A taverna on Proxenou Koromila, one street back from the water. Twenty-two seats inside, eight on the pavement, and a menu that changes with the market.
Whatever the market gave us that morning
Danae Vlachou cooks what she found at the market, so the menu changes every few weeks. Dishes are written the way she thinks about them: what is on the plate, and what it costs. There are 24 of them today, across 5 sections.
Grilled fig, graviera, walnut, thyme honey
Whole gilt-head bream, lemon leaf
Giouvetsi of veal cheek, orzo, aged kefalotyri
Twenty-two seats, eight more outside
Limewash walls, paper over the tables, copper pans on the rail above the pass. It is small, so on a Friday it is worth calling ahead.
