In this family-run restaurant, owned by two brothers (one of whom is the Chef) you dine in the courtyard of a carefully constructed 16th century stone house complete with its own stone well. The extensive menu is liberally-interpreted Greek cuisine from all parts of the country with Mediterranean overtones. There are a number of soups which is a special treat, since they are not found often on Cretan menus. Enjoy such delicacies as the grilled rabbit with anthogalo cheese, grilled apaki (smoked pork) and haloumi, or the grilled veggies with honey and garlic. There is a myriad of interesting main dishes both traditional and a bit nouveau. Sauces are exceptionally fresh and inviting. The wine list is respectable, the menus very attractive and the service is extremely amiable and efficient.