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A genuine golden oldie, here since the 1960s, and still attracting locals—when they can slip through the hordes of tourists. There are no reservations, and whether you come early or late, you may well have to queue outside the blue door and look longingly at those already seated and eating. The menu is what Greeks call spitiko fageto, or home cooking. There are usually some vegetarian options, and good stews (often including tasty lamb or chicken in lemon sauce) and grills. Although often on the menu, fish is not a specialty here.