Review: Todda Usual Food, Behold, Leflanda

Designed in 1846 and reconsideration of 2024, the Normal Education Lamda lives in a fond love home of the sun, which is located in a waterpaper in the heart of VasiLiki. The history record is available for all to see but what happens now there is an old. Instead, it is a Greek culture restoration: Respect, but not nostalgic. Greek Cuisine is a twisted cuisine – and maybe a theater.

Food

The dishes have come with a long drama – they never thought, but they were constantly compiled. And served with great care and attention we began to continue Sourdough – a weaker and warm, was accompanied by the olive lines of salt and cod to norte.

My favorite day of day we were imitating this counterfeit, one of the humble place, raised in a wonderful eel of smoking, eagle Suriphowa Surée and sweet oil.

FETA cheese, usually a painful basis, was offered bread in Polaenta, edited by JiMyme from Lefmada and the delicious SAME spray.

And don’t miss the roasted octopus, sweet tender, Surragin’s onions, chips, tarragon and the Masterclass of the Scriptures.

Another factor to say by the Crispy Mozzareella, is set to the Canvas for an egg-egg crisps and tommalade, and photographed the rich oil and comfortable sweet chilla, metivone and basil chili.

For me, the Arto of My Sea Birds, shiny with shrimp and squid, in tomatoes and the reduced basil striking chart, while I was still full of taste.

My wife swore by her black conflict, served with a chosen cucumber, cheddar, onions, onions, and crispy stones. And a re-converted Pastiskio – the layers of beef, Pasta, Béchamel Foam, and the parmesan, even better for my son’s wish.

Desserts were not disappointed, from the limited lemon plain with Blueberries, Caremelina Pistachios and Chocolatians, Chocolar Anglaise, the ice cream, ice cream, and ice cream, and ice cream, and ice cream, ice cream. Idechant, dreamy … and almost more calories than what we should have had, but nothing running the next day will not be able to edit.

Chef

Melalaos Chalikiopoulos is not just a chef. He is, in a very good sense, a builder and memory builder. His food sounds like searching – lost taste, in new frontier, in central affairs.

Training other cuisines in European cuisines, Chalikiopoos return to Lefkada not for the purpose of repairing youthfulness, but the surface of the country and the sea grow. Rather than humility in his new use. He doesn’t shout in a plate; He whispered.

His vessels dancing between confidence and hindering – boldly without being a crown, nominee without separation. That moderation is difficult to teach. It’s natural.

Ambience

What better situation can you find? Just a few few reasons on the edge of the water, which are only disturbed by beautiful hummo in other fun eaters, passing passers of damage – as if the Hushs of canoe decreased in Vasiliki port. And the background of the stone and the sea, waiters waiting very much, but they may never be too frustrating.

Cost

Don’t expect Tavna prices, but be prepared for a different number. Many beginners wander around € 14-17, and the main are very permanent in the grade of € 24-28.

The wines starting by € 36 bottle – we had Chardonnay from Karipidi Estate (near Larissa in Central Greece), at a price for € 48.

Final decision

In the most well-known pit of their wind and a renunated vibe, a typical Lamda restaurant provides something different from anything Vasiliko’s Waterfront. QualalCal Radical also offers a clear restaurant experience, the tendency – not only for food, but also feelings, a minute of a special Lefkada tonight.

Disclosing: This post is supported by the normal lamda restaurant. Our trip was sponsored by Aegean Age.

Paul johnson

Paul Johnson is a luxury movie editor and work in a travel industry for more than 30 years. He is the winner of new things to get the Travel Travel Influencer ‘in a string magazine. In addition to some prizes, the blog also vote “one of the best blogs in the world” and “best comfortable” is the telegram.