Stou Lou

Alexis is a likeable veteran who, after decades of international experience, has finally opened his own restaurant in his hometown to give his guests and himself a new home at Stou Lou. From his growing wine cellar, he fires off a strong portfolio of international natural wines and Greek classics. I’m not usually a fan of wine pairing, but here it is highly recommended. Alexis has a knack for pairing each dish with a wine that, after the first sip, you know couldn’t be more perfect. He also doesn’t shy away from opening a great vintage and serving it by the glass. Alexis can whip up a suitable menu from the extensive food menu in no time at all. His cuisine quickly reveals its international influences: ceviche made from local sea bass with bergamot, orzo pasta with dill and salted lemon, accompanied by crudo of red shrimp; later, braised beef stifado with a rich demi-glace and a hint of clove that would have impressed even the great Escoffier. You leave the restaurant with a warm hug from the host and the feeling that you have just become part of a very personal chapter.