At Rafina Greek Taverna in Boca we sit on the patio overlooking the lake. Outdoor dining is a typical taverna experience. Eight-year old Rafina brings a complimentary dish of spicy feta dip, blended with sweet red pepper and jalapeno, plus pita triangles to kick off dinner.
In a taverna in Greece, you’d take your time dipping, downing glasses of ouzo (an anise or fennel distilled spirit) to cleanse the palate. Then you’d move on to shared meze – small plates, perhaps Fried Calamari with lemon sauce and marinara; Mediterranean Mussels in garlic, white wine, tomatoes and lemon, topped with crumbled feta; Saganaki (personal favorite), a wedge of fried Kefalograveria cheese, splashed with ouzo and flambéed at tableside; Char-broiled Octopus in olive oil and red wine vinegar; traditional Fried Smelts with lemon; or Fried Zucchini Chips (yum!).
Add a traditional Greek or Horiatiki salad (no lettuce), then move on to an entrée: traditional Moussaka (eggplant, potato and ground beef layers topped with Béchamel), Pastitsio (layered pasta and beef topped with Béchamel), Spanakopita (spinach pie seasoned with dill, mint and feta in a phyllo crust); Lamb Shank on orzo; or Mediterranean Mix (shrimp, octopus, calamari and mussels) in white wine-lemon sauce. Succulent char-grilled selections are cooked to order: Free-Range Pork Chop Oreganato, hand-cut Baby Lamb Chops (three or five), Veal Chop, Salmon, Whole Bronzini Lavraki (with olive oil and lemon), and a Rafina Platter of mixed grill.
