A wine bar bistrot near the old port, with views reminiscent of abstract art, at the walls of the New Fortress. Pavlos Soueref and Natassa Pressa have joined their never-ending love of wine and good food and created Salto, a hangout with an intensely personal stigma. Remember the names of the owners, because when you visit it you will see for yourself that their passion, soul and expertise are pervasive.
Wine lovers will find the sommelier Alexandros Papadatos behind the bar, who is always eager to introduce you to the philosophy of the 150 labels from the Greek vineyard found on its wine list. In the kitchen, Pavlos (with an extensive experience in the steak houses -and not only- of New York) has put together the menu and Natassa is the mastermind behind the much-talked about desserts (her millefeuille is truly unbeatable and should not be missed). Mediterranean cuisine dishes, interesting new-entry local specialities in creative versions and vegetarian suggestions, all have one thing in common: the excellent raw ingredients.
It is worth trying the pistachio halloumi cheese, the cod with skordalia mousse on caramelized beets, and, of course, the wonderful fillets that are considered among the best on the island in terms of quality and cooking. If you're not in the mood to eat, you can simply accompany your wine with any of its cheese and cold cut platters, some of which are rare and hard to find.
Salto regularly hosts Greek winemakers, and introduces them to the public through degustation menus (usually six labels that accompany six dishes).