etsi l'ouzeri, Greek street-food according to Mikaela Liaroutsos

Five and a half years after opening her first restaurant, etsi le bistro, where she showcased Greek cuisine at its finest, chef Mikaela Liaroutsos is back with a new address, this time focusing on Cycladic street-food: etsi l'ouzeri.

700 meters separate the first table and this Greek tavern of a new kind, where beautiful produce is expressed in the raw or through simple traditional recipes that are always authentic. Inside, the blue banquettes, long concrete counter and exposed stonework take us on a journey to the shores of the Aegean Sea.

Thisconvivial address invites you to share a selection of mezzes: generous octopus salad with fresh herbs, Greek salad with tomatoes, peppers and feta (9€), fried and stringy saganaki cheese, generous plate of fried squid (9€), oregano fries, spanakopitakia... The taste buds travel.

To accompany these choice mezzes, we opt for a Greek wine, a draught beer served in a pitcher for the whole table, a glass of ouzo chosen from the restaurant's fine selection, or a signature cocktail made, you guessed it, fromGreek spirits, like the Live your greek myth cocktail (masticha, retsina, otto athens vermouth; 10€) or the Negroni etsi cocktail (votanikon gin, otto athens vermouth; 10€).

• To be read
• New street food restaurants in Paris, our tips and good addresses
• Laurier at Galeries Lafayette: Greek culinary journey by Chef Mavrommatis
• Etsi - Le Bistro, the Greek-Parisian tavern in Paris' 18th arrondissement

For the main courses, the Franco-Greek chef has chosen to revisit the traditional souvlaki with her merida, a toasted pita bread that serves as a soft bed for meat marinated for several hours, then cooked on a spit. On the menu the day we visited, a merida with two beautiful skewers of melting chicken (16€), a vegetarian merida (16€) with a max of cherry tomatoes and roasted mushrooms, and finally a merida loukaniko (14€) with pieces of well grilled pork sausage.

A lovely discovery!

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.