Small Cyclades is the name of a simple, but made using what we call home care tavern in a quiet neighborhood of Heliopolis.

Located away from ranks and joints, which prevents it from being filled with the fanatical audience. Comfortable tables, in summer they go out, overlooking the small park and the shade of pine trees. The choice of name is not trying mimic or cause undue associations.

It expresses the experiences and memories of its owner, Anthony Kovaiou from Schinoussa, where he was born and launched in 1995 the first catering store. There are times when you think that the recipe to achieve a restaurant seems relatively simple.

Persistence in choosing good raw material with consistency and duration without compromise with respect to treatment of materials, resulting not only from the experience and knowledge, which is anyway essential but also a good personal sense of balance.  

This is exactly the work done here and do the Small Cyclades to stand out among hundreds of other fish restaurants. The owner promitheftai the best raw material - very obvious in every dish - and the chefs in the kitchen care to give life to food. This role is undertaken by John Karakatsanis and Stavros Spanelis -nisiotes and they, hailing from Alonissos and respectively Lesvos and manage in the best way, since the dishes tasting feel good care of the chef, without realizing that they have suppressed the raw material.

Look to the right our menu.