"The taverna 2.0 trend started [in 2014] with places like Seychelles, and now young chefs are ditching the ‘Zorba the Greek’ octopus and cheap ouzo clichés and redefining the taverna for the 21st century." - Anya von Bremzen
"The taverna 2.0 trend started [in 2014] with places like Seychelles, and now young chefs are ditching the ‘Zorba the Greek’ octopus and cheap ouzo clichés and redefining the taverna for the 21st century." - Anya von Bremzen