Though Bahari Estiatorio’s menu is inspired by the traditional spices and cuisine of ancient Greece—some of which date back to the Byzantine era—it’s gathered the attention of modern critics, including Zagat and The Michelin Guide, which named it a Bib Gourmand restaurant in 2011. Despite its honor of ancient spices, however, the restaurant is best at introducing diners to inventive new flavors. One such flavor is the baby tope shark that stars in the creamy and citrusy galeos saganaki, a dish that Serious Eats reviewers adored. The menu continues its unusual-meat journey with dishes that include calf liver, marinated quails, and pan-fried red mullets. Thanks to an open-air kitchen, diners can watch the chefs create every morsel of these new and adventurous dishes.