It is one of the first and most historic taverns that opened in Halandri. Ydroussa on Agias Paraskevis Street evolves over time, becoming one of the most significant proposals in catering.
With modern Greek cuisine, influenced by the entire Mediterranean Sea, it has managed to become an institution and is distinguished for its loyal clientele. Its owner, Grigoris Oikonomou, born and raised in Halandri, did not even consider any other area to house his restaurant. Since 1988, then, the quality, the friendly environment and the value for money philosophy have not changed.
The new chef of Ydroussa, Nikos Mentis, known from the kitchens of the Black Sheep and Ergon, gives his own stigma to the menu. The eggplant millefeuille, the orzo pasta with vegetables and the rooster with papardelle are some of the dishes that are quite popular. However, the Caesarea patty and the envelope from Limnos (feta cheese wrapped in phyllo with sesame seeds and honey) could not be missing from the menu since they have been making history for so many years.
When the weather is sunny and warm, the lush green courtyard of the restaurant is what you need, especially on summer evenings when you are looking for a cool oasis.