Rakı
Poured slowly, clouded with water, never drunk alone — the anise thread that runs through the whole evening.
Our table
A long table, a cold bottle, small plates that keep arriving. On the Aegean coast no one hurries a meal — it is the evening itself. We set that table in Amsterdam.
The kitchen
Cooked the way
the coast cooks
Olive oil, lemon, wild herbs, whatever came out of the water that morning. Aegean cooking is restraint more than invention: few ingredients, treated well, so that a raw artichoke, a handful of samphire or a plate of fried sardines tastes exactly of itself.
To make the most of the menu, ask us for a recommendation from our carefully chosen rakı and wine list. We look forward to welcoming you.
Read the menuWine
A small, deliberate list from the Aegean and beyond — coastal whites built for salt, citrus and olive oil.
Meze
The heart of the table. Cold first, then hot, arriving in waves for as long as the conversation lasts.
