No anchors, no blue-and-white tropes. Instead, pale woods, chalky greys, and soft light reflect the textures of the islands, filtered through an urban lens. Even the Cycladic ‘skiadia’ (shade structures) are reinterpreted here. The room and the food now speak the same quiet language.
We see no reason why spetsofai can’t be reimagined with cuttlefish sausage. Or why kontosouvli shouldn’t feature red mullet.
The form evolves, the foundation holds steady: seafood that’s fresh, seasonal, and unrelenting in quality. What follows is a matter of technique.
