Concept

Lavraki is a Mediterranean fantasy, bringing together every cuisine with some connection to the coast. There's Italy, with all kinds of pasta, a few Eastern dishes cooked over fire with spices, Greek flatbreads from the wood-fired oven and spreads that might be Greek or might be Turkish. There's plenty of wild fish straight from Egypt and Morocco, a benchmark Spanish octopus with smoked paprika and potatoes, and Portuguese and French pastries.

The symbol of abundance here is the counter of fresh fish and seafood that greets you at the entrance, where you choose your fish and have it cooked the way you like. Beside it is an impressive choice of oysters from all over the world, at prices you'd find at the stall of a French fishing village. It's all so that the holiday, carefree feeling takes hold from the first moment.

A substantial part of the menu is cooked over an open fire, and the aroma of charcoal suits this food perfectly. There's chicken alla diavola, lamb kebab with labneh and mint and, of course, fresh fish with lemon, parsley and olive oil.

The open part of the kitchen houses an Italian wood-fired oven. It's used for flatbreads, baked prawns with harissa and an apple tarte Tatin, served with smoked rum ice cream.

The bar continues the Mediterranean theme with a large choice of aperitif cocktails: fresh, bright and light. The sommelier keeps pace, with a fine selection of champagne to go with the oysters, at prices that seriously make you wonder whether to bother with prosecco or crémant.

The same idea carries into the interior, which is truly bright and varied: a huge number of colours and details come together in a new look, and a fresh one for Duo Band. Though with a panorama like this over the city, you may not take in the interior the first time.