From the outside the Mezedopoleio looked quite nice, somewhat removed from the much more frequented lower Adrianou Street and overlooking a bit of greenery. The wooden chairs were painted in yellow or orange. Only 4 out of about 20 tables were occupied. It took a while for the waitress to show up and bring me a menu-card. There wasn\t a big choice to be had, but I liked the fact that the plates came under the very rare title \terpsilaringia\, which translates as \palate ticklers\. When the shy, non-smiling waitress showed up again, I ordered as a starter \Tomatinia Santorinis\ (little tomatoes from Santorin stuffed with Feta cheese and mint) and as a main course: \O Mezes tis Markelas\ (I later heard that the waitress is called Markela), which was explained on the menu-card as a Tigania ( a dish from the frying pan) consisting of pork fillet, chicken fillet, village sausage, fresh tomatoes, onions, green peppers and feta cheese, It took a very long time for anything to arrive. I sat there with the complimentary water, which was luke-warm chlorinated tap water served in a milk bottle. The open white house wine had for my taste also seen quite a bit of water. When finally the first plate arrived, the waitress said that they have run out of the small tomatinia. I got a bit angry and answered that I should have been told before. Since I felt like some vegetable with the meat I asked the waitress if they got anything which doesn\t take a long time to prepare. She wasn\t able to tell, so checking the menu-card I told her to bring me a plate of Melitzanosalata (eggplant salad) and it happened to be the blandest I had ever eaten with almost no spices used. While eating some tourists arrived and I heard them ask the waitress for some information regarding the menu. She answered them in quite good English, but it was obvious that she had no idea about the dishes offered. At the end no sweet or raki was presented as almost everywhere here around. I asked for an espresso, which