The Alpha Guide review

13.50 / 20

A taverna that dates back to 1938, now in the hands of the third generation, which has refreshed both the dining hall and the menu, introducing some more modern proposals, but keeping the grandmother’s recipes unchanged: “gardoumbes” (braided and baked lamb intestines and sweetbreads), rooster in egg-lemon sauce, very tasty browned ewe with red sauce, and fried bread that looks like a fluffy donut, stuffed with feta cheese. Also, grilled and spit-roasted meats.

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