Aristophanes

At the beginning Ponte Bridge in Argostoli, inside the workers and fishermen, from the time when it was crossed by carts with animals, until the end of the 20th century, a cafe has the privilege to be the shop that has a direct and unobstructed view of Ponte and overlooking the sea turtles who prefer it. And as long as one thinks that until 2010 this bridge was passable by cars and trucks, and that a lot of protests were raised so that it would not turn into a sidewalk, it is enough to realize how backward our places are.

The point is that today Argostoli has its protagonist, the beautifully restored stone-built Ponte, as a bridge, and right on the edge, the old cafe of 1932, became the protagonist in turn of gastronomy, the “Aristophanes", The most popular fish tavern in Argostoli. Parallel lives.

The start of the cafe was made by him Aristophanes Montesanto in 1932 under the name "Zephyrus".

After 1942, his two children, Gerasimos and Spyridonas, took over and after years, in the 90's, they handed it over to their children, after first building a modern room in the place of the humble cafe that had been damaged by the devastating earthquakes. of 1958.

So today, two beloved first cousins, Aristophanes Montesando both, one with a nickname "ser"And the other"chef", Turned the sophisticated cafe into a modern tavern, named after their grandfather" Aristophanes "which is famous for its cuisine.

The paradise of fish eaters "Aristophanes" has a menu rich in fish appetizers.

We singled out:

the mixed green salad with seafood such as shrimp, octopus and roe,

peeled shrimp with two wonderful ointments (tarama and herring),

roasted octopus tentacles,

cod cooked sofigado (with red pepper sauce and potatoes),

fried atherines, roasted sardines, brood squid,

grilled shrimp with a devastating smell of the sea as if they had just come out of the water.

The next day of dinner, early in the morning, at 7 o'clock, I was in the kitchen of "Aristophanes" to learn more about the wonderful dishes we tried. While we were talking, Fanis - the "chef" - and Efi, his assistant, cleaned squid, shrimp and potatoes - something beautiful from Kefalonia - so as not to lose weight.

«All our products are fresh and pelagic. We have exclusive daily collaborations with local fishermen, but also Kyllini and Preveza. The roe comes from Messolonghi, while many of our vegetables are from here. This is the recipe for our success, good raw materials and customer respect, from service to reasonable price».

Fanis the "chef" due to modesty did not want to refer to his art as a cook, but this is understood by anyone who tries the food of the store.

Outside on the terrace, his son - fourth generation Montesando - serves coffee every day to a dozen retirees, who do not want to lose their coffee habit, in the place they have learned for years, and the Fanides do not spoil their forehead. And retirees are grateful.