Tiny kitchen, restless menu
Iliopetra squeezes an open kitchen and a handful of tables into an unfussy side-street room north of the centre. George Stylianoudakis works with daily fish, greens and Asian accents; sardines in vine leaves, rare tuna and blue crab replace the predictable seafood grill.
The short menu changes often and the wine list pours every label by the glass, which rewards small, exploratory orders. Book in person one or two days ahead if the phone goes unanswered, especially on weekends; regulars praise the produce but warn about limited tables, modest portions and difficult reservations.
What visitors say
Recent Tripadvisor reports repeatedly praise Iliopetra's fresh seafood and changing combinations; the clearest friction points are small portions, few tables and hard-to-reach reservations.
Good to know
Daily creative menu, Seafood focus, Wine by the glass, and Very limited seating
