Fodor's Expert Review Seychelles

Although it's named after one of the world's most exotic destinations, this restaurant is almost provincially Greek in its ingredients and culinary attitude. You may experience some exciting moments of surprise, however, when scanning the menu and spotting old favorites like smoked swordfish, hot and sweet little steaks, baked beetroot stuffed with garliky skordalia sauce, and pappardelle with kavourmas (terrine). In a neighborhood that's especially à la mode amongst artists from all over, the neotraditional element is played up for its unpretentious and familial charm, but don't fool yourself, this place is decidedly "in."