When we have an appetite for a bystander exit, Greek flavors that remind our mom or grandmother's kitchen, but we do not want to stay home or necessarily head to the center, we seek a choice that combines warm atmosphere, well-trained food and reasonable prices. Andricos, in Old Faliro, puts «tic» in all the above.
Behind his sign «Store» There is a space that draws inspiration from the old grocery stores of the neighborhood, with shelves full of selected Greek products, cheeses and sausages from small producers. The same philosophy is reflected in the catalogue, where the raw material stars and Greek recipes acquire a distinctively modern approach.
With a cold beer in the glass, we sat on his tables and tried dishes that move in the same logic as the space: Greek flavors, quality raw materials and careful execution, without losing their original, unpretentious character.
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We started with fragrant lentils. Cool, balanced and with nice boiling in the lentils. From ointments, we tried the eggplant salad and the cheese sauce. Both homemade, the first pleasant smoked and aromatic, and the second, spicy with quality and delicious cheese.
French fries, perhaps everyone's favorite appetizer in its simplicity, were crispy, cut in hand, golden and properly salted.
Moreover, we tried a beer snack, with the perhaps more winey than I would like, and its tender, well-cooked pork, which was particularly delicious.
The handmade fried soup pie was one of the dishes that disappeared in a few minutes. Extremely crisp exterior, with melted cheeses and spicy soutzuki in absolute balance, had rich and full filling, without becoming heavy or tiring the palate.
The whole round beef meatballs, with the perfect golden color on the outside and the fluffy texture inside, were delicious. They awakened memories of homemade cooking, while their aromatic mint gave them a finer and lighter dimension to taste. As in French fries, the frying here was exemplary, without having absorbed the slightest trace of oil.
Children in Andrico pay great attention to the quality of raw materials and this is shown on each dish. Therefore, when you are there, do not hesitate to ask about the daily dishes, although they will probably suggest to you themselves at the time of order. The day we went, we were lucky to achieve an excellent piece of calf fillet, baked in the coals. Humid, well baked and full of flavor, was the best proof that when the raw material is top and treated with the respect it deserves, it does not take much to produce a truly memorable dish.
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Zissimopoulou 97, Old Faliro
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