Loading...
Our Rate:
Neo-traditional décor and honest, wood-fired cuisine make this a crowd-puller. Dishes are slow-cooked in clay pots, from spinach with eggs and louvana (fava bean purée) to pot-roasted beef and smoked octopus. In the evening, the menu shifts to Cypriot meze with creative touches, and a dedicated slow-cooked menu is featured every Saturday.
Mon-Tue 12.00-15.30, Wed-Sat 12.00-15.00-19.00-22.30
