Nice food in a fresh, elegant shop that although new in fish rank of the city has already gained his audience. The young chef Vasilis Tsatsakis playing with fresh fish and seafood -You see live when you go to choose - starting inspired dishes and high level of technical over the standard of a fish tavern: carpaccio of tuna, bream tartare with smoked roe mousse, sevitse fresh salmon with eggs flying fish, mackerel salad with mushrooms, peinirli seafood, orzo with cuttlefish, cuttlefish ink and spinach, monkfish steamy with trees armirikia. Very beautiful and elegant the presentation of the dishes karpatso tone reminds garden with edible flowers, some utensils refer to Japanese aesthetic, while the smell, lemon, the vinegar and the delicate use of nuts give another dimension to iodine of dishes. Excellent cooking in seafood, dry pan, nice fresh salads, wine list with 50 labels of Greek vineyards and over 60 labels on spirits, raki and ouzo - you can dissertation in producing the whole of Greece. Dominant white in the hall, with a wooden roof, the vintage glassware and trendy fixtures add character. The front windows, wide open, see in Zisimopoulou surrounded by bougainvilleas and flowerbeds, making a floral welcome. Music that creates a relaxed mood and leaves space to communicate their diners.