When a taverna, Perasma, has 165 reviews on Trip Advisor with 89% rating it 5.0 (excellent), 9% very good, 1% average, and only 1%, the sourpuss of the group, votes it terrible, you understand that your friend Kotis must be right when he says, ‘I’ll take you to the best home cooking on the island.’ And here the home-cooked food is not confined to the exceptional dishes made now by Mrs. Doukissa Drosou, but has been true for a long time.
Seventy-five acres of private agricultural property with vegetable gardens and olives and about the same amount of rented land is enough to feed not only the taverna but many others as well. Perasma is a special little eatery, an oasis in the built-up island, 15 km from Kos Town, along the main road to the airport.
Perasma taverna opened in 1993, on land that had been acquired slowly by the Drosou family (grandparents of the present owners), when as uprooted refugees from Asia Minor in 1922, they were welcomed on the island and eventually prospered. Today, Kyr Michalis, their son, is busy with the agricultural side, his own son Stelios with the production of bottled olive oil and Kyra Doukissa, his wife, with the taverna. Stelios is passionate about oil and oil tasting. His extra virgin oils, beautifully packaged, are promoted by his company under the name Lesperides (a forgotten word referring to farmers) in Greece and abroad and are naturally served at Perasma taverna.
The taverna’s food covers a very wide range of Greek cuisine including salads, vegetable stews, stuffed veg, casseroles as well as fish and meat dishes. You’ll also find tiny dolmadakia like those from Kasos, stuffed only with rice, and saganaki, fried ‘posias’ cheese (aged in red wine), drizzled with local honey. Other treats run the gamut from pork shanks to cockerel in wine. The taverna is one of the few on the island that is open year round and this alone gives it an added value. When in winter business is slow, you’ll have the chance to hear Kyra Doukissa tell her stories about life in the good old days and traditional feasts.
Perasma is an exemplary taverna.