Aoritis, which we once loved as a Cretan taverna, has charted a new course. For some time now, it has refined and expanded its identity. How? Through subtle changes in decor and dishes inspired by the anthology of our traditional cuisine—both everyday and festive, urban and rural—crafted from carefully selected ingredients that transport your taste buds across Greece. For instance, the tirokafteri is made with feta cheese from Kozani, and the saganaki with Mytilene ladotyri. The pork steak comes from Agrinio, while the beef is sourced from Lidoriki, with the beef giouvetsi enhanced with Cretan gruyere. Nevertheless, while tasting the food, you will undoubtedly sense a "flavour of authentic Crete" emerging from the dishes, as most of the chefs in the team, including Sifis Manouselis, originate from the island.
We began our meal with grilled rustic bread topped with Taygetos oregano and salt sourced from the cliffs of the Mani region. Next, we indulged in a delightful cheesy bread made with Kozani feta, complemented by crispy phyllo and drizzled with thyme honey. Following that, we savoured the nicely honeyed Prespa giants paired with spinach and chard. Particularly noteworthy is the moussaka, with a delicate and finely grated béchamel that elevates the dish. The fried rabbit, prepared in the traditional Cretan style with a vinegar sauce and rosemary, proved to be another great delicacy.
We also tried the boureki from Chania, which, at this time of year, features a seasonal stuffing of pumpkin, potatoes, and sauerkraut instead of the traditional zucchini. I must take a moment to highlight the egg-lemon cabbage dumplings—a dish of profound deliciousness, expertly seasoned and topped with chopped herbs. By habit, I would have preffered some hot chilli peppers to balance the sauce, but they were delicious nonetheless.
Our meal continued with lamb and lamb chops, expertly cooked to juicy perfection, served alongside authentic jiggerosharma with stamnagathi. We had intended to savour their much-talked-about meatballs on another occasion, but we decided to restrain ourselves this time. For a sweet finale, we enjoyed the serrano pasta—an old-fashioned delight that was exceptionally well made— alongside a refreshing orange pie accompanied by ice cream and raki for digestion. This sweet conclusion has left me looking forward to our next visit, especially on a weekend when they serve traditional Cretan antipasti.
Regarding the wine selections, the list continues to feature the familiar spirits and well-curated Greek wines we have come to expect from a Cretan taverna. They have also introduced a branded "bulk" wine—a Chardonnay from Troianos Winery. The service remains consistently warm and attentive, with the same friendly staff always eager to assist, which adds to the welcoming atmosphere we`ve come to appreciate.
info: 15 Meanderrou Street, Ilisia, tel. 210 7255699, Open: Open every day from 13:00 - 01:00 and Sunday: 13:00 - 20:00.
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