Bar Vlaha specializes in Vlach cuisine, the rustic shepherd cooking of the nomadic Vlach people from Central and Northern Greece — a departure from the island-driven Greek food more common in the city. The kitchen works over charcoal and open flame, turning out spit-roasted lamb leg (arni stin souvla) and grilled lamb chops (paidakia) alongside house-made pork and fennel sausage, saganaki made with Vlahotyri cheese and Metaxa, and freshwater eel with sweet and spicy peppers. Bread is baked in-house, village-style sourdough served with sheep's milk butter.
A section of the dining room is separated from the kitchen by glass walls, giving a direct view of the fire work behind the food. The wine list leans into bottles from northern and central Greece that are hard to find elsewhere. Spreads like taramosalata are meant to be ordered in multiples and shared before moving on to the charcoal-grilled mains.
A section of the dining room is separated from the kitchen by glass walls, giving a direct view of the fire work behind the food. The wine list leans into bottles from northern and central Greece that are hard to find elsewhere. Spreads like taramosalata are meant to be ordered in multiples and shared before moving on to the charcoal-grilled mains.