Restaurateur Christos Valtzoglou has found a winning formula with this longstanding hideaway, which continues to sparkle as brightly as the Aegean Sea on a summer day. Taking its name from the Greek translation of “made from clay,” this contemporary taverna also features a ceiling canopy of suspended terra-cotta pots, rustic whitewashed walls and lapis-blue insets.
Pale-green stemware and stark-white crockery are used to serve wines from the homeland as well as a menu of rustic, home-style food. Keftedakia are light and texturally exquisite meatballs, pan fried in olive oil and proffered as an appetizer. Gigantes are baked in honey-scented tomato-dill sauce; while aginares moussaka is a creamy vegetarian take on the classic, made here with artichokes.