Eros Ouzeri

PROFILED BY DE GROOTS MEDIA
Semi-clad Grecian goddesses dance around the room on the frieze that adorns the lemon and pale olive-green walls. To the side a man clutches a half-dressed woman’s breast in a relief carved of stone. With the original pressed iron ceiling and curved-back chairs, this restaurant feels full of history … and passion.

These themes recur in the menu, with a focus on traditional Greek food that you would find served at the bosom of many family homes in Greece. The recipes and techniques have been passed down through the generations, a quality that shines in the beautiful food. Sample the starters through the Bekro plate comprising delicious morsels such as dolmathes, eggplant and pepper toursi, octopus toursi (pickled in a marinade of garlic olive oil and white wine vinegar). For those enamoured by Greek dips there is a collection of home-made offerings: tzatziki, melitzanosalata (eggplant based), skordalia and taramasalata. The arni souvlakia is a favourite main meal: the traditional marinated lamb skewers with red onion and peppers on spanakorizo served with a cucumber yoghurt sauce. Pan-seared tiger prawns are also delicious, served with home-made pasta, fennel and chilli fetta, combined in a roast tomato, basil and ouzo sauce. There are approximately 170 wines on their comprehensive list and a great collection of Greek boutique wines to indulge in.