We visited the restaurant for a brunch. Even though the place was nearly empty, we got the traditional slow Ikarian service, which we didn't mind.
The waitress was very kind and helpful, explaining all the dishes!
We got a traditional cheese "kopanisti" with tomato, which was a masterpiece and also a spaghetti with basil sauce which was made out of fresh tomatoes, fresh basil and all together with the oil and the garlic, even though it was a simple dish, felt like it came from heaven. I understood that all the great taste comes from the simplest recipies.
The wine was local and perfect and at the end they treated us with "halva" which was on of the best ever! Don't miss it!
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