The meal began with a complementary sample of Ouzo, which I gladly accepted, and my German friend who was driving declined. That's very typical for Germans, who do not want in any way to be compromised behind the wheel. A very responsible people, Germans. I really loved my lamb, and my friend liked her fish and pommes frites. My lamb was marvelous! "Lammfilet Spitiko - mit in Mavrodaphne-Wein gebratene Zweibeln. Dieses Gericht ergänzen wir mit Sahnekartoffel" - or "Lamb fillet Spitiko - with onions fried in Mavrodaphne wine. We supplement this dish with creamy potatoes." Nicely grilled, and perfectly cooked, with a great flavor from the grill. The potato dish that came on the plate also was very nice, and they gave me a small metal pitcher of Bearnaise sauce. The salad was nice, curious to an American palate, being about 50:50 lettuce and cabbage. My friend enjoyed "Lachssteak-Syko: frisches, gegrilltes Lachssteak in einer Sauce aus Feigen, Tomaten, Zwiebeln und Peperoni." This should be a Salmon-Syko of fresh, grilled salmon in a sauce of figs, tomatoes, onions and peppers."
This is a really nice sit-down restaurant for authentic Greek specialties, mixed with some German-style foods as well. All of their wines are imported from Greece, some in bottles, and some in larger containers. I enjoyed a half-liter of the latter, to wit: Xiro - Trockener Landwein Ein Cuvée aus den Traubensorten Xinomavro und Syrah. Kräftige dunkelrot in der Farbe mit violett farbigen Nuancen. Im Aroma dominiert die edle Xinomavro Traube auf einem würzigen, blumigen Hintergrund. Im Geschmack harmonisch, weich und sehr fruchtig. The bill came to a total of €46.60 and I felt fine about that.
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I went back a week later, and although one of the wait-staff was the same person, it felt a bit like I was in a lesser restaurant. I'm told it is custom in Germany to take beverage orders first; I ordered a red wine, planning to eat another lamb dish. When it was time to order, I was told they were out of the lamb, so I chose calamari, which was not well suited to a red wine. Also, although the woman who seemed to be our "main" wait-person, was told I'm allergic to peppers, I got one with my salad, a chili. When a dish of pasta came, that, too, came with red and green chilies. Staff need to talk to each other when a customer tell them he has either an aversion to something, or an allergy. The woman was apologetic, but that's an apology a restaurant shouldn't have to make. They need to listen, and ensure that whomever of their colleagues is involved with a table's meal, knows about this sort of issue. I consider this to be very basic (and IMPORTANT) restaurant practice, and Artemis could improve on it. read more
