By contrast the wine list is extensive (and dear), though there’s also accessibly priced mass-market and microbrew beers (Greek). A brief pud list includes own-made ice cream (chocolate and pomegranate worked well as a combo). Portions aren’t huge – don’t show up ravenous. Starters encompass such as courgette-and-haloúmi fritters with turmeric-ed yogurt dip or crisp kalamári bits with sweet chilli dressing and a roundel of charred lime mains extend to hylopítes (square noodles) with apáki (smoked Cretan bacon), rosemary and myzíthra cheese or pork loin paired with slow-cooked beans, sauteed cabbage, capers an olives. It self-describes as ‘restaurant and social’, though it’s a long traipse up from Avláki cove just for a coffee and a natter – the real point of the place is Greek nouvelle cuisine. Techne means ‘art’ or ‘skill’ in both ancient and modern Greek, so this establishment has clearly set up its stall in the upmarket camp, largely succeeding.
HYDRA STEAKHOUSE PLUS
Omilos is an upscale bistro with an amazing seaside terraceĪddress: west side of port, edge of town on path to Kamíni Contact: 00 30 22980 53800 Price: budget over €40 for three courses, plus drink Opening times: Apr–Oct, lunch and dinner Reservations: suggested at night for large parties Payment type: credit cards accepted Téchnē
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