The more backstreety parts of Athens brought out a new feel to the city. Far from the ruins of buildings, these cobble-stoned streets with al fresco cafes and manicured greenery are really lovely to stroll along.
I was looking for To Kafeneio and I will always remember it for my first experience with kefalograviera, the incredible salty hard Greek sheep cheese that blew my mind in flavour and is now my preferred (when available) for saganaki. I think it was the Bekris Mezes (food for drunks) and the chef decided to throw a bit of cheese on top. Lucky he did!
Seafood mix platter (marinated Gavros, mackerel fillet, smoked mackerel, octopus).