Oromedon

Sometimes a good cook is not enough to make the right food, but a lot of other conditions are needed. The same goes for a restaurant, such as e.g. o Oromedon in her Zia Mr. who with 1.632 reviews on TripAdvisor (2018) - has 73% of reviews as excellent and 22% as very good - could not star if he did not meet five key parameters.

The attendance course to the shop and the village is impressively beautiful, as the winding road crosses a verdant slope of olive trees, cypresses, pines and scattered oaks, having as a crown the top of the imposing mountain Dikaios (Oromedon).

The surrounding area always predisposes the visitor. THE view Zia, the highest inhabited point of the island to the sea and opposite Kalymnos and the coasts of Asia Minor, is magnificent and certainly offers some of the most romantic sunsets in the country.

The atmosphere of the store relaxed, with many operations of good taste. A vast pergola covered with dense climbing foliage creates an exquisitely thick shade for lunch, while the escalation of the terrace levels allows everyone to enjoy the scenery.

The service is excellent both in practice and in the rating, where the upper hand is of course everywhere the owner Nikos Papakonstantinou.

Finally we reach the main parameter, the meal. At a time when Greek restaurants are looking to shape their gastronomic identity, Oromedon has a clear view:

Authentic Dodecanese flavors and forgotten traditional dishes of Kos are simmered in the wood oven and show visitors the gastronomic identity of the island. We enjoyed pork with oatmeal and chickpeas, tender baked lamb with rosemary, noodles with braised veal, stuffed goat with liver and sweet spices, grandma's chickpea meatballs and local green pies. The dinner closed with sweets, the kotiko katimeri - the local cheese pie with honey.

Inspirer of the kitchen Nikos' wife (Dionysia) Soula Papakonstantinou who with unique supplies, her love for local food, her nostalgic memories from her childhood and her belief that all this has a reason to exist in modern gastronomy, won the bet. And it is not only the bet of the idea but also of the implementation. From the morning he is on his feet to get things right without the slightest flaw.

And so Nikos's apocalypse, after a 14-year stay for studies and related work in America, to invest the 1998 in a then almost insignificant village and to build a tavern was crowned with great success. The daring and beloved couple after twenty years of very hard work, enjoys their efforts and shares with their friends and clients the joy of a unique gastronomic experience.