Our entrees were simple and exquisite. We had puréed fava beans served warm with a swirl of olive oil, a few capers and caper leaves; grilled feta which was very light; and grilled sardines stuffed with onion and parsley, all washed down with a Sigalas Santorini white wine. We inspected the fish on offer and choose our fish for grilling - Barracuda, an intense flavoured fish, and Parrot fish, a sweet fish. As a side, we had the plate of Greek greens (a bit like spinach) but unlike the same dish served in most Greek tavernas the taste of this dish was delicious. The grilled fish was fabulous. Parrot fish, our waiter told us, is the fish of the fishermen. The food for all the tables was served on large trays carried on the palm of the waiter's hand while the waiter carried an extra dish in his other hand. Trays could be loaded with six large plates of food. An amazing sight. The waiters and service was relaxed and friendly. With the panorama of the Aegean from this open terraced restaurant set high above the picturesque port, this was a memorable lunch and a delightful afternoon.
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