Marmita

In a secluded and quiet neighborhood of her city Skiathos, on Evangelistrias Street, a vertical alley of the busy main street Papadiamantis, is the Marmita, the restaurant that has starred for 10 years in the choices of gourmets of Skiathos.

In the paved courtyard of an old Skiathos two-storey house that ensures a pleasant privacy and in an environment of special aesthetic point of view under the colorful presence of the foliage of an impressive bougainvillea, a mulberry and an arbor, a Newly cut manicured kitchen.

Η minimal decoration, setting up the tables, the elegant uniform dress of the service girls, at first glance predisposes you positively and creates expectations for you. Which grow as you see the imaginative and rich dishes passing by you, while you read the menu trying to guess which dish to choose first.

We are in the restaurant Marmita of Dimitris Koliakos and Panos Stamoulis, the most talked about restaurant on the island. Marmita's cuisine is light all fresh, the aromas of the Mediterranean on your plate, all surprises and twists

From the salads We singled out the fresh kritama with cherry tomatoes, marinated onions and aged cream cheese (photo), as well as the salad with black lentils, onion, smoked trout, fennel and orange.

From their hot appetizers tomato meatballs with sun-dried tomatoes, fennel and feta cheese, and the octopus wine with fava beans.

In cold dishes There is a wide variety of fresh flavors, such as squid with vegetables, capers, lemons and seaweed (photo), lobster tartare, and beetroot carpaccio with green apple and hazelnut.

In cooked I was lucky enough to be offered the risotto with vegetables without rice (photo) where I think it was a uniquely delicious taste, a poem. The goat with fennel and seasonal greens was beautiful, the pork in the oven with honey with mustard and the vegan moussaka.

Eating the squid, the mind went to a taste of it Fabrizio Bouliani when 20 years ago he gave us his creations in Athens. I asked Panos. He smiled. I had fallen by the wayside, Panos had collaborated with Fabrizio in the past!

Ο Panos Stamoulis was born in Athens, and after studying economics in Athens, he worked in Barcelona in various catering and haute cuisine projects culminating in the Owen in Barcelona. He collaborated as a chef with Fabritiso Bouliani, in some consulting collaborations and in Thessaloniki he opened with Dimitris Koliakos the Punto Es (.ES). At one point, Panos quit his job and we said:

«Our philosophy is good greek food, the importance of quality and high services, away from tourism standards and data. Our goal is customer satisfaction, and repetition, reputation building and building a relationship of trust. Every year we evolve and we like to surprise our friends with our new creations.

Our chef from our beginning in Skiathos is Marcel Siouti who has worked with me at Punto Es while in the winter of 2019 he worked at the 3 * Michelin restaurant, Arzak, in San Sebastian. People trust us and are used to booking us before coming to the store because otherwise things get difficult».

Marmita Restaurant is an oasis of imaginative gastronomy, in a discreet environment and at very reasonable prices for the item!