After a long stint in cosmopolitan Mykonos, chef Yannis Gavalas returned
in the barren line of his ancestors, to cook the cuisine of the authentic
of Cycladic tradition. It serves dishes of deep flavor, such as sheep
fricassee with meatballs, octopus with short fava flour pasta, or my own
of the lakerda with local fava beans, the smoked semi-salted mackerel and the famous
“stuffed goat” from Iraklia.