Dimitris Kappos, Aegina’s most talented chef, has set up a new home for his creations a few steps away from the port of Aegina, at 9, Panagi Ireoti Street.
Born in Aegina in 1979, Dimitris studied at Le Monde Culinary Arts School of Athens and for ten consecutive years after this graduation, he devoted himself to Greek creative cuisine.
In 2009, Dimitris opened his own restaurant named “Kappos Etsi” in the area of Kypseli in Aegina. The name of the restaurant uses a pun by exploiting the surname Kappos of the chef and the Greek expression “kapos etsi” (written with one p) meaning something like that. Four years later and having gained valuable experience, Dimitris moved his restaurant to a listed stone building with an inner courtyard. With the help of his assistant, Nektaria Bitriou, Dimitris created a beautiful restaurant of high aesthetics with a warm welcoming ambiance.
A courtyard with walls lined with yellow tufo, impressive graphs and photographs on walls painted in warm colors, modern tableware, fine art de la table; everything here acts as a harbinger of the identity of the restaurant’s cuisine where traditional recipes meet modern creations, where Greek cuisine meets international cuisine.
Here are some of the signatory dishes of Kappos Etsi:
- Oven-baked octopus cooked with olive oil and aromatic herbs served with chickpeas purée topped with orange-cumin scented olive oil
- Grilled squid with bulgur salad, tomato, parsley and olive oil lemon dressing
- “Kappos etsi” pie, a crusty pie filled with feta cheese cream, ground meat and parsley
- “Fest” feta dressed in sesame and pistachio of Aegina with honey and balsamic vinegar dressing
- Caramelized pork with smoked paprika and spicy cabbage salad
- Chicken fillet marinated in mustard and aromatic herbs
- Sirloin steak scented with thyme and rosemary.
It was only to be expected that Dimitris’ new creation – the meat eaters’ paradise – would become a popular for locals and vacationers, an ideal place for all those seeking a unique place to enjoy elaborate tastes at rational prices.
Dimitris does not sit on his hands during winter. Apart from being present at his own restaurant that is open daily during winter, Dimitris often hosts a series of educational seminars on gastronomy attended by many well-known chefs, while he is also an active member of the gastronomy team that participates in the Fistiki Fest. (Pistachio Festival), presenting innovative new recipes that combine fresh ingredients with newly harvested Aegina pistachio nuts.