Posts Tagged ‘best restaurants of santorini’

Argo (Thera 847 00, Greece Phone +30 2286 022594  )  seems to have impressed its share of patrons as the place was fully booked on an evening that was very quiet for most of its local competitors. Even the other local top gun, To Ouzeri, looked empty in comparison. But reserve your table weeks in advance…if you want to eat in company of the stunning view of the caldera (not all tables have a caldera view). 

I ordered some of their “recommended” dishes:

Patatina – Argo cooks superb classic Greek food, but their patatina is some sort of “cosmopolitan” invention of their own. In this instance , they reduced fried potato of superb quality into the delicate shape of vermicelli (inspired by the Chinese potato bird nest??)  and topped the whole thing with some scramble eggs. It is not the invention of the decade, but it was well executed 8/10

Fava bean purée had superlative flavour and texture. And this is coming from someone who has fava beans as one of the Main ingredients of his country. Fava beans has a unique taste, though, here in Santorini, because of its volcanic soil. 10/10

White egg plant is one of the main ingredients of Santorini. It was simply baked but revealed some serious sourcing. The cooking was as flawless: seasoning and timing that showcased superb know-how / technique. Excellent 9/10

Giaprakia – Greek stuffed cabbage rolls (ground meat, rice, mint) served with fries and yoghurt sauce. The presentation is elegant, the genuine traditional flavours vibrant. Quality ingredients are used. A benchmark yiaprakia. 10/10

An assortment of fresh seafood (mussels, shrimps) was timely cooked in a delicious tomato sauce. As I explained elsewhere, I tend to perceive Chefs who cook seafood with great care (the case, here) as capable of cooking everything else (vegetables, meats)  with brio, and this entire meal was an example of just that. 8/10

Overall food rating (categ: Mediterranean/ Greek): 9/10

Service: 10/10

Bottom line: Argo could cook some of the best Mediterranean food of any major food city in the world. Even the service, at Argo, was of prime mention (my main waitress, Angelica, would not be out of place in a Michelin star restaurant). Both Argo and the Old tavern of Psaras were the highlights of my foodie adventures in Greece. Next time I will be in Greece, I will happily eat again at those two restaurants and will make a detour by  Thessaloniki, the capital of Greek Macedonia, as well as visiting the Peloponnese as many Greeks I know have raved about the dazzling food in both locations.