For many the menu will be fairly unfamiliar, as some of these dishes date back 3,000 years. But thankfully chef Colin Clague and his team know their stuff. Staff will make suggestions, and we’ve always found them to be excellent ones. Lakerda (salt-cured bonito) is a pretty dish of meaty discs of fish, which comes with refreshing cucumber. The salty feta cheese in filo (borek) is the best we’ve tried and the octopus, served with chilli, fava beans and capers is perfect. The cheese and egg pide is the humble star. Cheesy, crispy, chewy dough topped with a slow-cooked egg. Mains are just as impressive, as are desserts (including a chicken one, for the adventurous). Everything about this place screams “winner”.