Advantages: Beach Side Dining on Fresh Well Cooked Dishes. Disadvantages: Had to come home.
We have just returned from two very hot weeks in Thassos, we decided to go in June rather than May as Thassos is the most northernly of the Greek islands.
When we are away we usually try and go to a different Taverna for about the first 8 nights and then revisit our favourites for the remaining nights.
The first night we went to TWINS taverna in the town, which I will review later. Most of our following nights were spent at the SYRTAKI which alone speaks for itself.
At the East end of Thassos Town is the Old Port area, we feel this is the the better area to go in the evenings and in fact during the day.
Our first visit to Syrtaki was on our 2nd day, we had decided to go down and see what the Town Beach was like.
After passing around the Old Port you turn the corner to the Beach. Here you will find a run of about 8 ...
Advantages: Really tasty, well-presented grub Disadvantages: Can easily spend more than you planned
Although Taverna Basca Irati has a formal sit-down restaurant, I can?t comment on the menu. Instead we stood at the bar and did what the local do ? we chose from the mouth watering selection of pintxos. What are pintxos? Quite simply they are the northern Spanish equivalent of tapas, small dishes of tasty morsels to accompany drinks. They are really a Basque thing from that area in the Spanish Pyrenees but they are widely eaten in Catalonia too. They differ from tapas in that each one is presented a top a piece of (sometimes toasted) bread and a toothpick (in Catalan a "pintxo", pronounced "pincho") is stuck in to hold the topping on the bread. What toppings are there? Everything from tortilla to eel but an emphasis on pork and fish.
I was a bit doubtful about Taverna Basca Irati at first because it all looked a bit new and I thought ...
Advantages: None that I can think of. Disadvantages: Large Menu & too many "IS EVERYTHING OK"
Sabastian's Taverna.
This taverna is located at the Top Of the street in Agios Gordios about 50 yards down from the Bus Stop.
It is set on a large terrace that looks down the street towards the Sea but no Sea View.
We only ate there once, please take this into account, but we also met more people who said the same rather than those who had gone back.
The first thing that struck me was that you were not automatically supplied with bread, very un-greek.
You could order "Bread & Butter" or Garlic Bread.
Our meal.
Starters:-
Galic mushrooms, which my wife was pleased with.
I had the Little Banana Peppers stuffed with spicy feta, very good, but felt the two requests "Is everthing OK" during the starters a little over the top.
Mains:-
The lady had SORIFTO, Corfu Speciality, Beef with a wine and garlic sauce ...
Due in no small part to the fact that Mom is in the kitchen here, this is as close as you come in Kos to authentic Greek home cooking. Facing the sea and ensconced in its own vineyard, Ampeli is delightful even before you taste the food. The interior is unusually tasteful, with high-beamed ceilings, and the outside setting is even better. The dolmades are the best we've had in Greece. Other excellent specialties are pliogouri (gruel), giouvetsi (casserole), and revithokefteves (meatballs). Even the fried potatoes set a new standard. The house retsina is unusually sweet, almost like a sherry. The house white wine, made from the grapes before your eyes, is dry and light and quite pleasing -- the red, however, is less memorable. If you're here on Saturday or midday on Sunday, the Easter-style goat, baked overnight in a low oven, is not to be missed.
