Chora puts dry-aged beef on the grill
Mpirzolaki works from Chora's market lane with closely packed pavement tables and a charcoal-led menu built for committed meat eaters. T-bone, aged fillet, pork cuts and grilled chicken replace the casserole-heavy rhythm of an island taverna.
Choose a cut by weight before ordering sides, then ask how long the grill needs rather than stacking the table with starters. The lane fills after dusk and larger steaks stretch both the bill and cooking time, so reserve and state the doneness clearly.
What visitors say
Mpirzolaki rates 4.6 from about 129 Tripadvisor reviews; diners single out T-bone, aged fillet, grilled chicken, ingredient quality and prices below comparable specialist steakhouses.
Good to know
Charcoal grilled meat, Dry aged beef, Market lane tables, and Reserve after dusk