We tried out this place with a Germanic name last night. We were welcomed, even at the bottom of the steps, by the owner, Vassos, as a prelude to an impeccable and friendly service. We were offered a selection of hot and cold starters, almost enough for a meal by themselves, besides being tempting and good quality. For mains, my wife chose boned chicken thighs with a massive plate of garnishes and sauce. My daughter chose a chicken fillet stuffed with goats cheese and vegetables. I took a chance and ordered a tenderloin fillet steak and, for the first time in 18 years in this country, the 250 g steak came as I liked it, blue to very rare, instead of the usual seemingly burnt to a frazzle. It was served with a garlic sauce that could have been a tad stronger. The garnish was baked spud and beautifully cooked carrots and broccoli, firm under the tooth. When we had finished, a plate of fresh fruit arrived and another plate with delicious slices of a kind of fruit cheesecake, but with the cheese replaced by yogurt. Glasses of a smooth and sweet mastic liqueur also appeared but this was not to my personal taste.
We washed the meal down with a 2013 Domaine Vlassides Shiraz, a very good wine, but a warning, it has a high alcohol content (15%), so drivers beware!
Many thanks for the tip, Devil. We're always on the lookout for a good restaurant. Sounds like you like your steak what I call very rare. Like the French waiter is supposed to have asked an English guest "Do you want your steak very rare, rare or ruined?"
_________________ "He who is satisfied is well served" - Merchant of Venice
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