Seahorse in Porto Heli

The Hippocampus restaurant is a new restaurant located in the center Porto Heli, 50 meters from the sea overlooking the bay of the same name and 100 meters from Papadia fish tavern.

It is a creation of the new chef George Korolis who returned to his hometown after 18 years of wandering in kitchens of Greece and Europe, where he worked in important hotels and restaurants. He set up an aesthetically pleasing restaurant in Porto Heli. A bright room, with traditional Greek decorative elements with colors, the gray of the floor cement, white and turquoise creating a cool, relaxed feeling while the sidewalk on the sidewalk is located a few meters from the sea.

The kitchen at Ippokampos restaurant is a skillful mix of Greek traditional and Mediterranean - creative cuisine, based on local fresh fish and seafood. At the same time, due to his love for Japanese cuisine and the excellent quality fresh fish of the area, the restaurant menu includes sushi and dishes with fresh bluefin tuna, fresh mussels with Ponzu sauce and suggestions such as barley with red shrimp flavored with saffron and xynomyzythra, taglio with sea urchin eggs and basil pesto and sea bass flavored with ouzo and fennel, offering a high quality gastronomic journey to the Mediterranean - and not only - flavors.

Chef George Korolis' concern about creative expression of Greek cuisine leads him to really great proposals. I recently admired them goggles - a fresh local pasta - cooked with octopus and small cuttlefish in red sauce (onion-tomato-agiorgitiko and the relevant spices). A poem. Like a poem was the peskandritsa cooked with the wine "the tear of the pine" - passed through a barrel with a discreet note of resin - french fries and raw salt.