1 pound mixed greens found in popular market: radishes, Myron kafkalithres, poppies, spinach chard ...
5-6 tbsp olive oil
1 large potato peeled and diced
1 green apple peeled and cut into cubes
1 liter of water
1 bunch herbs knorr
1 pinch ground allspice
Salt and pepper
zest of 1 lemon https://plus.google.com/117698262032662778734/about
100 gr. yoghurt
4 large nuts oil
Process
Peel and wash the vegetables and cut them in half. In a saucepan, heat the olive oil and sauté the greens. Season with salt and pepper and allspice. Add the diced potatoes and diced apple. Stir with a wooden spoon and add the water and the bouquet of herbs. Let the greens cook for 15-30 minutes. We check the seasoning and remove from heat. Puree in blender. In a bowl unite yogurt lemon zest salt and pepper. To serve put on each plate by a nut oil and pour over the hot soup. In each dish and put a spoonful of the mixture with the yogurt.
Wednesday 22 January 2014
Spaghetti ala poutaneska Dina Nikolaou
350 gr. spaghetti
450 gr. tomatoes with their juice canned
1 tsp tomato paste
4-5 tbsp olive oil
4.3 shallot or onion
Two dust. Garlic chopped
10 anchovy fillets
2 tbsp capers xarmyrismeni
½ cup. black olives, chopped
1 cup. fresh chopped parsley
https://plus.google.com/117698262032662778734/about
1 cup. sundried tomatoes
Salt, pepper, parmesan
Process
Boil the spaghetti in a large amount of salted water. saute in olive oil in a deep frying pan with onions garlic. Add the tomatoes with juice, anchovy fillets and capers. and put the tomato paste and 1-2 cups of water to boil the spaghetti. Add salt and pepper, add the olives, sun-dried tomatoes. 5-6 minutes to let the sauce and add the spaghetti in the pan. Sprinkle with parsley and freshly grated parmesan cheese and serve.
For beer and varieties in "the blue" in New Philadelphia
We believe that beer will make the world better» («We believe that beer will make the world better"). thus welcomes us to the realm of beer, with a small sign at the entrance of 'the blue', John and Michael, the owner of this very special place in Filadelfia, 2006.
Extremely unique space, which is curated by art Sofi Karter, enchants us with the first look. The inner hall is all hand-painted. The walls, tables and frames with branches, flowers and Greek touches. Impressive wooden furniture of various artistic styles, magnificent tables, colorful glass fixtures. We can sit loosely in the bar and stools around or choose a table to our liking. Gentle music accompanies beer and a chat at our restaurant ... For those who want to raise speed and mood, the space bar is ideal for Party and bar-Tissue atmosphere! https://plus.google.com/117698262032662778734/about
So in this particular pub ¨ ¨ await us 70 different beers of which 8 cask, the owners chose a lot of thought. Eating is not only, as we expect a Bavarian pub, but there are many classic Greek flavors that accompany beer our.
We choose a variety of meat, the perfect dish for a cold Warstainer or Paulaner, varieties of cheese, pasta and shank and T-Bone and amazing salads, and a separate beef bourguignon with cinnamon and cumin in tomato sauce laced with anthotyro.Afiste little space for dessert. Chocolate Souffle or apple pie with ice cream.
All meals and desserts made with care from high quality raw materials will inspire you and are sure you will go back many times.
Extremely unique space, which is curated by art Sofi Karter, enchants us with the first look. The inner hall is all hand-painted. The walls, tables and frames with branches, flowers and Greek touches. Impressive wooden furniture of various artistic styles, magnificent tables, colorful glass fixtures. We can sit loosely in the bar and stools around or choose a table to our liking. Gentle music accompanies beer and a chat at our restaurant ... For those who want to raise speed and mood, the space bar is ideal for Party and bar-Tissue atmosphere! https://plus.google.com/117698262032662778734/about
So in this particular pub ¨ ¨ await us 70 different beers of which 8 cask, the owners chose a lot of thought. Eating is not only, as we expect a Bavarian pub, but there are many classic Greek flavors that accompany beer our.
We choose a variety of meat, the perfect dish for a cold Warstainer or Paulaner, varieties of cheese, pasta and shank and T-Bone and amazing salads, and a separate beef bourguignon with cinnamon and cumin in tomato sauce laced with anthotyro.Afiste little space for dessert. Chocolate Souffle or apple pie with ice cream.
All meals and desserts made with care from high quality raw materials will inspire you and are sure you will go back many times.
For food ... "In the House"!
