This family-run tavern, an extension of their home, is strategically located on the main square across from the Ross Daly Museum. The oil, olives, vinegar and raki are all produced by the family, the wild horta collected personally and the cheeses, meats and vegetables are procured locally from the village and only in season ensuring high quality ingredients, prepared with great affection. They also have the hard-to-find ‘glykadia’ (fried glands).