Saturday 11 August 2018

Waterside Eating

                Poros Dining
                                       
                 In the Saronic Gulf , just out of Athens you'll discover the cosmopolitan island of Aegina, one hour away by hydrofoil, the tiny island of Agystri, a typical greek island in a nutshell, the spa of Methana smelling slightly sulpherous under the volcano and the Island of Poros, jewel of the Aegean.

           Our favourite dining places in Poros, where else,  are right on the water.   This is Sotiri's Taverna where we bring all our visitors for the obligatory sunset and real greek cuisine


We arrive early as the sun is setting along with the tourists.  By 10 the tourists have left and the serious Greek eaters begin to drift in.  

Kids run around the tables. Dogs are attached at one end to table legs or owners hands.  The inevitable taverna cat prowls the floor boards seeking discards and handouts.  


Food for foreigners.  Red wine and rosemary 'jus' makes its debut this season




Bouillabaisse
Greek fish soup?  No.  My traditional person was eager to sample this, one of his favourite meals.  Unfortunately there wasn't much traditional about the bouillabaisse, neither French nor Greek I imagine.   

Greek fish soup is, traditionally, served with a plate of carrots, potatoes and zucchinis which have been boiled in the 'jus' and a chunky piece of the fish as well with lots of lemon juice and olive oil.  Some of the vegetables had been pureed into the soup to make it thicker and there were no vegetables or fish served on a side plate with that essential lemon and oil dressing.  Nothing.  Just the plate of soup.  A complaint was put into top management of course and as we are the best of customers we were not charged but they lost a star and a 'K star', far superior to that Michellan medal




We should know better than try the 'specials board' but once again it was seafood at a reasonable price.  Of course we knew from the beginning the sword fish would be frozen, the dorado from the fish farm and the prawns very small and fried.


Here is the seafood platter.  Huge.  More than enough for two people.  It was good.  The slice of swordfish was juicy and with lots of salt, oil and lemon.  The dorado was delicious, though I hope it did not come from our fish farm underneath the sewage plant.  The shrimps were well fried and crispy.  There was a generous portion of kalamari (squid) as well, half a dozen steamed mussels with the necessary olive oil and lemon juice, some small fried fish which we ate whole, heads, bones and all, some marinated anchovy and steamed vegetables. 

A greek salad was superfluous but visitors would no doubt enjoy it.  The wine was cold and we didn't get charged for an extra half kilo 

Peace reigned 


One of three taverna cats.  Waiting their due. 







15 comments:

  1. The food looks so good. As usual I wish to be born on a Greek island in the next life.

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    1. The food is good at this taverna. Good cook and fresh...usually

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  2. "the obligatory sunset and real greek cuisine" Oh yes, that sunset must be amazing. And then, the twinkling lights of around the coast... :-)))

    A lovely, lovely evening...

    You haven't been posting for a bit. Hope all is well....

    That certainly looks like a large plate of food!!!

    "The dorado was delicious, though I hope it did not come from our fish farm underneath the sewage plant." Eeeekkkkk! We don't buy any farmed fish. Whether or not, it is near a sewage plant.

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    1. We've had a visitor and it is really really hot these last few days. I've been reading blogs but not commenting or writing. It's blowing today and a little cooler thank goodness

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  3. That's just how I envisage a seaside taverna, other than the soup. For me it would have to be retsina too. That fish looks divine!

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    1. They probably do have a bottle of retsina somewhere if you ask nicely, otherwise you might see one of the waiters get on his bike and make a dash for the supermarket! Some places do have retsina on the menu but not often now.

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  4. mm the seafood looks delish - I'd try it too. And by the sound of it your greek fish soup sounds just as good.

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    1. I like that sort of greek soup. Not worried about the vegetables but some only eat it the traditional way I'm afraid.

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  5. I'm dithering, your platter looks wonderful, but then I haven't had Monk fish for ages. Fabulous setting. I hope 'K' doesn't score your meals with stars!

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    1. I must look Monk fish in my book of fish translations. Sauteed in wine and veg 'jus' and 12.00 euros a plate. It had better be damn good at that price

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    2. It was my mother's favourite, when it was available, so I would eat it in memory of her. (My own choice would be the platter.)

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  6. I like it that you said the Greek salad was superfluous. My way of eating would be the fish and no salad, the heads and all ones, and some bread. Would do me.

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    1. We certainly didn't need a salad with all the variety on that plate. There's always bread on the table and they toast theirs and add olive oil and oregano.
      The kalamari and fried shrimp were the best. The latter went down like chips, but so did the small fish heads and all.

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  7. MmMMMMM good! Funny, the cat looks much like the long legged cats we see hanging out at places in the Caribbean, too! -Jenn

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    1. The cats look really long and lean at this time of the year. In winter they are balls of fluff

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