To Ouzeri tou Mitsou

Can misery be fun? That is the question when you set out for an Italian restaurant of some repute in downtown Halandri, a well-known suburb north of Athens, on a rainy Wednesday night, after having called just a few days earlier, only to discover that in the course of 72 hours said restaurant has gone out of business. Hmm. Where to go with two girlfriends for a final tipple and some tidbits before we all separate for Christmas? It was then that I remembered the lines, out the door, indeed, on most Saturdays when I happened to pass by a tiny hole in the wall right behind the main church on restaurant row in Halandri. The place: to Ouzeri tou Mitsou, a narrow, old-fashioned taverna with old-fashioned clientele: older guys with worry beads and retsina and cigarettes clustered in small groups, a few oddly modern couples, replete with pierced body parts and tatoos and chemical hair, and then us, three young-at-heart middle-aged ladies out for an easy meal and some wine-induced cheer.

I know this sounds strange, but this little ouzerie is, well, pleasantly miserable! I mean sooo simple and basic, with service and a menu to match, recalling the innocent, taverna-stuffed days of my youth. The food was fine. Decent fava (yellow split pea puree) come served warm (how to tell decent fava: it should be creamy and not pasty, and, yes, it is best served slightly warm). A classic plate of boiled zucchini came boiled to just the right point where al dente meets softness. The saganaki (fried cheese) was totally old-world style, encased in a thick batter before it hits the fryer, properly oozing within, with no extraneous “creative” additions that sometimes embellish but also sometimes mar the pure pleasure of indulging in artery-clogging food. Horta (greens) came as horta should: soft and pillowy and deep green, with a good dousing of our national treasure, olive oil, generously soaking it. Lemon on the side, of course.

We had the bakaliaro skordalia (fried cod with garlic dip), which was not an abridged version! Plenty of garlic in a dense, textural bread-based skordalia (garlic dip), the old-fashioned kind. A plate of fried small shrimp that were plucked out of the waters of Evia earlier in the day or week were more medium-sized than bite-sized and so needed to be purged of their heads before eating.

Mitso’s Ouzerie is a simple, rustic place, fitting, perhaps for these times, when we still want to go out, but just can’t afford to! I am beginning to long for the foamy days of yore when fava was infused with truffle oil and bakaliaros-skordalia was just a name open to interpretive cooking!

Cuisine: classics meze dishes to accompany with ouzo
Athens Area: northern suburbs
Decor: narrow, old-fashioned taverna, a bit rough around the edges but pleasantly retro
Service: ok
Prices: 12-15 euros a person
Address: 8, Eleftheroton square, Halandri, tel.: 210 6840229

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ManiMani

We had guests in town and wanted to go somewhere fashionably…inexpensive. ManiMani turned up on my radar screen, a place I’ve wanted to return to after visiting it when it first opened a few years ago. I am always interested in places that showcase the cuisine of a particular region, in this case the dry, majestic southern Peloponnese, known for its exquisite olive oil, meagre but essential cooking, and tough locals.

There is definitely a lot more from the Mani on the menu today than there was a few years back. Singlino (cured pork in olive oil), talagani (a lovely grilling cheese from Messinia, in the Pelop.), various local pastas, and more are among the ingredients that crop up all over the menu. Orange and lemon, so important in the flavor palette of the southern Peloponnese, grace many dishes. The space, an old house near the Acropolis Museum, is lovely, well preserved, and simply but pleasantly appointed, the kind of space most of us can easily fantasize living in.

Despite the numerous things in its favor, ManiMani disappointed us a little. The main reason has to do with where the emphasis is in the kitchen and on the menu: making the plates look impressive but not tending as carefully as possible to the actual flavors in each dish. A trilogy of cold dips (fava (yellow split pea puree), tyrokafteri (spicy cheese dip), melitzanosalata (eggplant salad)) comes in annoyingly small portions. Ditto on the trilogy of saganakis (fried cheese), one with haloumi cheese, one with talagani cheese, one with manouri cheese. There were four of us, and it wasn’t enough to go around. Looked good, though! The homemade ravioli filled with chard, myronia(wild chervil), kafkalithres (Mediterranean hartwort) and served with feta cheese sauce seemed anemic. I expected a really flavorful filling and a pungent sauce and what I got were a few insipid half-moons barely filled with greens and a sauce where the cheese had either been left out or was so little that it was indiscernible. The greens salad with a round of grilled manouri cheese, served as an upright cylinder, looked great and tasted fine.

