Snack Taverna

This is a wonderful little Greek restaurant in the Village.  It is warm and inviting.  The food is delicious and imaginative, and prepared with care.  The staff is efficient and friendly without overdoing it.

The Saganaki (pan seared Kefalotyri Cheese) is a "Small Dish", and a wonderful way to start a meal. It was a perfect complement to the Greek Sauvignon Blanc.  The Saganaki is served with lemon and, not too spicy, "spicy tomato relish."  The crunchiness of the cheese was a treat.

The Octopus with Gigante Beans and Garlic "Meze" would have been bland, if not for the unexpected sprigs of cilantro.

The small Greek Salad was a lightly dressed bowl of fresh tomatoes, red onions, cucumbers, kalamata olives and a generous slab of barrel aged Greek feta cheese, sprinkled with a little fresh thyme.

The small Roasted Red Beet  and Butter Bean Salad was served on a bed of watercress, with toasted almonds, and topped with a dollop of garlicky Skordalia made with Yukon Gold potatoes, peasant bread and garlic.

Snack Taverna's "small" salads are really quite generous in size.  The "large" salads came in serving bowls.  I cannot imagine being able to eat a "large" salad by myself, especially after having at least one  Meze and one "Small Plate" beforehand.  As it was, we only had room for dessert.  And what tasty desserts they were.

A generous serving of Greek yoghurt with thyme honey sat on a round of walnut cake in a pool of fresh blueberry crumble (?).  A Greek goat's milk yoghurt custard had a surprising, but delicious texture, and was stopped by sliced, toasted almonds and accompanied by figs.  Not a morsel was left.