Avithos Preview

The restaurant Avithos Preview and at a distance of 400 meters Sarris Winery are two creations for which o Panos Sarris he must be very proud.

A tasteful tavern and an elegant winery with quality wines on the coastal area of ​​Svoronata, is what the place needs to host a quality tourism.

Their creator, Panos Sarris from Kefalonia, after studying accounting and working in restaurants in Athens, in 2001, decides to return permanently to the island, where "Preview" begins, a cafe-bar with a pool in Lassi.

The 2004 Preview is transferred to the beach of Avithos which still operates as an Avithos Preview restaurant.

The 2011 Panos produces "Panochori", an extra virgin olive oil of Kefalonia, which was awarded in the international competition "Athena" (2016) and in the "500 top olive oils in the world" by "Flos Olei" (2018).

The 2012 bottles the wine of "Sarris, Robola Kefalonia", where in the world competition "Decanter" in London he won a silver medal (2013).

Finally 2017 inaugurates the Sarris Winery at 400m. from his restaurant.

The beach of Avithos is one of the sweetest, a short distance from Argostoli, with a beautiful sandy beach and crystal clear waters. The Avithos Preview operates during the summer season and has a pergola-protected wooden platform in dense vegetation, with a panoramic view of the sandy beach.

At first glance, one realizes despite the simplicity and purity of style - where white dominates -, the aesthetics of the creator. Beautiful menu menus, separate dishes, elegant wine labels.

From the delicacies we singled out the section Kefalonian cuisine, starring Panos' mother, Mrs. Angeliki which with the help of a stable group of collaborators, paints with her cooking.

We tried and admired their dishes:

• saganaki made from Kefalonia oil cheese, crispy on the outside with a very tender, spicy and delicious content,
• strapatsada,
• baked eggplants
• day greens,
• variety of fresh salads (beets with cottage cheese Domokou and pistachios Aegina, village salad with pretzels, fish salad, salad with tuna)
• meatballs braised with mashed potatoes,
• handmade Kefalonian meat pie with three types of meat,
• Baked lamb with white wine,
• cod aliada,
• Minjivia - thick spaghetti with homemade tomato sauce,
• beef stew,
• shrimp spaghetti,
• grilled fish (sardines, sea bream, sea bass, tuna, swordfish) and lobsters,
• and finally squid, atherina, anchovies, gossip and red mullet in the pan.

All delicacies are accompanied by wines of Panos, who is adored by his mother, Mrs. Angeliki, and who does not miss the opportunity to speak in the best words about her son's efforts. And of course he is not wrong!