We began our meal with warm pitas, hummus, and tzatziki Theodoros. The iconic flatbreads are beautifully crafted, with a dough that boasts a soft, chewy texture while spots of caramelisation are scattered around the edges and sides. The hummus is light and creamy, embellished with a rich drizzle of fruity olive oil. The garlic-rich chickpea spread is best enjoyed as a dip for the warm pitas. Tzatziki Theodoros was a contrast from the hummus, as the yoghurt dip is cool and fresh, thanks to a handful of fresh mint and chopped cucumbers mixed in.
Saganaki Platanos is one of the highlights from our visit. Native to Greece, the Saganaki cheese is sliced thin and pan-seared on a cast-iron skillet until both sides are golden brown before a dressing of spiced honey and candied apricots are added. The ultra-thin crisps of cheese remind us of the base layer of a Swiss fondue, where melted cheese caramelises into a tuile-like crackling, while the sweet honey and apricot glaze relieves the palate from the saltiness of the dairy.