Epitomizing the Greek cuisine in general, whatever is lacking in the way of finesse is abundantly compensated for with top quality of ingredients and "labor of love" family restaurant cooking.
The house specialty casseroles (cooked for 13h!) of goat, lamb or pork are wonderfully tender and flavorful (perhaps slightly heavy on the oil). The snails in tomato and onion sauce are an interesting local take on the escargot. And the hospitality and atmosphere are generous, warm and serene - exceptional even by the standards of this friendly island.
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