Mikaela Liaroutsos, a young chef of Greek origin, has returned to the cuisine of her childhood, after learning the ropes in prestigious establishments. At étsi, she rolls out strikingly fresh mezze with bold touches such as roast cauliflower, anchovies and Serifos capers or scallops in a pistachio butter of mizithra and tarragon – to die for and the antithesis of clichéd! The feta, olives, capers, charcuterie, cheese and olive oil are all imported straight from Greece. Don’t even try to resist the warm, friendly vibe!