We ordered three mains. The rooster with noodles was very salty, and that noted from a palate that adores salt. I liked the fried salt cod a lot, although I thought there was a little too much going on on the plate between the bed of greens and the various inter-flowing sauces in different colors. The lavraki (sea bass) with fennel cream was perfectly pan-seared, crisp and tender; the fennel cream could have had more personality.

We skipped dessert but indulged in two bottles of wine.

A little refinement is what ManiMani needs. If they achieve that, customers will come a-running, mani-mani (in greek this expression means quickly)…

Cuisine: Specialties and inspirations from the Southern Peloponnese

Athens Area: Athens neighborhood (Acropolis metro station)

Decor: simple, cozy, Greek

Service: good

Wine List: good

Prices: 25-35 euro a person

Address: 10, Falirou str., Koukaki, tel.: 2109218180

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Hatskar

Cheap but not chic, delicious but not beautiful. These are the words I’d use to describe Hatskar, a small family restaurant in the northern suburb of Maroussi that serves very good, homemade Armenian dishes.

The waiter calls out to the chef after I ask him a question: “Mama, what’s in the pasous dolma (bean-stuffed pickled cabbage)?” Mama, the chef, is a kerchief-clad, plump very good cook who personally brings over the dish. We enjoy every bit of it.

Hatskar refers to a cross carved into wood. The restaurant is small, bright, and very plain. If there were a few cozier touches and a little less light the space would be much more pleasant and would do the food, which is delicious, justice. If it looked better, I'd even recommend a taxi ride north, for those adventurous and curious diners who want to taste the ethnic places that local love.

The menu is filled with dishes that were new to me. For example, lahmatzoun, the paper-thin small round pies typically topped with spicy ground meat, here come in the well-known version but also in another with spinach. The hatzapouri is an open-faced cheese and yogurt pie, which was very good. I loved the garlicky ground-walnut-filled eggplant rolls, which were so filling it seemed they had meat in them. The pickled cabbage dolmades filled with mixed beans came as two large rolls in a light tomato sauce. They were very good. So was the Armenian chicken salad, with mushrooms, pomegranate seeds and walnuts, dressed in a mayonnaise sauce. It was surprisingly light. The Armenian kebab, ground meat pressed around a long skewer, came with ample raw onions and chopped tomatoes and a generous portion of the very thin flatbread that also came in the beginning, with a spicy red pepper dip.

I don’t know if I would come back here to enjoy a lingering meal but I’d certainly order out because the food is real, homemade, delicious, and cheap. The Armenian wine we tried, Areni, wasn’t exactly the Caucasus Cabernet, as our enthusiastic waiter promised! Sip a beer instead.

Cuisine: tasty homemade Armenian dishes
Athens Area: northern suburbs
Decor: small family restaurant, bright and plain
Service: ok, the waiter was very enthusiastic!
Cava: ok
Prices: 12-15 euros per person
Address: 40, Irinis Ave., Pefki, tel.: 210-8064770, 210-6126823

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Aglio, Olio & Peperoncino

If your'e near the Acropolis and wise enough to steer clear of most of the area's tourist traps, then head to this cozy little Italian place that local Athenians love. The last time I visited this restaurant was with a good girlfriend many years ago. It had just opened, she had just gotten back from Italy, and we were both in the mood for a long talk over something easy, with good wine to match. The most recent visit was also with a good girlfriend, neither of us having just returned from pasta land, but dreaming about going.

Aglio, Olio & Peperoncino, right around the corner from the Acropolis train stop, is the perfect restaurant for the times: very reasonably priced, warm and cozy, just the right size, relatively quiet, with a menu that is mostly pasta and other favorite Italian fare. Why doesn’t anyone every get tired of eating Italian food?

