The Alpha Guide review

A restaurant that brings a modern sea breeze at Palaio Faliro. Original decoration, with old glassware (bottles, carafes, vases) standing out, in light blue or olive-green colors. Cuisine, apart from its classic proposals, keeps the seafood repertoire updated with various neologisms made by the talented chef Vasilis Tsatsakis. Try prawn tartar from Kilada, sardines bourdeto and filleted red mullet with celeriac mash.