...
While talking about large, Lithos does do LARGE portions.
Mains that we tried.
Moussaka of course, fantastic, the portion did not really need the chips and salad on the plate.
Sofrito, Beef with a White wine and Garlic sauce (Corfu Speciality) tender and melts in the mouth.
... Read review
Advantages: BEST STAFADO IN THE WHOLE OF GREECE Disadvantages: NOT EATING THERE TONIGHT
...While talking about large, Lithos does do LARGE portions.
Mains that we tried.
Moussaka of course, fantastic, the portion did not really need the chips and salad on the plate.
Sofrito, Beef with a White wine and Garlic sauce (Corfu Speciality) tender and melts in the mouth.
Chicken with a Mustard Suace, again what large chickens they must rear and what flavour.
Chicken Salavaki very well cooked without ... ...(Now I am a BIG eater but was defaeted on the first attempt, was offered a box if I wanted to take the remains home.
Went into training for the second attempt and just made it. No kidding one of these with a Greek Salad would feed most families of 4. Although the rim was thick crust the base was thin so you get lots of toppings for your money (Average Pizza 8 Euros about About £6 at the low exchange rate at the moment).
By the end of this review you the reader will probably have the idea that this was our favourite place to eat.
We started the Holiday, as you do, intending to eat in a different Taverna each night, that works OK until you fall into a place such as LITHOS.
This is a small place on the One Street of Aghios Gordios, sandwiched between two larger places, Argo and Mermaid. It has about 10 Tables in the front, with a further 6 in the rear. A small Bar area and the Kitchens.
The Father Demitri is the skill behind the cooking with his son doing the serving, the fact that the Son is a dead ringer for a Young George Cluney has no bearing on the wife's desire to eat here often.
It has a wonderful relaxed feel, with the son never seemimg rushed, just the right number of tables for one to manage.
Starters we tried.
Yigantes (Large Beans) cooked in a wonderful tomato and herb sauce, I have to admit I am a sucker for Yigantes, so when ever available, and of this superb quality I can choose nothing else. One night we had dawdled over the Sun Set and the last had gone. So chose Bruchetta, this came as two large pieces with superb Feta Tomato and other falvoured topping, very scrumptious. Fried courgettes, done in long strips and no batter, just as we like them. Fried Aubergines again no batter just lovely flavours. Village Sausages, nice and meaty and spicey. These were the starters we enjoyed, there are other choices on the menu, Mushrooms, creamed or Garlic.Feta Baked in the Oven. Dolmardies (Stuffed Vine Leaves) The lady had this one night, you would have thought it was a main course, 8 dolmadies on a bed of rice with the large square plate surrounded with slices of fresh lemon.
While talking about large, Lithos does do LARGE portions.
Mains that we tried.
Moussaka of course, fantastic, the portion did not really need the chips and salad on the plate. Sofrito, Beef with a White wine and Garlic sauce (Corfu Speciality) tender and melts in the mouth. Chicken with a Mustard Suace, again what large chickens they must rear and what flavour. Chicken Salavaki very well cooked without being over done. I tried two Pizza's (Now I am a BIG eater but was defaeted on the first attempt, was offered a box if I wanted to take the remains home. Went into training for the second attempt and just made it. No kidding one of these with a Greek Salad would feed most families of 4. Although the rim was thick crust the base was thin so you get lots of toppings for your money (Average Pizza 8 Euros about About £6 at the low exchange rate at the moment).
I have saved the best until last STAFADO, and I have had this dish all over the Greek Islands and on the mainland, and can say without exception THIS IS THE BEST STAFADO I have had in the whole of Greece. No messing about with extras just a large plate of VERY VERY tender beef with plenty of baby onions in a fantastic sauce. You do not need a knife to eat this, a fork will do the job of cutting the meat, also plenty of bread to sop up that sauce. You will see the picture of my plate at the end, just one bay leaf remains.
We had complimentry items every night. A Baclava very sweet. Apple Pie very refreshing. A caraf of wine, or a Brandy, or just Tea or Coffee if that is what you prefer.
We found their House Wine very good.
Demitri will escape from his kitchen and come and sit and talk with you. I said how wonderful his food was. He replied like any good Chef that is because he buys the best ingreadiants. He says you can buy Danish Feta at 2 euros a kilo , he pays 8 for the best local. All his meat is bought fresh, no frozen. Best ingrediants Best Food, very simple, very good.
He talked us thru some old framed documents on the wall that we had been fasinated with. The first three dated 1870, 1871, 1872 were land purchases his Great great grandfather had made. But his Grandfather had had to sell off all this land, towards the end and after the 2nd World War to be able to feed the family, hard times. Also there were two Life Insurance policies dated 1922, as Demiti says the Family must have been very rich as who took these out in those days.
We go self catering, so do our own breakfast ,except the last day. Where else could we choose but LITHOS. 6 Euros gets you Tea or Coffee, Orange Juice, Toast, Two eggs Three back bacon, Black Pudding, Mushrooms, Beans and Sausages. A lovely ending before we boarded our bus for the Airport.
So Demitri I keep my promise to tell the World about LITHOS.
