All dishes are meant to be shared, taverna-style — an array of complementary flavours and contrasting textures that honour the freshness of the ingredients.

From delicate raw meze (such as Dry-aged grouper carpaccio with shaved fennel and lemon oil) to feasting platters (a rack of slow-roast pork chops with a cinnamon-anise crust or a whole lamb shoulder smoked with vine leaves), the menu riffs on whatever the locals have caught and harvested each day.