The waitress is also the owner, a sweet, enthusiastic guide to the best things on the menu. The service was a tad slow. “Everything is made to order,” was the excuse. Everything we ordered was worth waiting for: An interesting bruschetta (grilled bread) topped with mozzarella, anchovies, tomatoes, oregano and olive oil, worked, despite what I thought might be disparate ingredients; the curly red lettuce salad with fresh mushrooms came embellished deliciously with pine nuts, raisins, parmesan and a tasty dressing; The spaghetti with olive oil, garlic and pepper was perfectly seasoned, a simple dish that speaks tomes about the good Mediterranean Diet, with just the right amount of heat to satisfy this spice-loving palate. My dining companion went for one of the specials, spaghetti like me but with a delicious sauce made with salt cod and tomatoes. Dessert was a choice of classics like tiramisu and crème brulee and more. We opted for a light, lovely lemon cream, the perfect end to an easy, comfortable dinner. Wines: the list is small and well-priced, with a handful of good Italian wines, too, including a Valpolicella and a Barbera d’Alba. We went with the restaurant’s own bottled Nemea, a classic red from the Peloponnese, which was just fine. 

Cuisine: mostly pasta

Athens Area: downtown Athens (Acropolis metro station)

Décor: Cozy, a little dark

Service: Friendly but a little slow

Cava: Small but good

Prices: 25-35 euro a person

Would I come back: Si, si, si

Address: 13, Porinou str., Makrygianni, tel.: 2109211801

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Varoulko

Crisis time may not be the ideal season for visiting one of Greece’s finest and priciest restaurants, Varoulko, but a friend was taking me to dinner and offered to take me there. How could I say no? It had, indeed, been several years since I had savored the foods of one of my favorite chefs, Lefteris Lazarou.

Lazarou has stayed steady by Varoulko, the restaurant he began as a small, humble fish place in the boondocks of Piraeus and elevated to a temple of haute seafood cuisine, moving the restaurant once within Piraeus and then again during the Athens boom years to the Hotel Iridanos on Piraeus Street. Now, in addition to his role as chef, he has become the avuncular presence on one of this food season’s spate of food tv shows, Master Chef. The guests even try to emulate him in their own cooking “styles”.

TV has done him good, businesswise. On a Monday night, typically the toughest restaurant night in any city, Varoulko was packed and the crowd was decidedly casual, with more than a few 30-somethings in T-shirts. Is this the power of TV boosting business? I would think so.

The food, as always, was accomplished and refined and clearly portrayed a chef at the height of his technical skills. Some things worked better for me than others.

The first dish looked like a minimalist painting and paean to feminine-masculine balance: a neat straight row of overlapping slices of golden, fresh botargo on the left side of the dish countered the soft vanilla-cream sphere, roasted tomato bed and parmesan cracker on the right. Despite its beauty, for me the components seemed like mere neighbors with no real relation to one another.

The next dish though was redeeming and it was Absolute Lazarou at his Absolute Best: fish soup. Not just any fish soup but an intensely flavored dark reddish brown “essence” of the sea that came even more alive when you swirled a thin phyllo cigar into it and tasted the saffron cream in the bowl’s center. It was delicious and a siren’s call to his more sensual food of meals past.

Next came another great-to-look at dish that also had notes from the past but of a different order. Years ago, when the chef was cooking one summer near the marina in Piraeus, I sat in awe as he presented me with delicate strips of filleted sardine that had been adhered to a thin slice of bread and fried to perfection, all this served with eggplant cream. It’s a dish I’ve seen reverberate all over the city by others, but found it again on his current menu albeit “gourmet-ified.” Bream replaced the sardines, the eggplant cream stayed on, and the whole thing was tied together, sort of, with a raspberry sauce. It was great to look at but a little odd. I am not a great fan of confusing dessert flavors with savory flavors, but I know this is a trend now.

We loved the fish keftedes with Lazarou’s barbecue sauce, a fun, easy, comfortable dish that countered the austerity of some of the other plates.

Our meal ended with another redrawing of the boundaries between sweet and savory. Dessert. This was a delicious, smooth, richly flavored chocolate olive oil mousse with vanilla ice cream, served with a very salty cracker and an arugula leaf.

Maybe I just didn’t get it.

Cuisine: creative haute cuisine (fish and seafood) by a well-known chef
Athens Area: Athens neighborhood
Prices: 60-80 euros per person
Address: 80, Pireos str., tel.: 2105228400

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Ta Tria Asteria (Three Stars)

I had almost forgotten the pleasures of a good kebab—not something I, personally, indulge in too often—until a recent visit to one of Athens’ oldest (and best) kebab places, Ta Tria Asteria, reminded me of how delicious one could be. I remember first visiting this place, on Plastira square in Nea Smyrni, sometime around the mid 1980s. That a restaurant can change generational hands from parents to kids, renovate so that it looks young and fresh and modern, and yet serve forth the same high-quality food consistently well for more than two decades is a feat worth lauding. I can only think of a very few such restaurants in Athens.