Descend under the bridge in Irons Halandriou and turn left at the traffic light in Kapodostriou. We find in our right hand, about 700 meters from the Boulevard Ave. The car will take the responsibility. 's atmosphere
From the entrance you realize that this is the ultimate summary of modern architecture, which wants restaurants to resemble stylish apartments in New York or Copenhagen. Many "non artistic" charming details such as dishes stacked on the shelves of the library. Open kitchen, tall benches and stools, low tables and chairs, deep garden and a hubbub in the atmosphere, which became more tolerable when he lowered a little music. The venting at optimal levels, breathing and comfortable clothes do not smell. Signs architecture group Sotovikis, who we had met in Italy "IL bucco» oldest, Psyrri. Food https://plus.google.com/117698262032662778734/about
The menu changes every day, with some popular dishes stay stable. In our visit, Friday evening, we ordered an arugula salad with pine nuts and cherry tomatoes, a margarita pizza dough as thin as cardboard and watercolor measured, delicious tomato sauce. The burger purely kreatenio of good meat, somewhat dried in baking, it took extra ketchup to balance. The potatoes that came with it is rather hit, cut as small sticks, well fried. I was very pleased when we saw that came and the Taliban, a pink, tender piece of veal, baked posh or spice did not need to add. I think it was the best dish of the evening. The risotto with walnuts arrived last and battening with some failures, but what to do, these things happen. The desserts are very interesting, we liked the classic patchwork and yoghurt mousse with sweet beetroot in glass, each spoonful divided exactly in half - sour and sweet, as we say yin and yang. account
From 18 to 25 euros per person, without wine. cellar
Two options in glass, Greek and foreign wines at a good price, and several cocktails. Additional
From the entrance you realize that this is the ultimate summary of modern architecture, which wants restaurants to resemble stylish apartments in New York or Copenhagen. Many "non artistic" charming details such as dishes stacked on the shelves of the library. Open kitchen, tall benches and stools, low tables and chairs, deep garden and a hubbub in the atmosphere, which became more tolerable when he lowered a little music. The venting at optimal levels, breathing and comfortable clothes do not smell. Signs architecture group Sotovikis, who we had met in Italy "IL bucco» oldest, Psyrri. Food https://plus.google.com/117698262032662778734/about
The menu changes every day, with some popular dishes stay stable. In our visit, Friday evening, we ordered an arugula salad with pine nuts and cherry tomatoes, a margarita pizza dough as thin as cardboard and watercolor measured, delicious tomato sauce. The burger purely kreatenio of good meat, somewhat dried in baking, it took extra ketchup to balance. The potatoes that came with it is rather hit, cut as small sticks, well fried. I was very pleased when we saw that came and the Taliban, a pink, tender piece of veal, baked posh or spice did not need to add. I think it was the best dish of the evening. The risotto with walnuts arrived last and battening with some failures, but what to do, these things happen. The desserts are very interesting, we liked the classic patchwork and yoghurt mousse with sweet beetroot in glass, each spoonful divided exactly in half - sour and sweet, as we say yin and yang. account
From 18 to 25 euros per person, without wine. cellar
Two options in glass, Greek and foreign wines at a good price, and several cocktails. Additional
Krouasanopita salty Dina Nikolaou
Preparation time: 1 hour Cooking time-45 minutes
For the dough:
500 gr. Flour, all-purpose sifted - ½ cup. Milk - ¼ cup. butter or margarine into small cubes - ½ cup yogurt - 25 g. fresh yeast - Gl 1 teaspoon salt - 1 teaspoon n. Sugar
Ingredients for the filling:
200g. slice - 200 g. cream cheese - ½ cup. chopped fresh mint.
https://plus.google.com/117698262032662778734/about
For the coating:
2 egg whites - a little black sesame
Process
In a bowl add the flour and make a lakouvitsa in the middle where we put the yogurt, butter or margarine, sugar, salt. Dissolve yeast in warm water and added to the materials. We begin to knead and just get an elastic dough, gather in the little ball and split again into 3 balls. Cover the balls. We take the first ball, flour a surface and roll out with a rolling pin into a round sheet diameter 24-26 cm The round sheet cut into triangles (like pizza). They go six triangles. Place the wide part of each triangle bit stuffing, fold inward on the edges and begin to wrap, allowing the shape of the croissant. With a brush to pass with little water. Similarly continue and second ball of dough. On the third ball of the opening round sheet but does not cut into triangles, leaving it whole and fill them with the mixture and make it swivel. Preheat oven to 180 degrees.
