Blue chairs, paper tablecloths, the smell of oregano and whatever came fresh from the market this morning. Pull up a chair. We will bring the plates.
No twelve-page menu. Just the dishes we love, the ingredients that looked good, and a few things our regulars refuse to let us remove.
Three dips, village olives, warm bread, tomatoes, herbs and whatever small plate Yiayia added today.
Tomatoes that taste like tomatoes, cucumber, onion, peppers, olives, feta and far too much olive oil.
Charred, lemony, simple. Served with hand-cut potatoes and a salad you will probably steal from each other.
The best Greek meal is never one plate per person. It is ten little decisions, a second basket of bread and someone saying “try this”.
We wanted twelve tables, good olive oil and enough chairs for whoever turns up with friends.
Mikro Kyma started as a family kitchen in 1988. The menu still follows the same logic: cook what is fresh, do not hide it under too much sauce, and feed people as if they came to your house.
If dinner takes two hours, perfect. If it takes four, even better.
— Eleni & NikosCome hungry. Leave late.
That is basically the entire business plan.
Walk-ins are always welcome, but in July and August we recommend reserving for dinner and sunset tables.
Yes. Greek taverna food naturally includes many vegetarian dishes, from salads and dips to vegetables, beans and pies.
Please tell us before ordering. We can explain ingredients and suggest suitable dishes, but our small kitchen handles common allergens.
Very. No special behaviour required. We have simple dishes and plenty of bread.
Yes. You can open or download the current PDF menu from the menu section above.