Chef George Mavridis twists traditional Greek dishes with contemporary flavors creating a sophisticated menu that pays strict attention to presentation. Two intriguing starters are salt-cured mackerel with grilled cauliflower, potato caper and dill salad; and thinly sliced herb-encrusted beef with greens, onion marmalade, and wasabi oil. Top entrées include yogurt-encrusted rabbit ragout with olive and eggplant; and linguine with roasted cherry tomatoes and sardines. For dessert indulge in the Greek thyme honey and mizithra (farmer's cheese) tart with grape pastry. A cool whitewashed indoor room expands the dining space, built to complement the cozy yet sophisticated garden dining area.
Levantis is highlighted and recommended in the April 2015 issue of Condé Nast Traveler magazine in an article about Paros/Antiparos.
A vine-covered courtyard and simple, whitewashed interior with splashes of modern art create an unhurried, polished setting for some of the Cyclades' finest contemporary Greek cuisine. The menu makes for hungry reading – choose from dishes like slowly braised honey-spiced lamb or perfumed couscous with roast veg and figs. For dessert, how about 'one hell of a pear' in orange, cointreau and cinnamon and served with local yoghurt. The service is stellar, as is the house wine.