This small restaurant doubles as a candle shop, selling soapy-smelling, size-varying options on-site. The food is Greek taverna-style with a twist: greek salads are served with brie instead of feta, and fish is served raw with fresh vegetables. The space is sleek and modern, with a charming garden out back where you can sit under a lemon tree. And then there’s the all-Greek wine list, which, as any experienced palette will tell you, harbors many surprises. —Elena Clavarino

Elena Clavarino is a Senior Editor at AIR MAIL