I was glad to see that EC regulations hadn't stopped the tradition of going into the kitchen to see what is really on offer (Greek taverna menues are usually in the running for the Booker Prize for Fiction). That way you often get local dishes which never appear on the menu and aren't offered to tourists, who are assumed to want a horiatiki and a souvlaki.
I'm pleased to see Sheila's photo of me at the Ouzerie carefully obscures the number of bottles on the table!

RtS