In a pan lay a baking sheet. In the center of the pan, place the swivel and then one by one Croissants that a tip will touches the pan and the other for the swivel. Brush the pie with egg and sprinkle the center - the swivel with mafrokouki. Bake in the oven for 40-45 minutes.
For the dough:
500 gr. Flour, all-purpose sifted - ½ cup. Milk - ¼ cup. butter or margarine into small cubes - ½ cup yogurt - 25 g. fresh yeast - Gl 1 teaspoon salt - 1 teaspoon n. Sugar
Ingredients for the filling:
200g. slice - 200 g. cream cheese - ½ cup. chopped fresh mint.
https://plus.google.com/117698262032662778734/about
For the coating:
2 egg whites - a little black sesame
Process
In a bowl add the flour and make a lakouvitsa in the middle where we put the yogurt, butter or margarine, sugar, salt. Dissolve yeast in warm water and added to the materials. We begin to knead and just get an elastic dough, gather in the little ball and split again into 3 balls. Cover the balls. We take the first ball, flour a surface and roll out with a rolling pin into a round sheet diameter 24-26 cm The round sheet cut into triangles (like pizza). They go six triangles. Place the wide part of each triangle bit stuffing, fold inward on the edges and begin to wrap, allowing the shape of the croissant. With a brush to pass with little water. Similarly continue and second ball of dough. On the third ball of the opening round sheet but does not cut into triangles, leaving it whole and fill them with the mixture and make it swivel. Preheat oven to 180 degrees.
In a pan lay a baking sheet. In the center of the pan, place the swivel and then one by one Croissants that a tip will touches the pan and the other for the swivel. Brush the pie with egg and sprinkle the center - the swivel with mafrokouki. Bake in the oven for 40-45 minutes.
The PINELIKIA '... for seafood in Thessaloniki!
Five steps from the sea, in Karampournaki, a beautiful and newly renovated space are "The PINELIKIA." Since 1995 welcome you with love, continuing the family tradition which began in 1976 , when Christodoulos Raptopoulos created the famous restaurant "Ninos".
All these years in the restaurant carefully choose appropriate materials and those recipes that will satisfy you and make regular visitors. https://plus.google.com/113934781003418945610/about
In "PINELIKIA" you can combine ouzo or raki with crab salad, grilled mackerel with oregano, feta cheese fried with honey and sesame seeds, steamed mussels, sardines 'married' grilled anchovies or fried mullet. Also, you can enjoy special dishes such melitzanompourekakia with octopus and feta, moussaka with shrimp and crawfish and of course fresh fish of the day with option for baking salt crust.
If you have an appetite for meat you can choose among a wide variety of meats of time hanging out with wine or retsina.
Finally, a visit enough to be convinced that "PINELIKIA" are the ideal choice for business lunches and receptions tailored to your preferences and always with the best value for money.
All these years in the restaurant carefully choose appropriate materials and those recipes that will satisfy you and make regular visitors. https://plus.google.com/113934781003418945610/about
In "PINELIKIA" you can combine ouzo or raki with crab salad, grilled mackerel with oregano, feta cheese fried with honey and sesame seeds, steamed mussels, sardines 'married' grilled anchovies or fried mullet. Also, you can enjoy special dishes such melitzanompourekakia with octopus and feta, moussaka with shrimp and crawfish and of course fresh fish of the day with option for baking salt crust.
If you have an appetite for meat you can choose among a wide variety of meats of time hanging out with wine or retsina.
Finally, a visit enough to be convinced that "PINELIKIA" are the ideal choice for business lunches and receptions tailored to your preferences and always with the best value for money.
The lemon tree of New Philadelphia!
In Philadelphia in an old mansion in 1930, Michael, John and his wife Sofi, year and a half, they created a beautiful space with taste and artistic flair. A place that grows in delightfully different rooms of the mansion , maintaining each style and personality. All bear the stamp of their own work and detail their care.
