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Melilotos
Xenofondos 15 Cuisines: GreekAbout
Located inside a small lobby (back and to the left) not far from Syntagma Square, you won't quite understand why a little place like this has been featured in the New York Times. This is not a place you go for atmosphere, though they do offer you a seat at the one table in the midst of the happy, busy buzz of the kitchen if you would like to dine there. It's a place you go for genuine, delicious food prepared with love and extreme attention to quality. The cheeses, olives, oil and bread all come from trusted producers in some of the best agricultural regions of Greece, including Amorgos Island, Kithera and the Macedonia. All of the food is prepared by award winning chef, Konstantinos Siopidis, though you would never know it by the prices. Even the most complicated dishes are not over twelve euros. The pastries and savory pies are made by his mother in law, Irini, who has given demonstrations of her cooking on television shows.
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