There are just a few restaurants capable of creating a connection between food, nature and a love of one’s country, but here chef Tasos Mantis manages to express his full passion for all three through his cooking. The experience starts with a presentation of the stars of the show here, namely the aromatic herbs used in Soil’s dishes, many of which are sourced from the vegetable garden tended by the chef’s father. The cuisine is highlighted on a single tasting menu which showcases creativity and quality, which can be enjoyed either at the chef’s table, in the bright lounge or in the pleasant winter garden which, despite its name, is used all year round. The prawns with orange, marigold and mussels, prepared in a papillote of kombu seaweed, is a signature dish here, the finishing touches to which are added by the chef at your table. This and other superb menu options are accompanied by superb drinks pairings, including wine, fresh juices and low-alcohol and alcohol-free beverages.