The old fountain was a fireplace that dominates, with the golden chimney to the right of the entry space . All transformed with taste. Car painted by Sofi, even the columns in the center of the lobby. Our eyes are trapped by the stained glass windows, the carved chairs era, wooden tables, mirrors with blooming borders, the wooden floor. The combination of stone and wood walls, blown lights create a magical color space and impressions. And the garden with trees, flowers and cobbled streets completes the unique atmosphere of the place. The soft lounge music fitting in our travels. https://plus.google.com/117698262032662778734/about
For our valued customers chef Mr. Minos Konidis has curated menu . The traditional Greek cuisine with modern touches here finds its position. With materials of choice will find dishes that you will want to first ask xanadokimasete.Gia 'cheese bites "sheet with rakomelo and mafrokouki," Cuttlefish "crispy with their ink, "Pancetta Pork" with mashed chickpeas and vegetables . It will refresh you a salad with arugula, capers and roasted ntomata.Gia mainly a 'Pork egg-lemon "or a" Lamb hull "will remind you of the Sunday scents from the kitchen of the family home. Try and 'Pork frame "with grilled vegetables and retsina syrup or a" Cockerel stuffed "with Greek cheese, ham and arugula. You will delight in "Chicken Christina" with peppers , olives and feta.Kai fan of the fish will not complain. Awaits them, for example, 'Seabass fillet "with sautéed spinach, potatoes in butter sauce Louisa. And pastes ask the "Swivel Ragu" with vegetables , and the famous "Kritharoto" with fresh ntomatoula and eggplant. The wine you choose from a rich collection of 50 Greek, mainly labels. For dessert, ask for a hand "Lemon pie" sheet with ice cream, but a different "Tyramisou."
In this romantic and special place to enjoy your lunch, a romantic dinner, a business meeting, your event or your reception . The venue has a large area for smokers.
The old fountain was a fireplace that dominates, with the golden chimney to the right of the entry space . All transformed with taste. Car painted by Sofi, even the columns in the center of the lobby. Our eyes are trapped by the stained glass windows, the carved chairs era, wooden tables, mirrors with blooming borders, the wooden floor. The combination of stone and wood walls, blown lights create a magical color space and impressions. And the garden with trees, flowers and cobbled streets completes the unique atmosphere of the place. The soft lounge music fitting in our travels. https://plus.google.com/117698262032662778734/about
For our valued customers chef Mr. Minos Konidis has curated menu . The traditional Greek cuisine with modern touches here finds its position. With materials of choice will find dishes that you will want to first ask xanadokimasete.Gia 'cheese bites "sheet with rakomelo and mafrokouki," Cuttlefish "crispy with their ink, "Pancetta Pork" with mashed chickpeas and vegetables . It will refresh you a salad with arugula, capers and roasted ntomata.Gia mainly a 'Pork egg-lemon "or a" Lamb hull "will remind you of the Sunday scents from the kitchen of the family home. Try and 'Pork frame "with grilled vegetables and retsina syrup or a" Cockerel stuffed "with Greek cheese, ham and arugula. You will delight in "Chicken Christina" with peppers , olives and feta.Kai fan of the fish will not complain. Awaits them, for example, 'Seabass fillet "with sautéed spinach, potatoes in butter sauce Louisa. And pastes ask the "Swivel Ragu" with vegetables , and the famous "Kritharoto" with fresh ntomatoula and eggplant. The wine you choose from a rich collection of 50 Greek, mainly labels. For dessert, ask for a hand "Lemon pie" sheet with ice cream, but a different "Tyramisou."
In this romantic and special place to enjoy your lunch, a romantic dinner, a business meeting, your event or your reception . The venue has a large area for smokers.
Mushrooms with cream mayonnaise
250 gr. Whole mushrooms
180 ml Hellmann's Real Mayonnaise
1 clove garlic, chopped
1/2 tsp. tablespoons chopped parsley
150 ml fresh milk 3.5% fat
1 tsp. tablespoons grated Parmesan cheese or grated
2 tsp. tablespoons extra virgin olive oil https://plus.google.com/117698262032662778734/about Salt and pepper
IMPLEMENTATION
Sauté mushrooms with garlic in a vegetable basket with olive oil and karykepste them with salt and pepper. Then pour into a preheated small ceramic dish with mayonnaise, grated cheese, milk and mix well. Bake in moderate direct temperature at 170 - 190 ° C for 10-12 minutes. Then, cut the mushrooms into thin slices. Dusted with chopped parsley and serve.
180 ml Hellmann's Real Mayonnaise
1 clove garlic, chopped
1/2 tsp. tablespoons chopped parsley
150 ml fresh milk 3.5% fat
1 tsp. tablespoons grated Parmesan cheese or grated
2 tsp. tablespoons extra virgin olive oil https://plus.google.com/117698262032662778734/about Salt and pepper
IMPLEMENTATION
Sauté mushrooms with garlic in a vegetable basket with olive oil and karykepste them with salt and pepper. Then pour into a preheated small ceramic dish with mayonnaise, grated cheese, milk and mix well. Bake in moderate direct temperature at 170 - 190 ° C for 10-12 minutes. Then, cut the mushrooms into thin slices. Dusted with chopped parsley and serve.
Food on 'Rififi'
Neotaverna with an artistic mood and delicious appetizers in Eksarxia.
