![]() ![]() Luckily we had the table for another hour or so, just enough to delve into the specialty of Kalypso… pork fillet in mustard sauce, served with oven potatoes – very tender and tasty indeed! The oven-roasted lamb shank in lemon sauce though was spectacular! The place was very quiet indeed, especially given the early season, but around 21:30 it got full. We started out with some cheese puffs and their delicious pastrami and tomato pie, before moving to the main course of our dinner. ![]() The menu was quite short but had everything we could ever wish for, given our love for cheese, meat and good ol’ Greek food. Otherwise, you may be lucky by showing up early in the evening (if you’re a small group) just in time to catch a free table before the next arrival.Īlthough I’ve always wanted to try their dishes, I only came about to do so in 2020 when I visted with some friends who also love food and are also very hard to please. No wonder you need to call ahead at least a few days if you want to get a table. A local from Paros, Kalypso, is rarely outside the kitchen as she meticulously prepares dishes for the restaurant’s devoted clientele. Kalypso, head chef and co-founder of this tiny place, is responsible for the “back of the house” action with her husband Petros directing the decor and furniture at the front. I’d certainly choose one of the Parian wines which are of high quality, but also our own rose “Mandilaria Siparos”.It quietly opened back in 2013 with a very modest following, mostly especially due to those who really wanted to find good Greek food away from the glitz. We have wines from all over Greece but the local recipes pair excellently with the island’s wines. What would be your choice from your wine list? ![]() There is also a variety of meat and plenty of fresh fish brought to us by the wave… (laughs). The handmade pie on the grill, orzo with a fresh fish fillet and saffron sauce, fava beans with octopus cooked in Mavrodafni wine and marjoram or feta doughnuts with sundried tomato and dill. What would you underline in your menu for this summer? We want our products to be fresh, at their finest hour. Our menu list changes frequently, depending on the season. People feel free to bring their children, to wear comfortable clothes, to get up from their chair and admire the view. It is also the cordial service and the open place, a few meters from the sea, full of light. Our recipe is to have clear tastes, not succumbing to fashion or gastronomic clichés. It is one of the most popular places on the island. The tastes here are dense and strong and we just highlight them with a twist. I am not interested in following the rules of absolute service, but I prefer to see these rules going through the prism of a Sunday family lunch. This is the only thing I teach to my coworkers. This can happen only if we really believe in hospitality and behave as we do with our families. As my mentor Christos Krimeas used to tell me, on one hand we have a public on holidays on a magic island which offers magnificent moments and on the other hand there is us who, in our turn, must make them feel comfortable. I think that everything is a matter of psychology. What makes a visitor feel this marvelous intimacy, in your opinion? It was a calm winter and an opportunity for rest, for organizing things and for introspection. This year I decided to stay here with my family, all the year round. We are Parians, my sister and collaborator, Despina Karamitsou, and I, on our mother’s side. In your place we can see vividly your love for the island. The products from the sea and the region’s gardens have created a simple and balanced menu which treads gently on tradition and takes off with a twist. A simple, modern and very successful restaurant which has gained a permanent place among the island’s top five. The fishing house at Santa Maria where fishermen kept their nets has become…Siparos. Interview : Maro Voulgari | Photo: Nikos Zappas I serve a decent and sincere cuisine which respects the limits of the place and its rules ![]()
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