The Well of the Turk
Splantzia
Greek-Levantine cooking down a Splantzia alley with a steam-bath well
Cretan-Ottoman cooking in a 600-year-old hammam off Splantzia
Set inside a vaulted Venetian-Ottoman bathhouse on a Splantzia back lane, Tamam has cooked a singular Cretan-Levantine kitchen since 1982. Wild greens, slow lamb, Iranian-spiced rice and Cretan cheeses arrive with the patina of a true institution rather than a tourist set-piece. The stone room and the depth of the recipes are the draw, not a harbour view.
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