The position angle Store, Valtetsiou and Benaki pulsating heart of Exarcheion.
The atmosphere: The Painter, skertsoza and an artistic neotaverna often hosted significant exhibitions by young artists. When the weather opens, the tables on the sidewalk and multiply await those who enjoy fasarioziki roar of the restless crowd of bystanders and patrons of the nearby shops. Inside, the bright hall with peanut hue is divided into two levels with a loft, and in the background is the kitchen with open doors and windows. https://plus.google.com/117698262032662778734/about
Food: Generally the cook has his best. We got a delicious salad, mushroom burgers, eggplant rolls, kataifi cheese for starters. The latter was a very pleasant surprise and I recommend it. The fries are great. In mainly have several choices in seafood and meat. Very well made and the risotto, clean flavor with a sweet playfulness of black currants contain. Certainly ekmek for dessert.
Account: About 18 euros per person.
The wine: Wine bulk or bottled at good prices.
The position angle Store, Valtetsiou and Benaki pulsating heart of Exarcheion.
The atmosphere: The Painter, skertsoza and an artistic neotaverna often hosted significant exhibitions by young artists. When the weather opens, the tables on the sidewalk and multiply await those who enjoy fasarioziki roar of the restless crowd of bystanders and patrons of the nearby shops. Inside, the bright hall with peanut hue is divided into two levels with a loft, and in the background is the kitchen with open doors and windows. https://plus.google.com/117698262032662778734/about
Food: Generally the cook has his best. We got a delicious salad, mushroom burgers, eggplant rolls, kataifi cheese for starters. The latter was a very pleasant surprise and I recommend it. The fries are great. In mainly have several choices in seafood and meat. Very well made and the risotto, clean flavor with a sweet playfulness of black currants contain. Certainly ekmek for dessert.
Account: About 18 euros per person.
The wine: Wine bulk or bottled at good prices.
Spicy wings with dressing blue cheese
In a large bowl mix the components of the spread. Add the wings and mix well with the spread. Cover the mixture and refrigerate for 1 hour. In a heavy saucepan with a long handle, heat the olive oil over medium heat. Add the garlic and stir until you send the aroma, for 1 minute. Add the vinegar and Tabasco sause and simmer for 1 minute. Add salt and pepper. Transfer to a large glass or metal bowl. In a medium bowl, pour the ingredients of dressing. https://plus.google.com/117698262032662778734/about
Cover and store in refrigerator until ready to serve. Prepare the grill for direct and indirect cooking over medium-high heat (about 230 ° C). Clean the grill with the brush. Remove the wings from the bowl and remove most of the spread. Bake wings in direct medium-high heat until display signs of grilled meat on, for about 4 minutes, turning the once. Move the wings to indirect medium-high heat and continue grilling until the meat is no longer pink near the bone and the skin until crispy (about 15 minutes, turning occasionally). Keep the lid closed as much as possible during firing.
Transfer the wings to the bowl of the spicy sauce and turn them to cover with sauce everywhere. Put the wings on the grill and cook directly in direct medium-high heat for a further 3-5 minutes, turning once or twice. Remove from the grill and serve with the dressing blue cheese.
Cover and store in refrigerator until ready to serve. Prepare the grill for direct and indirect cooking over medium-high heat (about 230 ° C). Clean the grill with the brush. Remove the wings from the bowl and remove most of the spread. Bake wings in direct medium-high heat until display signs of grilled meat on, for about 4 minutes, turning the once. Move the wings to indirect medium-high heat and continue grilling until the meat is no longer pink near the bone and the skin until crispy (about 15 minutes, turning occasionally). Keep the lid closed as much as possible during firing.
Transfer the wings to the bowl of the spicy sauce and turn them to cover with sauce everywhere. Put the wings on the grill and cook directly in direct medium-high heat for a further 3-5 minutes, turning once or twice. Remove from the grill and serve with the dressing blue cheese.
Cool Ceasar's salad with grilled chicken and bacon
1 small tender iceberg lettuce
250 gr. chicken fillet opened in the middle and lightly beaten
150g. baby spinach
150g. boiled or roasted corn
150g. bacon
1 pita souvlaki
100 gr. petals parmesan
200g. Hellmann's Caesar's Salad Dressing https://plus.google.com/112928191516166455430/about
IMPLEMENTATION
Bake chicken in direct fire, grill temperature at 175-230 ° C for 12-14 minutes. Rodiste bacon and pie while up the grill. Chondrokopste lettuce and mix with the spinach in a bowl and add the corn. Cut then grilled chicken, bacon and pie into small cubes and pour into the bowl with the chopped lettuce and spinach. Enter the quantity Hellmann's Caesar's Salad Dressing desired and sprinkle with Parmesan petals. Mix the salad and serve slightly by adding more if you want some more Hellmann's Caesar's Salad Dressing and Parmesan few more petals.