No surprise then that the place was packed. Despite that, the service was excellent, so much so that, when we got lost after making a wrong turn in the area, they actually sent a kid on a motorbike to come and guide us to the restaurant.

The room is understated and contemporary, done up in beiges and woody browns, with pictures on the walls, a neutral design that somehow conveys warmth.

The menu is as large today as it was in 1986, a kind of who’s who of mezedes and kebabs with something for everyone. A waiter still brings out a large tray of meze offerings, appealing to both eye and belly.

We started with an excellent, very basic politiki melitzanosalata (eggplant salad) that was dense and smoky, with not a trace of bitterness and no seeds. Next, we sampled another eggplant dish: thick slices of fried eggplants, with skin, each piece so thick it was like a little cup. These were topped with what is described on the menu as ketchup. Could it be? Maybe. The sauce was very plain and basic and could have used some flavor. I liked the idea and the presentation. Next, we bit into triangular slices of lahmatzoun, thin pieces of baked pita topped with a dry, flavorful ground meat mixture. The lahmatzoun was very good, especially if you sprinkled it with some of the dried tomato flakes, raw onion and lime that are on the plate. A small plate of spicy red pepper and tomato salad came next, which was terrific.

I NEVER eat kokoretsi (skewered, grilled mixed innards) unless I have personally known the animal who gave away his innards for our pleasure. Here it’s a house special and I felt compelled to try it. No regrets. It was clean and as gentrified as kokoretsi can be. I did, however, save my favorite, the buttery, crisp pita kaisarias (pie with pastourma) that I remember as slightly larger from years ago, as the last of the mezedes. It was a tiny bit underbaked, but delicious.

We moved with full awareness of how many calories we’d already consumed onto the main course kebabs, opting for the kasserlit kebab, a long twist of ground meat and kasseri cheese wrapped around a skewer, grilled, then slipped off. This was garlicky and tangy and wonderful, especially with the standard side of raw onion and roasted tomato. The fine bulgur-tomato pilaf that comes with it is tasty.

Could we leave without cutting into a crisp round of shredded wheat pastry (kataifi) hiding a layer of mild cheese, sprinkled with pistachios and doused in an aromatic syrup? No way. I am talking about the kunefe, which I can still remember from 20 years ago because the first time I ever had it was at Tria Asteria. It’s even better today.

Three stars for The Three Stars! Bravo.

Cuisine: Some of the best kebabs in town and a whole array of politika specialties 
Athens area: Nea Smyrni
Decor-Atmosphere: fresh and modern, warm and neutral
Service: excellent
Wine List: good
Prices: 20-30 euro per person
Address: 1, Melitos str. & 77 Plastira str., Nea Smyrni, tel.: 2109358134

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The Prime Grill

Dinner with my daughter, all of 17, is becoming increasingly more interesting. We actually set out for a new burger place in N. Psychiko, a northern suburb, but upon parking outside and looking in, we had little desire to go. Instead, we ended up across the street at the Prime Grill, on what has become a restaurant-heavy crossroads (Places include: Piperia, Far East, a good souvlaki place, the burger joint, within 100 meters of each other). I hadn’t been here in a few years and was glad to come back, for a decent steak and a pretty good burger.
     Prime Grill is one of many steak houses that opened in Athens when the country still felt like it was on an up-hill course, when meat, the de facto food of affluence, was on everyone’s mind! Greeks still lean toward the carnivorous, but maybe with slightly less frequency now that lentils have become part of the working-man’s weekly diet again.
     Prime Grill has a simple, accessible menu. We liked the sautéed mushrooms, which were light (translation: no cream!)  and flavored with tomato and tarragon. They were cut chunky and cooked al dente. Other appetizers included the increasingly talagani, the popular, mild cheese from Messinia in the Peloponnese, which is best served grilled; grilled haloumi and vegetables; keftedakia (meatballs), and pretty good Greek fries, a little heavy on the salt but crunchy.
     I really was in the mood for a burger, a good representation of which is not the easiest thing to find in Athens. I ordered the barbecue burger (other options were the texas double, a pizza burger with tomato and parmesan, and the New York, with cheese and bacon). The bbq burger had bacon, too, lots of it, which definitely helped give the meat the necessary fat to make it juicy. (I removed it before eating, conscious of my diet, heart, and middle-aged middle.) The sauce was commercial bbq sauce, but the whole thing was just fine. My 17-year-old, whose appetite is impressive, managed to savor every last bite of veal chops (brizolakia apo moscharaki), which were cooked as she likes them, medium. (No one in this food critic’s family dares eat a well-done steak!) We shared a spinach-arugula salad, which was a little limp and very wet from too much dressing. The house red was quite nice. I refused to buy the kid a beer, though!
     All in all, we had a pretty good meal here, low-key, medium priced, and totally competent. The service was friendly and accommodating.


