The eastern Aegean island of Samos, birthplace of the mathematician Pythagoras, the fabled Aesop and philosopher Epicurus, is known for its charming villages with their timeless feel, magnificent beaches, friendly locals, lush greenery and a rich archaeological history. Another characteristic of the island that in the know locals and loyal visitors alike love it for, however, is its outstanding cuisine, which continues to blossom in new directions.
Samos’ classic gastronomy is very much based on home-reared goat, rooster, fish and seafood, as well as delectable appetizers made using fresh herbs, vegetables and cheeses, such as stuffed courgette flowers and stewed onions, which are regularly prepared by local cooks.
Meanwhile, in recent years, new generation chefs on the island have started pushing culinary boundaries to a more modern direction by introducing novel culinary styles and philosophies, but like their predecessors, always basing their cooking on fresh, local and seasonal ingredients.
With great appetite, we set off on an adventure of the taste buds, picking out the best restaurants and tavernas of the island. During our taste-ploration we were fortunate enough to meet directly with local chefs who let us watch them conjure their magic and let us in on their secrets.
Aphrodite Garden Restaurant for stuffed goat meat
The Aphrodite Garden Restaurant is one of Samos’ top gastronomic attractions. Here, chef Evaggelos Bilibas creates dishes that are highly nutritious and flavor-packed, using authentic local goods and ingredients. The restaurant, located in the centre of Pythagoreio town, has an elegant and cosy garden space with orange and lemon trees and colourful bougainvillea plants.
Try the stuffed goat, which is oven-baked on vine leaves and vines that infuse the juicy meat with their unique aromas. This is one of the island’s most renowned traditional recipes and a must-try. The restaurant also serves delicious appetisers, like crispy Samos-style revithokeftedes (chickpea fritters), made with plenty of fragrant mint and onion and served with a refreshing minted yoghurt dip. The dolmadakia (stuffed grape leaves) served here have a singular taste, chiefly owed to the fresh herbs and a splash of ouzo that are added to the rice mix.
The menu includes classic dishes as well as more particular recipes created by the restaurant’s award-winning chef. In addition, the wine list is extensive.
Info: Aphrodite Garden Restaurant, Pythagoreio, Samos, tel. +30 2273061672
Traditional flavours at Alisavo
Alisavo is a small family-run taverna in Prosfygika, the old refugee district of Samos’ main town Vathy. It serves up rich traditional tastes inspired by old fashioned recipes, the kinds that family Sunday lunches were based on in the old times. The taverna’s menu is inspired both by Samos’ culinary customs and recipes from Asia Minor, which lies directly across the island.
Zoi Tzereta works diligently in the kitchen to create wonderful traditional dishes, recipes passed on by her mother Elisavo (an affectionate local derivative for Elisavet, or Elizabeth), who first opened the taverna.
Rooster in wine sauce with thick macaroni and Samos goat’s milk cheese; Smyrni-style soutzoukakia (spicy oblong meatballs) with rice; tomato fritters; eggplants filled with cheese and elongated Samos onions stuffed with rice and prepared with spices, are just some of the dishes served at Alisavo. For dessert, the taverna serves tiganites (crispy fried dough) with honey.
The environment is lovely and cosy throughout the year, whether you prefer to sit outside in a garden space that’s decorated with colourful aromatic flowers, or indoors during the chillier winter months.
Info: Alisavo, 17 Smyrnis, Prosfygika, Vathy, Samos, tel. +30 2273300814
Gastronomic pleasures at Orizontas
Chef Vassilis Skorfountas and his two associates, Katerina Hristou and Aggelos Skorfountas, create unique dishes, harmoniously fusing traditional style with gourmet concepts at Orizontas, a funky award-winning restaurant.
From the menu, which seamlessly caters to all tastes, we singled out the goat giouvetsi (stew) that is made with local goat that’s smothered with a tomato sauce and graviera cheese cream. Also definitely worth trying is the rooster with sautéed spinach that is garnished with peaches and forest-fruit paste. The salad we chose was made with cherry tomatoes, capers, goat’s cheese, thyme, and carob rusks.
This restaurant is in Platanos, one of Samos’ mountain villages, at an altitude of 530m (1739ft). Besides the unique food to be feasted on at Orizontas, it’s also worth visiting Platanos to enjoy the fantastic panoramic views and the stunning sunset that literally appears between two seas – Ikaria and Fournoi islands to the left, and the Asia Minos coastline to the right.
The restaurants’ wine cellar includes a wide range of local wines as well as labels from around the country and some great imported selections. The wine menu is regularly updated.
Info: Orizontas, Platanos, Samos, tel. + 30 2273039457
Pythagoreio’s Tigani
Chef Makis Vakras uses local meat and other ingredients from home to concoct modern Samiot dishes. He blends contemporary ideas with traditional practices to create an exceptional dining experience at To Tigani Tis Plateias, a taverna by Pythagoreio’s picturesque Eirini Square in front of the old town hall.
The menu includes beef cheeks that are casserole-braised with Fokiano wine from Samos and then roasted in the oven. They are served with quinoa salad and carrot puree. Another first-rate choice is the lamb dish, baked in lemon sauce and white moschato wine from Samos.
Standout appetisers include eggplant with fresh tomato sauce, an Anatolian-style dish that is fried and then baked in the oven. Also special is the Laganaki (sesame-topped flatbread) dipped in a sauce and sprinkled with chopped onion, which is melt in your mouth delicious.
The taverna sets its tables in the paved and picturesque Eirini Square, in front of the old Pythagoreio town hall, where a bust of the ancient philosopher and mathematician Pythagoras looks on. This is one of the town’s most elegant spots.
Info: To Tigani Tis Plateias, Eirinis Square, Pythagoreio, Samos, tel. +30 2273104500
Triantafyllos: Fish taverna 6 km from the sea
Triantafyllos Giannakopoulos, from Serres in northeastern Greece, who settled in Samos by chance 25 years ago, has established one of the island’s most renowned fish tavernas. His place in Palaiokastro’s square is a leading attraction for fresh fish and seafood lovers, who like to pair his cooking with local ouzo or wine.
The menu offers an extensive range of fresh and perfectly prepared fish and seafood dishes. We chose the small fish with onion, a favourite local dish that’s integral to Samos’ traditional cuisine. Assorted small fish, prawns and onion are fried together and served with homemade white taramosalata (fish roe dip). As a salad, we went for the Klossaki, a vegetable-and-seafood mix that tasted divine.
Despite this fish taverna’s fair distance from the nearest coastline (6 km), diners who appreciate quality fish head up to Palaiokastro without giving it a second thought, to savour the succulent fish meals in a lovely setting in the quaint village square.
Info: Triantafyllos, Palaiokastro (small square), tel. +30 2273027860
Dishes in all these restaurants were accompanied by the island’s renowned wines of UWS Samos, one of Greece’s oldest cooperatives and also one of the country’s ten biggest wineries. Winners of many awards, the member wineries create wines that possess intense character, satisfying even the most demanding of aficionados with their singular aromas and flavours.
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