At this foodie destination, market-fresh ingredients shine in flavour-intense and progressive Cretan dishes from chef Argyro Barda. The menu chases the seasons, but classic choices from the stylish open kitchen include mousakas (baked layers of eggplant or zucchini, minced meat and potatoes topped with cheese sauce), fluffy fennel pie, and pork shank paired with wine, honey and citrus.
It’s only a short drive from Iraklio and an excellent post-Knossos recuperation stop.