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After the venue was partially destroyed by fire mid-2024 –and again in early 2025 – this longstanding Yarraville restaurant has reopened with an updated front bar and new dishes like lobster blini and six-hour-braised baby goat.

Around since the 1960s and now run by the fourth generation of the Amanatidis family, this taverna still peddles time-honoured favourites like moussaka (made with a 100-year-old family recipe) and regional plates like bougiourdi (a three-cheese fondue from Thessaloniki) and stuffed squid from Lefkada.