Cuisine: burgers and grilled meat
Athens area: northern suburbs
Decor-Atmosphere: simple
Service: friendly and accommodating
Prices: 25-35 euro a person
Address: 46, Adrianiou str., Neo Psychiko, tel. 2106753934

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Polly Maggoo

A small menu—15 items in total—that includes offbeat items such as liver, snails, trahana (pebbly pasta with a sour taste) and kavourma (spiced, preserved pork, beef or buffalo) is a sign that someone in the kitchen has a point of view and is willing to stand by it. Indeed, the kitchen master behind the stove at a relatively new, small, hip place in Metaxourgio, Polly Maggoo, is good at what he does: cooking up haute fare with flare and a sense of grounding.

Polly Maggoo is a not-so-classic French restaurant in a totally Greek neighborhood in the historic heart of downtown Athens. The décor is simple, almost bland, I’d say, but the food shines. If you are new to Athens, the area is worth discovering.

The best dish we had was the simplest: a plate of perfectly cooked al dente lentils in a tangy mustard vinaigrette that comes capped with a perfectly poached egg. The snails are of the French persuasion, shelled, that is, so you don’t have to hassle with them, and served in a tasty tomato-herb-garlic sauce. I learned something I didn’t know before about the charcuterie of Greece: that Drama produces pastrami, which here comes in thick, wide slices partnered with soft, warm goat’s cheese over a generous bowl of salad greens.

Main courses apparently were limited, as evinced by the fact that four out of six of us ordered the same plate, a beautifully prepared fresh cod fillet served with warm potatoes, capers, and parsley. Aioli, a kind of garlic mayonnaise, is served on the side. It was very good. The saffron-scented fish soup, not unlike a bouillabaisse, was also very good. I was tempted by the pennes with spicy kavourma, capers and cream but the summer’s lingering heat got to me and it seemed too warm for such indulgences.

Desserts we bypassed altogether, not for the lack of them but for the good of our waistlines. Would I come back to Polly Maggoo: O, yes, gladly.

Cuisine: French but simple
Athens Area: downtown Athens
Decor-Atmosphere: a little too minimal for moi
Service: a little slow, with just one waiter in the room
Wine List: good list with reasonable prices
Prices: 30-40 euro a person
Address: 80, Leonidou & Salaminos str., Metaxourgio, tel. 210 5241120

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To Kalosorisma tou Antoni

The prospect of savoring a goat-meat makaronada/pasta on a pleasantly chilly night sent me from the comforts of my apartment to the fringes of Kifissia, Athens' well-known northern suburb. Destination: a large, pleasingly busy (it was a Wednesday night) restaurant called to Kalosorisma tou Antoni, which, roughly translated, means "Antoni's Welcome." The building, at first sight, set me aback. It looked like an 'exohiko kentro' (sprawling, family taverna), the kind of place you take your inlaws on a Sunday afternoon or hold the reception for a christening. But the garden is alluring. It is filled with heavy, white, metal furniture, lots of greenery, and waiters from a slightly passe era.  The service at this high-end taverna, which morphed from a longstanding humble place called Spyro's in Kypseli, a downtown neighborhood, into this northern suburb hot spot, was impeccable. Antoni, of course, was there, as gracious and friendly a host as could be, with the consummate outgoing personality of a good restaurateur.

