Memorable Food

Food fit for a wedding feast, or the celebration of 12 years of wedded bliss at the little cafe near the monastery.  

Not our anniversary, our daughter's.

Beer, ouzo and a variety of suitable snacks, some brought in plastic containers, some provided by our friends, Nektaria and Meleti, who run the Monastery cafe.  

                             
A whole fish, scaled and gutted, and cooked in the oven covered in thick slices of tomatoes, sliced onion and capers. 

 No plates provided.  Everyone has a fork and spears a piece to eat from the communal dish in the middle.  Paper napkins are always on the table to wipe away the juices.  This is the greek way of eating.   Anything juicy is mopped up with a piece of bread.

Olive stones are thrown over the wall or into the garden.

     




Mussels with rice, lots of ouzo or raki for flavour and fresh parsely.  This is the perfect meze for ouzo.  




Nektaria's spicy blue cheese dip.  Blue cheese and lurpak butter.  I thought it was cream cheese not butter.  It was very nice but the dish disappeared down the other end of the table.

Lurpak is expensive but it tastes like real butter should. The cheapest Greek butter is from the island of Corfu (Kerkyra) and tastes of the sheep whose milk it was made from.

Greek sushi.  A fresh tuna or a tuna sort-of fish, sliced, marinated in lemon juice with a little olive oil.

This is another good meze for ouzo.