Nikolas of Schinoussa

Arriving at the port of Schinoussa and getting off the ship, the first restaurant you meet at 100 meters on the right is Nikolas of Schinoussa (for very few Nikolas Papadimitriou).

I remember it from old to the humble tavern of Nikolas, where we went to eat as soon as we arrived on the island with a boat trip from Paros, and we always ate what it had, and everything was always delicious (I will never forget the stuffed tomatoes of the lady- Vangelias with raisins and pine nuts).

So it is today, but now we are talking about one high-end restaurant, as taken off by Sophia Papadimitriou-Prasinou, daughter of Nikolas, taking advantage of the high clientele of the boats that flood the port, which became known as a destination for entertainment and meeting the domestic and international jetset.

The menu at Nikolas of Schinoussa would be envied by many restaurants in Athens. Fresh fish of the day, delicious lobster spaghetti, fresh red mullets, fish of all kinds, and style (grilled, celery, sashimi and carpaccio), salads with Aegean flavor, and of course the protagonist Schinousa fava beans to steal first impressions as an appetizer.

The history of the store goes back to the 70's.

«My grandfather worked as a carpenter on ships. Then he met my grandmother and when they got married they stayed here. My grandfather was a hobby fisherman. Tourist ships were coming from Naxos and grandmother Vangelia made any cooked products from the products she planted in her garden for the fishermen to eat. That's how the tavern started. It was a fisherman's hangout.” tells us Georgia, Sophia's middle daughter.

Nikolas' three granddaughters, the eldest of Little girl she is the chef, h Georgia who keeps the shop, and the youngest n Nikoleta, who is an assistant chef, all work in the restaurant with jealous professionalism.

«When our mother, Sofia Papadimitriou, took over, in the 90's, she developed it into a restaurant. We grew up in the kitchenGeorgia says with a sweet smile.

Nicoletta comes to our table to ask us if we liked the food. The answer was already visible in our empty dishes, so he suggests: should I bring you a dessert that I just made? Nicoleta's dessert was one of the nicest millefeuille I've ever eaten.

Η view to the port from the terraces of the restaurant idyllic, the layout pleasant and sic traditional, the service impeccable and the menu to include dishes in a special way, from the simplest to the most sophisticated. And this is interesting because in Nikolas you will meet a clientele pluralism.

We singled out:

• Fried zucchini with yogurt flavored with mint,
• Fried cod with beetroot and garlic sauce,
• Sauteed scallops with orange sauce,
• Lobster tempura with sweet chili jam,
• Saganaki shrimp with ouzo aroma and grated feta,
• Fried red mullets
• Lobster spaghetti

The course of the restaurant of Nikolas of Schinoussa, which reflects all the stages of the development of Greek Tourism, is very encouraging.. The grandfather with the authenticity and innocence of the time, the lady-Sofia with her adaptation to the clientele of the port of Schinoussa, and now the three fighting girls, Vangelitsa, Georgia and Nikoleta, in the battle of quality tourism and modern trends without forgetting their place and its aromas.