Athanasios Gortsas runs the room on Grunewaldstraße as a full-blooded patron, juggling guests and pouring an ouzo on ice when the reserved table isn't ready yet.
Inside, the place reads like a small Greek village square: summer colors, tiles, stone floor, tightly packed full tables and a lively hum of voices that tips the cinematic taverna into motion immediately. Bread and a fine olive oil open the meal, then everything moves at once — mezedes and main courses crowd into the middle, the line between them treated loosely. The specialties stay simple but are seasoned with a sure hand. Country wine and Mediterranean ease keep the table going.
