Santorini

The List's Eating & Drinking Guide 2008 is now in the shops. This review is taken from the 2007 edition.

Having established itself five years ago, this understated, yet confident, Greek restaurant remains a small haven of Mediterranean tranquility among the hustle and bustle of Broughton Street. The whitewashed walls and relaxed attitude immediately bring to mind holidays sunning yourself by the Aegean, and the intriguing menu showcases the best that region has to offer. The food is generally rough and ready, a mix of robust rustic fare and more delicate seafood dishes, spread through a selection of mezedes (the Greek equivalent of tapas) and larger mains. The mezedes menu ranges from basics such as stuffed vine leaves and baked aubergines to the likes of loukanika (a chunky, spicy northern Greek sausage) and some fine king prawns oven-baked with feta and ouzo. Moussaka makes an obligatory appearance in the mains, but more succulent still is the beautifully-seasoned, slow-cooked beef with shallots in tomato sauce. The dessert menu is short, but does contain a fantastic karydopita - a walnut cake in syrup and chocolate sauce. The service is informally cheery but highly efficient, considering it's a small operation and can get very busy at weekends with ex-pats and Grecophiles alike.

• High point: Surprisingly good desserts
• Low point: Chewy oven-baked lamb