A beautiful neoclassical building with a charming courtyard houses this one of a kind restaurant, where chef Gikas Xenakis puts a novel spin on traditional Greek dishes. Many diners opt for the tasting menus, which are designed to please different palates and to cater to all kinds of dietary restrictions. There are two main tasting menus, one with five courses and one with seven, plus separate vegetarian and pescatarian seven-course options. If you go a la carte, start with the deconstructed hortopita (pie stuffed with foraged greens) or the scallops with cauliflower, kumquat and beetroot. For the main course, try the bourdeto, based on a recipe from Corfu, made with couscous and a spicy medley of scorpion fish, mussels and calamari. The pork cheeks with potatoes, apple and chicory are also delicious. Sweet tooths are well cared for: our favourite desserts are the Valhrona chocolate with salted caramel, tonka and banana, and Aleria’s spin on saragli, a pastry with pistachio nuts, apple and cinnamon.