This family-owned tavern has been in operation for almost 30 years with Argiro cooking and the sons serving guests. Ignore the touristic location and the international selections on the menu and focus primarily on the local cuisine, such as succulently fresh sea urchin salad, baked calamari and well-prepared fish. Try the apaki (Rethymno-smoked pork) with caramelized onions. There is a good selection of wines and a refreshing, unique orange pie for dessert.