The 200-year-old building used to be an oil-press. Those oil-presses were called “monolithari” named after the large round stone (lithari) that was pulled by a horse. Despite the workers’ hard work, the oil production would merely reach the amount of 25lt daily. By that time, the oil production was an extremely difficult and time-consuming procedure. Small quantities of olives were pressed under the large round stone pulled by a horse, the pulp was then spread on groupers so that the oil was separated from the oil dregs. The dregs would take all night to settle until the oil came up to the surface to be collected afterwards. Today, that oil-press has turned into a tavern with the “monolithi” (large stone) still standing in the middle of it, maintaining so the strong elements of the place and timetradition. The customers have the chance of enjoying the magic of the past.

However, the magic of the place is not all there is. The food one can taste here not only comes from the traditional country cuisine but also the greek cuisine with strong Mediterranean elements. Our main concern is the freshness and the quality of our food; the ingredients are, therefore, very carefully selected, maintaining the true traditional taste a traditional dish must have.

Our traditional country pies and the delicious Mediterranean “sofrito” (meat en casserole with white sauce and rice) are some of the dishes that will “enchant” your palate.