"Aris Vezenes, one of Greece’s most talented chefs, had a huge hit on his hands when he opened his Greek-inspired bistro in 2011. The restaurant has aged well, earning a community of loyal customers and a spot in the Michelin guide. The menu is divided into three categories: a sea section with fresh fish, urchin, and lobster; a land section with fantastic choices of meat, like faraona (Guinea fowl) cooked with shio koji, jus, pickled pear, and baby gem; and the soil section, which includes dishes of mushrooms, potatoes, and vegetables. [$$$$]" - Demetrios Ioannou
Vezené / Facebook
