The vibe starts with the fun-loving staff decked out in colourful shirts and extends to the funky playlist, and light and bright murals adorning the walls. Then there’s the open shelf through the middle of the venue, lined with empty wine bottles and Euro food products such as olives, anchovies and tomato sauce.

It sets the scene for what’s to come: a fun dining experience, leaning strongly on Greek cuisine but with nice contemporary touches. The saganaki with local honey is the star of the meze menu; deliciously salty, not at all rubbery and complemented by some sweet roasted figs.

A large wood oven sits in the corner of the open kitchen and is the secret behind many of the dishes, including the lamb shoulder, which rests on a bed of greens with natural yoghurt on the side. The meat, if a tad dry, pulls away easily with a fork.

By dessert you’ll be struggling but the Basque cheesecake – wonderfully charred on top and not too rich – is worth loosening a belt notch or two. Complete the meal with a traditional ouzo or after-dinner cocktail if you dare. 

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