Open all year round. The best of Cretan traditional cuisine. Created by two brothers who not only cook but also study tradition and always search for the best quality ingredients. The perfection of simplicity through a dish of vlita (local greens), ground tomato, green olive oil and garlic or a rabbit on the grill just drizzled over with green olive oil.
Chef: Eftihia Hatzimanolaki Backstage: Try some delicious kalitsounia made of homemade pastry, fried or in the oven depending on their filling. Mouthwatering doughnuts wit ice-cream
for dessert. Giorgos Hatzimanolakis, who is really obsessed with his job, will be really willing to tell you about both the history and the roots of each dish. The entrance gives off a sweet smell of basil and the huge wooden veranda, which is supported by piles, gives you a spectacular sense of suspending above the void. Athinorama magazine Presentation of restaurants
winning the Gold Cap Award in 2001. 2006 – 2007 2009 2010 2011 2012 2013 Awards: Gourmet 2006-2007, Greek Cuisine Golden Chef’s Hat Awards 2009, 2010, 2011, 2012, 2013.