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Kavouropetra taverna

On the coastal road uniting Aegina with Souvala, right where the ship building plant is located, in front of a small gulf protected from the winds where a few fishing wooden boats have found a safe refuge, lies Kavouropetra taverna.

It’s been a few years now that continuing a long family tradition, Panagiotis Bessis, a young chef, graduate of a school of culinary arts, is putting his own stamp on the taverna. The father of Panagiotis, Vassilis Bessis and his wife Eleni opened the taverna thirty years ago.

As Vassilis Bessis says:

“In the 60s, back when we were kids, there was nothing here. A few steps away from we are today, there was a hut, a kind of a seafront traditional café (kafeneio) where our mothers would have their coffee as we enjoyed ourselves having fun in the sea. During weekends, family fêtes with music, singing and dancing used to be thrown here; we were kids and these moments made quite an impression on us; other times we would simply watch marvelled these good times while other times, we would participate in the merrymaking. Unique, unforgettable memories!

Years went by and I sailed on ships. Even though I travelled the world, I always had Aegina on my mind and, above all, my favourite place, the place where I made my summer childhood friends, the place that has given me all those memories. At some point, I realized that I could not go on living like that. I quit my job and I rented a semi-dilapidated structure on Kavouropetra seafront, a few meters away from the small kafeneio, closed by then.

The area was named Kavouropetra (a compound word; kavouri stands for crab and petra for stone in Greek), since by throwing stones on the rocks that protected the gulf against obstinate winds, thousands of crabs would start running away”.

Thus, since 1982, thanks to their hard work and their unrivalled expertise in fried dishes, the Bessi family have managed to set up a joint greatly cherished by locals.

A closed dining room with a fire-place was created in the years that followed to accommodate clients on those cold winter days. Kavouropetra undoubtedly aces it all thanks to its fried dishes and its unrivalled fried katsoules (a flat reddish fish – this local specie that tastes lake sole is the pride of the locals), and its perfectly grilled fishes, squids and octopus. However, Panagiotis has brought a new breath of fresh air to the restaurant. Couscous with crayfish, marinated salmon, marinated anchovy, sardines exquisitely stuffed and numerous other most interesting proposals will definitively make an impression on you!

  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide
  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide
  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide
  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide
  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide
  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide
  • Ταβέρνα Καβουρόπετρα - Αίγινα - Greek Gastronomy Guide

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