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With its painted metal grilles and white pendant lighting, there’s a bright, Mediterranean feel to this all-day Greek eatery; and energy levels are kept high by a pumping house soundtrack. Meals kick off with starters both familiar – tzatziki bursting with raw garlic, or slightly chewy spanakopita (spinach-filled filo pastry pies) – and unfamiliar (dakos barley rusks: crispbreads that are topped with juicy tomatoes, cheese and oil). Souvlaki grills figure strongly among mains, either on reasonably priced skewers or in large pitta wraps. Food arrives liberally scattered with oregano: garnishing the skin-on chips and the meats, and dominating the flavour of our lamb pitta wrap. Top choice is undoubtedly the moussaka, which arrives cloaked in a heady aroma from the creamy béchamel sauce: the soft layers of meat, aubergines and potato almost melting in the mouth. To finish, try the light, fresh manouri cheesecake or the galaktoboureko – a traditional dessert of semolina topped with filo and cinnamon and soaked in syrup. The concise, entirely Greek wine list includes sommelier favourite Gaia Wild Ferment Assyrtiko 2014, an aromatic drop that sits perfectly with the array of side dishes.
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