Evenings here can be very quiet midweek (and even sometimes on the weekends), but the bar is usually full of local men in their 50s. This is a good place to try Greek wines with traditional cuisine. Egg-lemon soup is a highlight, as is the skordalia, mashed potatoes prepared with lemon juice, olive oil, and garlic; also served are a very good spanakopita, great kebabs, thin-cut lamb chops, and delicious moussaka. Portions are large enough to share, and the food is comforting and satisfying; servers are pleasant but sometimes forgetful.
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