Cypriot chef Andreas Mavrommatis and his team create colourful, well-crafted dishes based on classic French techniques blended with the best of Greek flavours: grilled octopus, phyllo pastry, confit onions with Xinomavro; Lozère lamb, the shoulder slow-cooked, the saddle roasted with halloumi cheese, chard dolmades and Volos olive condiment.... A culinary voyage in a stylish, minimalist setting that is the perfect foil to food that varies according to the season and the chef’s inspiration.