Agnantio

Above the airport, one kilometer from the city Skiathos on the way to the monastery of Vangelistra, 25 years ago the Mrs. Roula set her up Agnantio tavern and everyone went to enjoy her cooking, the lamb in the hull, the octopus stew and the Skopelos pies and to admire the panoramic view of the city and the airport.

The years passed and the new generation of the Giannitsi family, Kostas and Giannis, took over in 2007 and renewed the position of the tavern, the menu and the space.

In fact, in 2021 a very successful renovation took place and the tavern was transformed into an ultra-elegant but casual restaurant, with the aesthetics of sixties, white lacquered tables and comfortable wicker seats.

Fortunately, they did not deviate from the logic of Greek cuisine, but refreshed the presentations of classic dishes (such as moussaka) and created some more special and attractive proposals.

We singled out the classic cabbage stuffing, the saganaki shrimp, the saganaki feta with jam, the goat with potatoes, the cuttlefish with spinach, the Skiathos cheese pie. The service is excellent full of smiles and courtesy. However, the traditional coconut is preserved as a dessert Skiathos baklava with ice cream!

Ο Costas Giannitsis told us the story of the store:

«Agnantio opened in the summer of '95 and it was the idea of ​​my father, who had previously worked in the restaurant as a tavern owner and waiter. She knew the job and the customer circles well, while at the same time my mother was a very good cook! They opened with only 10 tables and a lot of people!

It has always been difficult to find a table, and from the shop there have been parades of kings, politicians, celebrities, incredibly many! Our base has always been Greek cuisine!»

Above the airport, a large and well-built terrace in white, hangs from the sky overlooking the city of Skiathos and the sea.

Greek cuisine, impeccable environment and care of the Giannitsi family in the tavern Agnantio.