Thanks to whitewashed walls, flagstone paths and breezy blue and white decor, this charming beachfront restaurant conjures up thoughts of summer on the Greek islands. The sharing-style menu is a pleasing mixture of Greek and Turkish dishes, along with fresh fish flown in three times a week from the Aegean Sea (which goes some way to explaining the hefty price tag).
The hot and cold mezze, such as midye dolma (mussels stuffed with spiced rice) and ahtapot (tender grilled octopus), represent better value than the fresh fish, which is simply grilled and served without sides. The restaurant closes for summer.
