This new Nolan 2.0 version of the restaurant has chef Michalis Nourloglou in charge of the kitchen, where he follows the same concept and conjures up a combination of Greek cuisine with other dishes from around the world. The menu here is simple and concise, with options that include sea bream tartare, made with fresh fish of the day and served with dried fruits and a hint of citrus, and the mouthwatering shredded and breaded beef cheeks on a bed of cream along with a topping of truffles. The ambience here exudes relaxed joviality and a light, airy feel thanks to the large windows, and is enhanced by excellent service.