INO is all about live-fire cooking, celebrating the Greek tradition of cooking over charcoal, so there’s a large grill in the open kitchen running down the length of the front of the restaurant, complete with counter stools to watch the action from. It’s a small plates menu, and they are small so you can get through a fair bit of them – highlights included the tarama with a handmade pitta for dipping action; the octopus taco, tender meat on a super-thin disc of pitta bread; and the souvlaki, another traditional kebab given an upgrade with Iberico presa. The wine list is all Greek, changing regularly to feature new and exciting producers, so definitely ask for a reccy. INO is a buzzy little spot, which may not have the Greek sunshine but the holiday vibes are definitely there.