Back in April, husband and I went to Mourayo for his birthday. Mourayo has received many good reviews as being very authentically Greek. It seemed very authentic to me, though I will have to ask Ivy of Kopiaste her opinion. And the food was absolutely delicious.
We started off with two appetizers. The Symposium Edesmata, which consisted of several meze like houmus, tzatziki and taramosalata (a spread made from the cured roe of cod or carp). Unfortunately, we devoured that appetizer very quickly and I forgot to take a picture. I did remember to take a picture of the second appetizer which, admitedly, was mainly for me, as husband does not love fish the way I do. As you can see below, it consists of marinated anchovies with salmon eggs and more taramosalata. This dish is called Gavos Marinatos:
Like the first appetizer, it was served with delicious pita bread:
For my main course, I got a dish of pork loin medallions with figs, almonds, manouri cheese and honey sauce. It was absolutely spectacular and the highlight of my meal. The appetizers were delicious, but the pork loin dish was more unique, and also absolutely delicious. The dish’s name is Pythagora “Theorema” and is well-worth ordering:
Husband got the Arnia “Thraki” which was diced lamb, with feta and mixed vegetables, cooked in phyllo pastry and served with a red wine sauce. He pronounced it excellent. I tried a bite of the lamb and it was very tender and rich.
For dessert, we ordered the sampler, and it consisted of a walnut cake, a honey cake, a filo pastry (but not quite like baklava) and a lovely greek yogurt with honey.
Overall, our meal there was a success, and I highly recommend it.
General Disclosures & Disclaimers