Palia Historia (The Old Story)

Frommer's Review

If you're maxed out on run-of-the-mill Greek taverna fare, this is a good place to come -- well worth a taxi ride from wherever you're staying. Most of the clientele is Greek, drawn by the subtle cuisine and lack of tourists. The marinated salmon and capers are worthy of the finest Dublin restaurant, and the broccoli with oil, mustard, and roasted almonds is inspired. As a main course, the shrimp saganaki leave nothing to the imagination. With fish, the dry white Spiropoulos from Mantinia is perfect. For a great finish, go for the banana flambé.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.