The Primasera restaurant / fish taverna is located at Punda, perhaps the most beautiful part of the Poros canal, which has preserved, to the extent possible, the picturesque elements of the town, its neoclassical houses, fishing caiques and little wooden boats. It’s an ideal district for a relaxing stroll, far from the noise and bright lights of centre of the waterfront.
Thus Punda (the place) and Primasera (i.e. the last fishing of the day which occurs at twilight) are inextricably connected so that when Punda comes to mind, your mouth starts to water with the memory of the delicious fresh fish you had last at Primasera, according to the taverna’s owner.
Takis Pagonis was born on Poros into a fishing family. He studied at the Industrial High School / University of Piraeus and spent a semester or two in England studying Marketing. Restless and energetic, he had many jobs, working in a fishmonger’s in Athens in the late 80s, where he sold the fish caught by his family’s caiques and in the early 90s when he worked on the island of Paros.
He was reeled back to Poros in 1998 by Eleni Kanatsidi, who became his wife and persuaded him to put his knowledge and charm to good use by settling down and setting up a taverna. And so he created Primasera restaurant, the best fish taverna on the island.
Being an impeccable connoisseur of fish and a good cook, he has not restricted himself to conventional dishes on his extensive menu, which includes a superb ‘bouillabaisse’ with scorpion and rock fish, pasta with mussels in a white sauce, a ‘carbonara’ with smoked herring and risotto with cuttlefish ink.
In fact, Takis’s speciality happens to be raw fish, so try the swordfish carpaccio, the tuna carpaccio, the loutso (a firm-fleshed fish related to the barracuda) seviche and naturally the herring/potato salad with smoked herring.
You will be captivated not only by the tastes but also by the taverna’s friendly atmosphere – Takis is such an open and warm person – which attracts food lovers from all over.