Raised, overlooking the harbor in Vlihada, Psaraki restaurant serves some of the best dishes of the island, with a specialty for apparently, fish.
At Psaraki you can find all local fish of the Aegean. From the sardines cooked perfectly and remain succulent as the small tuna fish, that one can find in August for about 40 days, as the herd remains around the island in the wake of the migration to the Atlantic.
Every day the card is enriched with a second card, the daily specials that vary depending on the fish that anglers will catch and seasonality of materials.
This year, one of the dishes is bass sevitse, a sevitse inspired and adapted chef Thanassis Sfougkaris. Plate with fanciful fish retains its elasticity, a trickle of alcohol and citrus aromas.
Also noteworthy is the cooked octopus with capers and olives, as well as the \'fish kebab \"which this year is chopped grouper on qualitative pie, and the famous white of preserved fish roe, a must taste.
Psaraki restaurant started to procure raw materials mainly from the surrounding vegetable gardens, while the card wines focuses on Santorini vineyard and Red Donkey, Santorini beer.
Thanasis in the kitchen and Angeliki prudent, as head of the service guarantee for one of the best meals of our holiday.
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