This utterly charming, quaint restaurant is set in a lovingly restored house on a narrow cobblestone street just behind the main square. The young, Alain Ducasse-trained Chef/Owner named it after the wild Greek seaside herb known more commonly as Samphire or Sea Fennel. First-rate, mostly organic raw materials and the revival of forgotten tastes and products is of paramount importance in the wonderful compilations such as the anthotiro cheese with a sesame crust and carob honey or the sautéed filet of gilthead bream with lemon risotto or the rooster slowly baked and served with an old Turkish style rice pilaf with wonderful eastern spices. The salads are truly masterpieces, especially the Roka with its phenomenally great tasting ruccola, pear, 2 kinds of cheese, tomato and a secret vinaigrette that includes petimezi.  Desserts are all paradise on a plate, particularly when accompanied by Kritamon's own special lemon-flavored raki.