250 gr. chicken fillet opened in the middle and lightly beaten
150g. baby spinach
150g. boiled or roasted corn
150g. bacon
1 pita souvlaki
100 gr. petals parmesan
200g. Hellmann's Caesar's Salad Dressing https://plus.google.com/112928191516166455430/about
IMPLEMENTATION
Bake chicken in direct fire, grill temperature at 175-230 ° C for 12-14 minutes. Rodiste bacon and pie while up the grill. Chondrokopste lettuce and mix with the spinach in a bowl and add the corn. Cut then grilled chicken, bacon and pie into small cubes and pour into the bowl with the chopped lettuce and spinach. Enter the quantity Hellmann's Caesar's Salad Dressing desired and sprinkle with Parmesan petals. Mix the salad and serve slightly by adding more if you want some more Hellmann's Caesar's Salad Dressing and Parmesan few more petals.
Meltemi: A trendy restaurant in Alepochori
Even if you're back from vacation, small excursions outside of Athens is the best to prolong the summer.
This item: The Meltemi is located on the promenade in Alepochoriou. Specifically on the avenue Gerania renamed boulevard Alkyonidon. Coming from Athens, just enter the village and reach the junction for Straw (down the road), turn left and continue along the coast before finding the store on your left hand.
The atmosphere: Of all the tavernas we saw on the route, the Meltemi is the most manicured. The inner room is dressed in white with decorative details from branches and tree trunks. However, it can sit on the terrace to enjoy endless sea as you eat. Even at noon, that we visited, it was cool and shady. https://plus.google.com/117698262032662778734/about
The food: "There is the classic seaside tavern" said the friend who suggested it to us and he was right. It may at first glance at the eye fell on rolls of smoked salmon with cream cheese, rocket salad and parmesan-like touches but the food was more than fair. We started with squash, well fried and rich spices with fresh giaourtosaltsa, french fries, grilled halloumi with grilled vegetables and a salad with caper leaves and nuts. All well presented and delicious. For main we got the tenderloin with limoncello sauce, caramelized nice and quite hearty in size and juicy and nicely cooked grilled tenderloin - both dishes came accompaniment for rice and French fries. After we finished eating, rest and we headed back.
PS. If one considers that the last time the Straw (10 'away) paralathassia the tavern we visited was unacceptable so our expectations were not very high were very satisfied.
Account: 17 to 20 euros per person, with wine.
The wine: There are several options for bottled wine (white, red and rose) 10 to 24 euros a bottle. You'll find the bulk wine 4.80 euro / kg; tasted slightly sweetish and quite a nice white. Still, some beers and soft drinks.
Additional Information: The toilets are very clean and worth a special mention on the wall taps to enter.
Opening hours: from 11 am until late in the evening. The winter Meltemi operates only on Fridays, Saturdays and Sundays.
This item: The Meltemi is located on the promenade in Alepochoriou. Specifically on the avenue Gerania renamed boulevard Alkyonidon. Coming from Athens, just enter the village and reach the junction for Straw (down the road), turn left and continue along the coast before finding the store on your left hand.
The atmosphere: Of all the tavernas we saw on the route, the Meltemi is the most manicured. The inner room is dressed in white with decorative details from branches and tree trunks. However, it can sit on the terrace to enjoy endless sea as you eat. Even at noon, that we visited, it was cool and shady. https://plus.google.com/117698262032662778734/about
The food: "There is the classic seaside tavern" said the friend who suggested it to us and he was right. It may at first glance at the eye fell on rolls of smoked salmon with cream cheese, rocket salad and parmesan-like touches but the food was more than fair. We started with squash, well fried and rich spices with fresh giaourtosaltsa, french fries, grilled halloumi with grilled vegetables and a salad with caper leaves and nuts. All well presented and delicious. For main we got the tenderloin with limoncello sauce, caramelized nice and quite hearty in size and juicy and nicely cooked grilled tenderloin - both dishes came accompaniment for rice and French fries. After we finished eating, rest and we headed back.
PS. If one considers that the last time the Straw (10 'away) paralathassia the tavern we visited was unacceptable so our expectations were not very high were very satisfied.
Account: 17 to 20 euros per person, with wine.
