Megas Gialos

Ο Megas Gialos is one family tavern in place Rookery 3km NW of her city Skiathos. Indeed, this place looks like a crow's nest because it is located at the top of a hill, above the homonymous beach of Mega Gialos.

The orientation of the tavern is north and east and the view is beautiful, as it looks to the North Aegean and Skopelos, while at its feet is the airport runway. So every now and then you see the modern birds take off to return the visitors of Skiathos to their homeland, without of course the buzz of the takeoff spoiling the peace of the landscape for more than half a minute. Nice game, the recognition of the airlines, but more beautiful game to choose from the delicacies of the tavern menu.

The tables under the large and well-made pergola, are sparsely lined up and so you feel even in peak cases a sense of spaciousness in your place and in your view, which in itself is a great comfort.

The tavern Megas Gialos belongs to Apostolos and Eleni Naoum, assisted by their two children Daphne and Antonis. It 2003 They decided in an olive grove and a vineyard of Eleni's family to build the tavern that Eleni mainly dreamed of, because Apostolos had other jobs.

Mrs. Eleni cooks as her mother and mother-in-law taught her. As soon as we arrived, he greeted us while he was making him Skiathos baklava on its corresponding sine (special pan, fifty points in diameter). The smells of butter and syrup broke our nostrils, while I was also impressed by the elaborate way of cutting the round surface of the baklava into evenly rhombic pieces. Of course I felt the greatest pleasure when I tried the baklava and learned how to prepare it (50 handmade leaves, almond and butter) and how it participates in the weddings and the joys of the inhabitants of Skiathos.

We tried appetizers such as dolmadas, zucchini flowers, anchovy marinade with tsitsiravla collected from Skiathos, zucchini meatballs, tomato meatballs, etc.

Mrs. Eleni is proud of them cooked of, which are the most sought after lentils in the store by Greeks and foreigners, while Antoni's son takes over the grill - his ribs are excellent - and Daphne the service.

We singled out the veal with the zucchini -a poem-, the delicious "kleftiko" (lamb in the hull), the braised ibex and the local rabbit stew.

The food is all delicious and the hospitality of the family is unparalleled. They told us about the island, about the ibex that grow in Kechria and Aspronisos, about the preparation of the Skiathos baklava. We are full of libidinal flavors and an excess of Skiathos kindness and hospitality.