Restaurant Forty One 41, Perivolos, Santorini

Posted: May 21, 2017 in greece, Greek, santorini
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Restaurant 41 (Ag.Georgios Perivolos Thíra, Kikladhes, Greece 84701, Phone 30 2286 082710) is on the beach of perivolos, a beach that is very popular, its sand is not your  typical golden soft sand (the sand is black). It is built in what used to be a tomato paste factory, with a decor that looks casual and contemporary by the standards of nearby restaurants. 

I came here following a confusion (??) or perhaps …not (??): a local, who spoke good English and seemed to have understood my request for some great traditional Greek oven baked chicken/lemon did recommend R41. He told me that I could find that dish at R41. As I was going to discover it while eating at R41, they do not cook such dish…

Bread was served with some fine yogurt/paprika, olive oil/balsamic vinegar of first-rate quality, and a tomato paste mix (it was an old factory of tomato) that was of fine quality, for sure, but It is hard for me to be excited about tomato paste, however fine its  quality…

Tomato balls, yoghurt mousse & peppers coulis – tomato donuts , freshly fried, tasting great. Since the interior is not firm, it absorbs a bit more oil than a fried food with firmer interior, obviously, but that is how the fried tomato ball is designed and not a fault. Very good (enticing taste) 8/10

Lamb souvlaki, pita bread, cherry tomatoes, yogurt mousse, taboule (which is essentially crushed wheat) – freshly grilled quality lamb, the pita bread fine. I could do without what they call “taboule”.

Fava beans was a close second to the one I had at Argos, with perfected smooth texture. It came with a poached egg that they want you to mix with the fava purée. why not? It makes sense to combine both, but try the fava purée on its own, before mixing it with the egg. 8/10

Rivani- sponge cake soaked in sugar syrup (akin to a creme brûlée, but made with a base of sponge cake. Good semi-firm texture of the sponge cake. The caramel well done. Good 7/10

Overall food rating: N/A

Bottom line: The Chef at Restaurant 41 can cook, there is no doubt about that. My problem with R41 is that some items like the taboule is not the tabouleh that most people know. Apparently what they call “couscous ” is not “couscous” in its popular form, neither. Someone who never tried tabouleh or couscous will find this fun, perhaps, but It is not fun at all in my books, therefore it is impossible for me to rate this restaurant. I have no clue why such a capable Chef (average cooks do not deliver tomato balls and Fava beans purée of this quality) adds such unecessary touches to his cooking. I did not appreciate to be misled by that local who did recommend this place to me (Obviously, he was more interested to get this restaurant known rather than taking my request for some classic Greek food seriously),  but R41 is not a bad restaurant –  just remember that if you have some specific expectation about the food you want to order, I strongly suggest  you talk to them about it.

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  1. […] In Santorini, I ate at Argo  as well as Ouzeri, two of their best restaurants in the capital city of Fira. Argo  has a Chef whose cooking was almost as amazing as watching the nearby caldera view. Ouzeri was on par as far as food is concerned. I also tried Restaurant 41 on the beach of Perivolos, reviewed here. […]