, the rule about the wine — has been the same since 1978.
The menu
Eight lists, one board.
The board is the menu that matters; these are the things that hold still long enough to be printed.
- MezedesTaramosalata, lakerda, pickled gavros, charred peppers, saganaki of Thracian kaseri.
- Mains from the SeaWhatever is on the board, weighed in front of you and cooked simply.
- From the CharcoalTwo grills, olive wood and charcoal. Octopus, sardines, whole fish, peppers.
- From the OvenThe wood-fired oven, replaced three times since 1978. Salt-baked fish, gigantes, bread.
- Salads & SidesHorta from the hills, tomatoes in season only, potatoes in the ashes.
- Wine, Tsipouro, OuzoGreek, short, opinionated. Tsipouro from Tirnavos, ouzo from Plomari and Mytilini.
- DessertsFour of them, and the semolina halva is the one to have.
- AllergensRegulation (EU) No 1169/2011, written down honestly. Ask and we will bring the folder.
The rules
What we will and will not do.
These are not house rules for you. They are rules for us, and it is only fair that you can read them.
- We do not buy from trawlers under seventeen metres, because the bycatch is wrong.
- We do not freeze anything that goes on the board, and we say so when something has been frozen.
- We do not serve fish out of season because a table asked for it.
- We do not pour a wine we would not drink, and we will say why if you ask.
- Water is free, comes cold, and arrives without being asked for.
The kitchen opens at half past twelve.
Reservations are encouraged in summer. Walk-ins are always seated, eventually.