The table before the fish.

1. Despina’s taramosalata €7 Cod roe, lemon, olive oil, white onion. Made every morning by the woman it is named after.
2. House lakerda €12 Forty-day cured bonito, sliced thin, capers, oil. Thirty days is common; forty is the difference.
3. Pickled anchovies €11 Vinegar, oil, garlic, parsley. Sold by the kilo at the door as well.
4. Charred green peppers €5 Aleppo peppers, salt, lemon. Blistered on the charcoal until the skin goes.
5. Saganaki of Thracian kaseri €9 From Soufli, fried in olive oil, lemon and oregano over the top.
6. Fava from Lemnos €7 Split peas, slow, with raw onion and a great deal of oil.
7. Grilled octopus €17 Sun-dried at the pier, charcoal, potato purée, capers.
8. Bread and oil €1 Baked here every morning. The oil is from the Soufli hills. This is the cover.

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