Nea Lampsakos is known for its gastronomic delights that smell of iodine and crisp sea air, for its unpretentious people and its cordial atmosphere. The village’s ouzeri (taverns serving ouzo) have been writing their own history for more than 50 years. Nea Lampsakos is a place brought to life by refugees who found a new home here after the Asia Minor Catastrophe.
The ouzo taverns in the area specialise in delicious and fresh seafood. Take notes: clams, oysters, barnacles, limpets, mussels, quahogs, littlenecks, shrimps, crabs, lobsters and slipper lobsters. All cephalopods – octopus, squid, and cuttlefish – have a place on the menu.
Of course, fresh fish could not be missing from the menu. In the past, small fish was at the top of the list: sardines, anchovies, smelt and mullets – you’ll be lucky if you get to try the delicious Euboea mullet caught in the bay of Karystos and the channel of Oreoi. Nowadays, almost all taverns serve freshly caught big fish, as well as prawn and lobster pasta.
Some die-hards, of course, insist on raw shellfish, prawns and crayfish, maybe even some saganaki (fried cheese), to enjoy their ouzo or tsipouro. These are tastes, and the taverns in Nea Lampsakos shall satisfy every preference.
How ouzo taverns came to existence
Nea Lampsakos began as a refugee settlement inhabited by the approximately 1500 uprooted inhabitants of Lampsakos in Hellespont after the Asia Minor Catastrophe of 1922.
They stayed for several years in the slums of Halkida until the construction of their new homeland was completed in 1927. It was worth the wait because today’s town has a nice layout with wide streets and an imposing church, that of Agios Tryphon, while (some) picturesque houses with nice courtyards are still preserved.
The residents of Nea Lampsakos had a very difficult time, at least financially, until 1960, when large factories were built in the area and with them economic growth began. Farmers left the fields and came to work as labourers. In their breaks from work they wanted something to eat, something to snack on. Some shacks set up on the beach and served ouzo by the glass along with a few handfuls of oysters or a few small fish. That was the beginning.
Most of these ouzo taverns are located on the beach, where the wonderful views of the sea and the New Bridge of Halkida, as well as the impressive sunsets afford them the appropriate pleasant atmosphere.
The village stretches from Vothrovouni to the boundaries of the Kopana salt pans and Mytikas, lying between plains and the sea. It was there by the sea that the first ouzo taverns, shacks actually, were set up.
The first to open was “To Koutouki tou Perikli” in 1957 (Pericles Makridis) and a little later the “Kapetanios” (by Thanasis Yannalos) and 2-3 more. Then others followed. Slowly they were discovered by the residents of Halkida and became a hangout. Later on, they became popular among Athenians and then all over Greece.
The menu
Here, the fish and shellfish are always fresh. As for the shrimps, crayfish and octopus, if they are frozen – since the sea does not sign a contract about when it will give its goodies – this is indicated on the menu. What’s more, here the masters’ frying and grilling skills the test with flying colours.
In all menus you will find delicious, fresh molluscs and shellfish that have made the village famous. They are offered raw, steamed, grilled or fried. Shrimps and crayfish are grilled or fried or cooked in a rich tomato sauce (saganaki). Octopus is served grilled or boiled with olive oil and oregano. You may also try sun-dried fish (gouna) and, more rarely, grilled saurel – whose taste is similar to mackerel. Squid is served fried or grilled or stuffed (less often).
You will find fresh fish everywhere, small fish, which used to be in great demand, and big fish, as well as lobsters and slipper lobsters. Grilled or fried fish, lobster or shrimp pasta, seafood risotto; demand shapes the menu of each restaurant. All taverns serve grilled bread with oil and oregano – how else can you enjoy all those luscious saganaki dishes?
The taverns
At the end of the beach, “To Koutouki tou Perikli” (+30 22210 74860) is the oldest ouzo tavern in the area. It has been serving ouzo and seafood since 1955 and keeps up the good work until today.
Located in the village originally and now by the sea, the well-known “Kapetanios” (+30 22210 82086) is among the first 4-5 people who opened an ouzo tavern in the area. From 1967 until today he continues to offer seafood plus fish, plus pasta plus seafood risotto. It also boasts a cellar with around 50 different varieties of ouzo and tsipouro.
Another famous ouzo tavern in the area, “Amerikanos” (+30 22210 76776) maintains its post inland, in the square of Agios Tryphon. Staying true to tradition, offering endless deliciously prepared seafood and small fish dishes, the tavern takes its name from the vintage posters in the dining hall featuring the iconic US skyscrapers.
At the beginning of the beach, you will find “Akrogiali – Anemomylos” (+30 22210 87724), named after the windmill at its entrance. Everything you would expect from a good ouzo tavern in Nea Lampsakos. It also has a fireplace.
On the beach there is also “Lamproukos” (+30 22210 73886). Surrounded by trees, it has been running for about 35 years now. It also features a small children’s playground.
There are many fresh fish and seafood restaurants in Nea Lampsakos. One thing is for sure; anyone who comes here will discover their personal favourite gastronomic paradise.
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