THE AWARDS | GREEK CUISINE AWARDS 2026

Stavriani Zervakakou, chef and owner, cooks a modern Greek
cuisine with its own touch. The menu changes frequently, depending on availability
of raw materials. It is worth trying the fish soup with grouper heads,
grouper and langoustine, but also the semi-salted smoked sardine, which
takes off with the "fresh scents" as it characteristically notes on the menu.
The wine list is interesting, emphasizing Greek vineyards.