The restaurant's facade had a few delicately placed chairs, contemporary chandelier and playful lightings. The inside was almost similar, romantic and modern at the same time. I love how attentive all the staff were.
The dinner started with potato foam soup. The plate of appetizer had beetroot, sesame seeds on top of the cracker on one and octopus on the other. I had goat with aged feta cheese creme and beetroot sauce, Mark had pork with roasted fruit slices, olives and lettuce. The bread had lavender and rosemary in them, a playful way of presenting the many herbs Greeks use in their dishes. The desserts was just the most amazing part of this night. We were given a cake with nuts in cherry sauce, almond ice cream, cream of tonga and edible flower on top. We were also surprised to be served apricot sorbet in sour cherry sauce and mint leaves. This was my happiest meal on this beautiful island.
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