Alati is a demo theme for AstroBaaS. The catch, menu, evenings and journal come from a live CMS. The taverna, the harbour and everyone in it are invented.All demos

Fish from three boats, cooked on the quay.

Every morning Agia Irini, Kyra Maria and Nikolas tie up twenty metres from our kitchen. We buy what they bring, write it on the board, and cook it that night. What's on it is what the sea allowed today.

Book a table See the menu

Summer: The terrace, Tuesday to Sunday from 18:30
Winter: By the stove, Thursday to Sunday
Terrace: 40 seats by the water

Off the boats today

Μπαρμπούνι€48 /kgRed mullet, from Agia IriniFloured and fried whole, lemon on the side
Σκορπίνα€62 /kgScorpion fish, from Agia IriniKakavia, the fishermen's soup
Φαγκρί€58 /kgSea bream, from Kyra MariaOver vine cuttings, ladolemono
Χταπόδι€36 /kgOctopus, from Kyra MariaSun-dried two days, then grilled
Καλαμάρι€32 /kgSquid, from NikolasStuffed with rice, herbs and feta
Μαρίδα€18 /kgPicarel, from NikolasA plate of them, crisp, eaten with your hands
ΡοφόςgoneGrouper, from Kyra MariaPlaki, baked with tomato and onion
Αχινός€90 /kgSea urchin, from Panagiotis, divingRaw, on bread, a drop of lemon

The harbour at dusk: whitewashed houses on the hill, painted boats in the water, tables on the quay under a string of lights

An old faded photograph of four small tables on a quay, a woman in a headscarf carrying a pot

Kyra Maria's four tables

Maria Roussou cooked for her husband's crew in the back of the net store for five years before the harbour master let her put four tables on the quay. The fishermen already called the place to Alati, the salt, for the salt she scraped off the rocks below the chapel to cure the fish.

Her grandchildren run it now. Eleni cooks, Yannis pours, and Kyra Maria still makes every spoon sweet and sits at table one after ten.

Read our story

What people come back for

The menu changes a little with the season and a lot with the weather. These six have been on it longer than most of the staff.

The full menu, with prices

Grilled octopus Χταπόδι στα κάρβουνα
Dried in the sun, charred over coals, oregano and vinegar
€19
Taramosalata Ταραμοσαλάτα
White cod roe whipped with bread and lemon. Not pink.
€7
Kakavia Κακαβιά
Rockfish soup, potatoes, lemon. For two, in the pot
€34
Kid goat in paper Κατσικάκι στο χαρτί
Twelve hours in the wood oven with potatoes and rosemary
€24
Fava Φάβα
Yellow split peas from Santorini, capers, red onion, a lot of olive oil
€8
Loukoumades Λουκουμάδες
Thyme honey, cinnamon, walnuts
€8

Evenings on the terrace

A few nights a month the whole terrace eats one menu together. Seats go to the first requests.

Two painted fishing boats coming into the harbour in the morning

Next: Sunday 15 November at 18:00

The boats come in

Meet Kyra Maria's crew at the quay, choose from the nets, and eat it an hour later. Six courses, all of them from that morning.

€55 a person4 seats left

Ask for seats What happens

What we will not do Δεν κάνουμε

No frozen fish.
If the boats stayed in, the board is short. After two days of it, we close and say so here by two in the afternoon.
No bookings after half past nine.
The last four tables are for whoever walks up. Mostly that is the harbour.
No music from speakers.
Babis plays on a full moon. The rest of the time you get the water and the rigging.
No fish under the legal size.
Not even when a boat offers them cheap. Especially then.
No filleting in the kitchen.
Fish cooks better on the bone. Ask, and we will take it off the bone at your table.

“The menu tells you what we planned. The board tells you what the sea allowed.”

Eleni Roussou, who runs the kitchen