Number One: All Day Food — Restaurant in Municipality of Corinth

Pita has roots in the prehistoric flatbreads of the Middle East.1] There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.[9 Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 years ago, in the Fertile Crescent. By 4,000 years ago, bread was of central importance in societies such as the Babylonian culture of Mesopotamia, where the earliest-known written records and recipes of bread-making originate,11] and where pita-like flatbreads cooked in a tinûru (tannur or tandoor) were a basic element of the diet, and much the same as today's tandoor bread, taboon bread,[12] and laffa, an Israeli-Iraqi flatbread with many similarities with pita. However, there is no record of the steam-puffed, two-layer "pocket pita" in the ancient texts, or in any of the medieval Arab cookbooks, and according to food historians such as Charles Perry and Gil Marks it was likely a later...

Number One offers a casual menu of Greek salads, wraps, and grilled items in a modern atmosphere and made for a great lunch spot close to the waterfront of Corinth. We started with the Horiatiki (Greek salad), a fresh mixture of cucumbers, tomatoes, green peppers, red onions, and olives, topped with feta cheese, oregano, and olive oil; and the Cretan Salad, made with crumbled Cretan rusks topped with chopped tomatoes, olives, onions, pickled peppers, capers, crumbled feta cheese, olive oil, and balsamic vinegar. The dry rusks were moistened by the tomatoes, which were nicely flavored by the salty and acidic feta and pickled ingredients. For our main, we had the Mixed Grill Platter, which came with chopped pieces of grilled chicken, pork, sausage, and beef kebab, all served over fries and pita bread, along with sliced tomatoes, onions, and creamy tzatziki on the side. Overall, the food here was fresh and tasty and came at a...

Not our sort of place as very bright and corporate looking doing lots of takeaways. However we were struggling to find anywhere open on Sunday so ended up here. There are outside tables but it was a bit cold for us so we went inside. We ordered wine, courgette fritters, tabbouleh and tzatziki first,anticipating that the food would come quickly and wanting a break between courses. Wine, salad and fritters did come very quickly but had to ask again for the tzatziki. However it was all very good. We then ordered a gyros and a stuffed tomato and pepper. Gyros arrived immediately and was almost finished by the time we got the stuffed veg. With a litre of wine the bill came to 32 euro. It wasn't until we translated the bill later that we saw we had been charged for water and bread, neither of...