The food was very good. No fancy fare here is to be found here, just straightforward home cooking with absolutely NO attitude. Our meal started with a simple medley of boiled vegetables, including runner beans, ambelofasoula in Greek, cooked as a cold salad with whole zucchini (a Greek summer classic). The portion was generous and nicely laid out on the platter. The dish needed a little salt, but so did most things we sample. I liked the homemade zucchini pie, the filling of which was more like a soufflé of zucchini and cheeses than a pure medley of veggies and herbs. I liked the idea that they have “palikaria” on the menu, an ancient dish of mixed beans and grains from Crete, which dates back to the ancient offerings of grains during harvest fests.  

The main courses were very good, too. A generous, homey dish of that goat-meat makaronada consisted of a chunk of tender shank, meat falling deliciously off the bone, thick tube spaghetti and coarsely grated myzithra cheese, a common hard, whey cheese that Greeks use like parmesan. We loved it. The stifado (stew with whole small onions) of wild boar, hunted at the very civilized Farma Fotiades (Fotiades Farm) in N. Greece, was deceptively light, the onions cooked to perfect sweetness, still whole, and not too caramelized. The tomato sauce was a little lighter and looser than I like it to be in this classic Greek dish.

Dessert was on the house: excellent vyssino (sour) cherries strained for liqueur and spooned over mastiha ice cream and a dark, rich, unctuous, chocolate mousse. The watermelon, while sweet, was totally overpowered by them.

We would gladly enjoy another welcoming meal at Antoni’s.

Cuisine: Greek classics at their best (Greek Cuisine Award for 2009)Athens Area: northern suburbs
Decor-Atmosphere: nice decor, but the garden saves it all
Service: very good
Wine List: ok
Prices: A little steeper than I anticipated, at around 30-35 euro a person (with house wine)Address: 41, Georgiou Lyra str., Nea Kifissia, tel. 210 8017869 , 210 8018457

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Ouzadiko

With friends in town from overseas, we were out and about in the center of Athens, looking for an iconic Greek place for lunch. I had been to Ouzadiko but once since its founders, Stella and Takis, sold it two years ago, so I was curious to see how this standard bearer of excellent meze fare was holding up.

Ouzadiko is located in the atrium of the Lemos Center in Kolonaki. We got there a little early for lunch a la Grecque and the place was relatively quiet. Ouzadiko, for those who don't know it, is the hangout of upper-crust intelligentsia, Athens style. 

The décor hasn’t changed since the takeover. Several tables were reserved but we found one easily.  As the place filled up it was sort of comforting to see that this small classic place still attracted its usual array of Athens power brokers, from famous heads of newspapers to financial and lawyer types in need of some Greek home cooking.

The menu, like the décor, has remained almost exactly as it was under Stella’s rein. I always have a strange sense of foreboding in restaurants that “buy” the whole package, down to the recipes, and carry on someone else’s legacy. The only other place like that is Edodi, which I haven’t been to in years but was for a long time the carrier of another chef’s fame.

The torch at Ouzadiko flickers; I wouldn’t say that is shines as bright as it did when Stella oversaw the kitchen. The edge is missing.

For example, a simple greens salad, Mihalis’ salad, was dead on arrival, having left the kitchen with more than a few wilted and brown lettuce leaves, an indication that the attention to detail is lacking now. One of my favorite Ouzadiko classics, black eyed peas with greens, used to be an ode to Ladera (olive oil based dishes), deliciously textured, sweet, and soothing. The version we sampled was competent and maybe someone unfamiliar with the dish would not have noticed, but I found it bland and spiritless. The flatbread sticks of yore so delicious with Ouzadiko’s still good smokey eggplant salad, were soft and old.

We ordered a plate of grilled sardines, which were ok; the fried gavro (anchovies) were much better, crisp and fresh. So were the “orphaned” meatballs that my 9-year-old son approved of in the first bite. Still juicy and succulent after all these years. A grilled haloumi meze was exceedingly small in portion size.

Ouzadiko is still a popular place and the food is decent, maybe even better than many other Kolonaki haunts. But I still have vivid memories of exceptional meals here. The attention to detail seems somehow to have dulled. What about just trying a few dishes that are new and personal, and not just the watered down continuation of someone else’s legacy?

Cuisine: classics unchanged over time

Athens Area: center, Kolonaki
Decor-Atmosphere: buzzing power place still popular after all these years
Service: good

Wine List: ouzo and wines to satisfy a wide range of palates

Prices: 25-30 euros a person
Address: 25-29, Karneadou str. (Lemos center), tel. 210-7295484

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