Blue sea

Ο Katelios is a small fishing village on its south side Of Kefalonia, 32 km from Argostoli. Before 1990 in the village there were only fishermen but gradually it became very popular, initially by the inhabitants of Argostoli who chose Katelios for its taverns and fish appetizers. Then with the development of tourism, Katelios became one serene destination where guests can relax in the beach taverns and enjoy the sandy beach, clear sea and delicious seafood. One of these taverns is Blue sea which in the days is considered one of the best in Kefalonia.

Its creators are two young and modest lads born in Katelios, the Dionysis Patelios and Stavros Manentis, beloved first cousins ​​who studied cooking and after graduating from the famous school Le Monde, decided to stay in their place managing to build in their village a gastronomic fort that combines traditional flavors with modern gourmet.

Talented both put their stamp on their Blue Sea dishes presented in one particularly tasteful and rich menu.

Kakavia was apotheotic and their dishes are very balanced, such as filleted sardines, squid, octopus, mussels, salads, while their fish smelled of sea, well cooked and juicy, all juices.

«Katelios means lower olive tree, that is, it was an olive grove by the sea. In 1953 with the earthquakes the upper village was destroyed and many inhabitants lived on the shore. Our grandfather Dionysis Patelios sailed on the ships and after making a candy bar he built a restaurant, the oldest in the village. His name "Cafe-restaurant-grill-fish tavern Cote d'Azur".

Since 1970 Our grandmother Mrs. Doxa created the first recipes based on the fresh fish that our grandfather Mr. Dionysis brought to the port of the village with his boat. Until 1978, when electricity came, lighting was done with acetylene lamps, and cooking was done with gas bottles, while rare visitors came from a dirt road that reached the village.

In the 1980s the development took place and foreigners, mainly Italians, discovered our village. In 1984, our grandparents almost died together and our parents took over the shop. In the 1990s, Katelios developed due to the Plain, where many hotel units were built, as a tourist destination. We in turn want to put our little stone».

Dionysis Patelios from a young age with his father went fishing, now 35 years old, in winter he fishes professionally alone, in summer he fishes for the needs of his shop and at the same time he cooks in the Blue Sea the evolution of the C Κυte d'Azur of his grandfather. His creative talent is combined with his social interest and it is no coincidence that he was elected president of the community of Katelios, while his dreams for the upgrading of the village and the simultaneous preservation of its traditional identity are many and ambitious.

When there are such examples of young professionals, the hope is born that Greek gastronomy can evolve, but especially our place. Dionysis and Stavros, from my heart, good luck to you.