On the other hand, Melos does not seem to be the place to go for steak. A standard dish is spanakopita, a filo pastry pie enclosing layers of spinach and feta cheese. It's an attractive, rustic dish, but would be better if the spinach filling was not so bland. Entrees are accompanied by choices of side items. I recommend the spanakopita and pastichio and plain fluffy rice.
Mixed vegetables tend to be overcooked and flavorless.
For dessert, head straight for the baklava, a large square of unsalted and buttered filo pasty layers interspersed with crushed walnuts and honey. Melos offers a short list of Greek wines, including those specialties retsina , the wine flavored with pine resin, and ouzo , the anise-flavored aperitif, both of which have brought many a Greek philosopher to his knees, and a few basic domestic products. Service at Melos Tavera is inconsistent. One night, it was quick and accommodating. Even when the restaurant was largely empty, service that night was perfunctory.