The wine: There are several options for bottled wine (white, red and rose) 10 to 24 euros a bottle. You'll find the bulk wine 4.80 euro / kg; tasted slightly sweetish and quite a nice white. Still, some beers and soft drinks.
Additional Information: The toilets are very clean and worth a special mention on the wall taps to enter.
Opening hours: from 11 am until late in the evening. The winter Meltemi operates only on Fridays, Saturdays and Sundays.
Pizza barbecue!
In a medium bowl mix the yeast and sugar with water. Stir once and let the mixture stand for 10 minutes. Add the flour, oil and salt. Mix well. Transfer to a lightly floured work surface and knead until smooth, about 4-6 minutes. Roll out a large ball and place in a bowl. Cover the bowl with a tea towel and leave in a warm place until the dough doubles in size, about 1-1 ½ hours.https://plus.google.com/112928191516166455430/about
Prepare the grill for direct cooking over medium heat with the grill temperature to 175-230 ° C. Put the ceramic surface to pizza to warm up for at least 10 minutes. Transfer the dough to a lightly floured work surface and open it. Place the dough with the help of a piece of greaseproof paper on the hot plate. Bake the dough with the lid closed, as far as possible, 2-3 minutes. Take the Hellmann's BBQ Sauce and spread it across the surface of the dough. Then pour the grated cheese mixture, bacon, roast the chicken cubes, onion and bake for 10 minutes.
Prepare the grill for direct cooking over medium heat with the grill temperature to 175-230 ° C. Put the ceramic surface to pizza to warm up for at least 10 minutes. Transfer the dough to a lightly floured work surface and open it. Place the dough with the help of a piece of greaseproof paper on the hot plate. Bake the dough with the lid closed, as far as possible, 2-3 minutes. Take the Hellmann's BBQ Sauce and spread it across the surface of the dough. Then pour the grated cheese mixture, bacon, roast the chicken cubes, onion and bake for 10 minutes.
Apocalypsis: A fashionable seaside restaurant in Patmos
A modern beachfront restaurant in Patmos offers a tasty trip to Greece , with vehicle wide variety of traditional products used.
The position: Operates in the hotel «Patmos Aktis», which is situated in the beautiful bay of Groikou on the east side of Patmos. Essentially, the breakfast room at night transforms into a magnificent restaurant.
The atmosphere: Everything expected of an island restaurant located on the beach and bathed every night by moonlight. The world? Couples in love exchanging vows, travelers from around the world who enjoy the magnificent views, famous Greek star who seek privacy and locals take the opportunity to try a more elaborate cuisine. https://plus.google.com/117698262032662778734/about
The food: The kitchen diafentefsei the thirty-chef Dimitris Pamporis, with significant experience in hotel catering. Menu dominated by Hellenism: the dishes will encounter products of the islands (NIOTI cheese, krasotiri from Kos), but also from the mainland (truffle Grevena). We started with drawing pie Mani, which was crab apple garnish different textures (puree, caramelized), and continued with a terrine, a cold appetizer with grilled zucchini, marinated anchovies and tomatoes confit. The Santorini fava who came "extinguished" the saltiness of the anchovy and made the dish even more 'complete'. Very delicious was the alternative version of the peasant salad, which contained five different types of tomatoes (!), Mixed with kytherian nuts, spring onion and caper leaves Tinos. Although the portions were very hearty, the imaginary trip to Greece was not to stop in the middle. For main, therefore, ordered sauce Veal cheeks seabream and seabass with garlic sauce of beets and citrus vinaigrette. Both dishes were interesting and tasty, but the effort the chef to present something innovative load them with an obvious exaggeration. For example, the first dish of mashed beans tomato sauce was rather odd - risotto with gruyere suffice. In contrast, the effort to impress dessert caught site. The semifreddo from semolina halva and fresh orange really stunned us with its graceful tastiness.
Account: From 35 euros / person with a glass of wine.
The cellar: has been carefully balanced in Greek vineyard, which includes unusual and scarce options like property Hadjiemmanuil from nearby Kos. Indeed, the majority of bottled offered by the glass. Alternatively, there is a fairly good selection of ouzo or raki.
Additional Information: All breads are handmade and delicious, like it or garlic bread with porcini mushrooms. Note, species changing day by day. If you get bread with anise, order it anyway. The welcome is hearty, delicious and makes your mood. In principle, therefore, lands on your table a smoky pea soup in a small jar, accompanied by a raw crayfish which is baked on a hot stone. And the treat at the end is indicative of lavish hospitality. Select without afterthought sweet wine "Third Generation" of Hadjiemmanuil. Hours: 19.30-00.30, April 26-October 20.
