a trio of greece’s three best dipping sauces— tzatziki, the thick, tangy yogurt dip; taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra-virgin greek olive oil

the classic greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin greek olive oil and red wine vinegar

crisp, fried zucchini and eggplant served with a side of tzatziki

crisp fresh fried squid

large shrimp cooked in a light ouzo and tomato cream sauce

PYLOS’s light-as-air meatballs, pan-fried in olive oil

greek giant beans baked to perfection in a honey-scented tomato-dill sauce

three greek cheeses melted in a clay pot

classic grilled, marinated octopus with a balsamic reduction sauce and capers

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with briam (zucchini, eggplant, potato)

marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

simply grilled, served with spanakorizo

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

PYLOS' towering phyllo pastries filled with custard and drizzled with honey, powder sugar and cinnamon

greek yogurt, sour cherries, walnuts and honey