Nontas

The traditional fish tavern Nontas It 's in the Partridge of Aegina on the sea, overlooking the island of Moni and the coast of the Peloponnese.

The history of the tavern dates back to 1936 when the grandfather Sunday March set up a tavern-grocery which he maintained until the end of his life in 1960. The tavern is taken over by Nontas at the age of just 18 years old lad. Throughout the 1960s, before the island became famous ("Holidays in Aegina" with Aliki Vougiouklaki), Perdika was a poor fishing village, where visitors arrived from Aegina by boat or by the only bus that came once or twice a day.

Around the 80's Partridge acquires its current form -with the dozens of taverns- a resort of gastronomic interest. Nontas had the reputation of being the best roaster, in fact it is said that Lefteris Lazarou she learned a lot from him - they were friends - and especially her secrets peskandritsa. In 2006, when he ascended to heaven, the tavern was taken over by his daughter h Sozia, which is the one that gave her a very fresh image.

Actually, the veranda of "Nontas" with the wooden indigo floor, the rustic chairs with the colorful nautical cords, the white tablecloths, and the colorful ribbons hanging from the ceiling, show something special. In addition to fresh fish, special traditional recipes of Aegina are served, wonderful pies with village leaf, octopus juvette, a wide variety of appetizers, cooked, grilled and delicious pastries.

I was in fish tavern Nontas with Sozia, at the end of September and I enjoyed her excellent fish appetizers. The people are few, the greatness of summer is gone.

Suddenly next to us, the arrival of a young couple, travel casual attire, sweet faces. Communication in English, Mediterranean temperament.

The ice is breaking. I have a conversation. They answer:

"We are Turks on vacation in Athens. We read in a guide in our country about the "Nondas Tavern". We left in the morning from Piraeus, from Aegina by taxi, directly here and back in the afternoon. Just go, come, 100 euros. But it was worth it and we rejoiced. "

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