Matchpoint's interior is tastefully decorated, and the music is lovely but my favorite is sitting outside enjoying my drink and watching the world go by.

There are always dishes of the day in addition to the set menu, so no two visits to Mandragoras are ever the same. And kontosouvli is always available.

It does not matter what you order when you visit Mouries because everything is made with the same care (however, my favorite dish here is the meatballs).

My two favorites are Sfakianopita with honey and the famous Dakos. Every plate is cooked in olive oil with lots of rosemary.

The innovation found in Line is the why-in, meaning the grapeless wine which is produced via the same process as traditional wines, but fruit, such as figs or pomegranate, is used in the place of grapes.

Many souvlatzidika have started adding more “modern” ingredients in their souvlaki, such as lettuce or yellow sauce. But Giorgos-Gyzi keeps things simple, fresh, and tasty.