Groikos, Patmos, tel: 22470 32 800 (reception connects you to the restaurant).
The position: Operates in the hotel «Patmos Aktis», which is situated in the beautiful bay of Groikou on the east side of Patmos. Essentially, the breakfast room at night transforms into a magnificent restaurant.
The atmosphere: Everything expected of an island restaurant located on the beach and bathed every night by moonlight. The world? Couples in love exchanging vows, travelers from around the world who enjoy the magnificent views, famous Greek star who seek privacy and locals take the opportunity to try a more elaborate cuisine. https://plus.google.com/117698262032662778734/about
The food: The kitchen diafentefsei the thirty-chef Dimitris Pamporis, with significant experience in hotel catering. Menu dominated by Hellenism: the dishes will encounter products of the islands (NIOTI cheese, krasotiri from Kos), but also from the mainland (truffle Grevena). We started with drawing pie Mani, which was crab apple garnish different textures (puree, caramelized), and continued with a terrine, a cold appetizer with grilled zucchini, marinated anchovies and tomatoes confit. The Santorini fava who came "extinguished" the saltiness of the anchovy and made the dish even more 'complete'. Very delicious was the alternative version of the peasant salad, which contained five different types of tomatoes (!), Mixed with kytherian nuts, spring onion and caper leaves Tinos. Although the portions were very hearty, the imaginary trip to Greece was not to stop in the middle. For main, therefore, ordered sauce Veal cheeks seabream and seabass with garlic sauce of beets and citrus vinaigrette. Both dishes were interesting and tasty, but the effort the chef to present something innovative load them with an obvious exaggeration. For example, the first dish of mashed beans tomato sauce was rather odd - risotto with gruyere suffice. In contrast, the effort to impress dessert caught site. The semifreddo from semolina halva and fresh orange really stunned us with its graceful tastiness.
Account: From 35 euros / person with a glass of wine.
The cellar: has been carefully balanced in Greek vineyard, which includes unusual and scarce options like property Hadjiemmanuil from nearby Kos. Indeed, the majority of bottled offered by the glass. Alternatively, there is a fairly good selection of ouzo or raki.
Additional Information: All breads are handmade and delicious, like it or garlic bread with porcini mushrooms. Note, species changing day by day. If you get bread with anise, order it anyway. The welcome is hearty, delicious and makes your mood. In principle, therefore, lands on your table a smoky pea soup in a small jar, accompanied by a raw crayfish which is baked on a hot stone. And the treat at the end is indicative of lavish hospitality. Select without afterthought sweet wine "Third Generation" of Hadjiemmanuil. Hours: 19.30-00.30, April 26-October 20.
Groikos, Patmos, tel: 22470 32 800 (reception connects you to the restaurant).
Skewer of shrimp with spicy aromatic dip coctail
6 large peeled prawns (keep head and tail)
2 small cloves of garlic crushed
1/2 tsp. Fresh hot or sweet paprika
3 tsp. tablespoons extra virgin olive oil
2 tsp. lemon juice
Analogous pepper and salt
1 package Hellmann's Cocktail Sauce
2 shots ouzo
Little chopped coriander
IMPLEMENTATION
Peel the shrimp and keep head and tail, removing the whiskers. With the help of a knife carve their back slightly and a toothpick remove the enterakia them. In a bowl place the shrimp with ouzo, olive oil, lemon juice, garlic and paprika and marinate for 15 minutes. https://plus.google.com/117698262032662778734/about
Bake the shrimp in direct fire, grill temperature at 230-270 ° C for 2-4 minutes. When ready, place the shrimp on a platter with chopped coriander, drizzle lightly over them the Hellmann's Cocktail Sauce and serve immediately.
2 small cloves of garlic crushed
1/2 tsp. Fresh hot or sweet paprika
3 tsp. tablespoons extra virgin olive oil
2 tsp. lemon juice
Analogous pepper and salt
1 package Hellmann's Cocktail Sauce
2 shots ouzo
Little chopped coriander
IMPLEMENTATION
Peel the shrimp and keep head and tail, removing the whiskers. With the help of a knife carve their back slightly and a toothpick remove the enterakia them. In a bowl place the shrimp with ouzo, olive oil, lemon juice, garlic and paprika and marinate for 15 minutes. https://plus.google.com/117698262032662778734/about
Bake the shrimp in direct fire, grill temperature at 230-270 ° C for 2-4 minutes. When ready, place the shrimp on a platter with chopped coriander, drizzle lightly over them the Hellmann's Cocktail Sauce and serve immediately.
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