Kappos Thus

In a new place, a few meters from the beach Aegina, at 9 Panagi Irioti Street, the most talented chef of Aegina, Dimitris Kappos. Dimitris was born in Aegina in 1979, studied cooking at the school Le Monde and since then for a decade engaged in Greek creative cuisine.

In 2009 he creates his own space restaurant Kappos Etsi in the area of ​​Kypseli. After four years of experience, he moved to a stone listed building with an inner courtyard and, with the help of his colleague Nectaria Bitrou, turns it into a beautiful hangout of high aesthetics and at the same time intimate atmosphere.

The cool courtyard with the cigar walls outside, the impressive graphs and photos, the warm colors inside, the modern utensils, the art de table, also announce the identity of the kitchen, a composition of traditional and modern, Greek and international.

Typical dishes of Kappos Thus:

• Baked octopus cooked in olive oil and herbs with chickpea puree and aromatic orange-cumin olive oil.
• Grilled squid with oatmeal salad, tomato, parsley and lemon mustard oil.
• "Kappos tsi" pie, crispy pie with feta cream, minced meat, onion and parsley.
• Feta "Fest" breaded with sesame and pistachio with honey and balsamic vinegar.
• Caramelized pancetta with smoked paprika and spicy cabbage salad.
• Chicken fillet marinated with mustard and aromatic herbs.
• Beef steak flavored with thyme and rosemary.

It does not take much to realize that Dimitris's new hangout - the meat-eating paradise - has already become the favorite hangout of locals and holidaymakers looking for a special environment, sought after flavors and reasonable prices.

In winter, Dimitris does not sit idly by. Along with the closed hall of the restaurant that operates daily, it often organizes seminars with thematic gastronomic units inviting well-known chefs from Athens, while at the same time participating in the gastronomy team that within the Pistachio Festival experimenting with its flavor combinations Aeginian fruit.