Tsiakkos & Charcoal

Tuesday, August 30, 2011 - Lamb kleftikos was the best of the meat dishes, and although lacking a bit in spicing or seasoning made up for it by being lovely and crusty on the outside and oozily moist within. The rice it came with was hugely enjoyable too, cooked with the meat juices perhaps and full of flavour...'Slow burnt pork' sounds like the kind of thing I'd ordinarily beat a path to anyone's door to try, but had unfortunately here been doused in a hugely oversweet marinade of some kind (honey?) and was quite sickly. We didn't eat much of it. And chicken and lamb kebabs, though cooked properly and with good crusty skins, had next to no flavour at all. In fact, flavourless kebabs has been a bit of a feature of Greek restaurants in London generally.