Food and drink
The seasonal menu varies a lot with each visit. Typical dishes are calamari marinated in basil, lime, lemongrass and chilli, sea bass in ouzo vinaigrette, sardines with fig chutney, and roast lamb with harissa.
I’d come here again and again just for the desserts. Strawberry and mascarpone mille-feuille with a basil and balsamic reduction is the perfect summer pudding.
Apla attracts an older crowd and lots of couples on dates. The main dining room is spacious and warmly lit. Mellow jazz burbles away in the background. But the interior design lacks the imagination so evident in the kitchen. I prefer the garden, where tables are set between giant potted plants strung with fairy lights.
Discreet and intuitive. The maitre d’ keeps a close eye on proceedings.
Awkwardly situated in Nea Erythrea, a non-descript residential suburb about 40 minutes north of the city centre. Handy if you happen to be staying in Kiffissia though.
Look out for special set menu deals. Otherwise expect to pay at least €50 a head.
- Business travellers
- Mature travellers
- Escaping the crowds