Omega 3 - Fish Bar in Platys Gialos

Η gastronomy of Sifnos stands out for its manoura (its krasotyri), caper salad, revithades, chickpea meatballs and mastelo, the goat that is cooked with dill in the homonymous tsoukali, delicacies that you find in most taverns of the island. Of course the fame of Sifnos is due to Nicolao Celemente, the Sifnios chef who at the beginning of the 20th century made history by reforming Greek cuisine. From 2013 η Sifnos can boast that in a tiny Fish Bar, the Omega 3 can try perhaps the most sought after fish appetizers of the Cyclades!

In a place that does not fill your eye, on the sandy beach of Platys Gialos Vassilis Vlachogiorgakis as a businessman, the Chef George Samoilis and Giannis Arvanitis curated the wine list created an oasis of fine multicultural fish food. Some typical suggestions from the menu to understand what it is about:

• Tiradito Oh3 (sea urchin fish, shrimp, scallop)
• Laconic Gulf Shrimp Ceviche with Avocado Mousse and Tomato Juice
• Crayfish barley with Kozani yolk and ouzo
• Fresh cuttlefish on the grill with its ink, sea urchin roe trim
• Rocket, chloromanora, pistachio and fig
• Roast fillet with seaweed crumbs and sea asparagus
• Late cooked octopus stew with Sifnos chickpea
• Kavala Shrimp with black garlic, cherry tomatoes and basil…

You do not need more to understand what is happening in this kitchen where all the products have ID card and are prepared in various culinary schools (Peruvian, Japanese, Mediterranean, creative Greek).

Something I really liked about Omega 3 was the proof that high kitchen can be consumed with dressing code much more relaxed and of course in casual, unpretentious summer atmosphere.

We talked with the modest omega 3 chef George Samoilis who may have studied Molecular Biology with a doctorate and so on, but life had other plans for him and without realizing it he became a cook and in fact one of the most inspired. In the winters he travels to Brazil to Belo Horizonte where he lives with his family, sipping whatever intrigues him culinary, to present it with his own look in Sifnos.

«In the beginning we started it experiment only for 2-3 months. Today Omega 3 remains open for half a year and operates strictly with reservations, since it is too small. This does not prevent our customers from being our friends and repeaters, such as Tom Hanks who often beats her from Antiparos, who is across the street, to try our appetizers. We managed with the surrounding shops like Steki with the traditional Sifnos cuisine, to extend the season, something is achieved only only if you dare to be the first to be open and of course in time the customers will come».

Do not forget try the amazing roll mane and smoked herring cookies that melt in your mouth and create explosive situations on your palate!