Papadias in Porto Heli

Ο Papadias is arguably the most famous fish tavern in Porto Heli in Hermione. Its space is tasteful, but it does not have anything special and the fancy that sets it apart from other restaurants. But what makes the difference, is the menu and especially its clientele, since here often the cream of the jet set of the Greek Riviera, that is, all the famous, royalty, shipowners, businessmen and artists who live in their villas around Porto- Heli areas (Costa, Agios Emilianos).

Emblematic fish tavern of the area, operating since 1958, which is documented by the black and white photographs of the time that adorn the walls and where the tavern is seen with a canopy of reeds, on the shore. Mr. Nikos tells us:

"My father Panagiotis set up the shop on the sea, here now that we sit and eat - inside the tavern - it was a sandy beach at that time and there was no road ahead. He named it "the tavern of Mrs. Eugenia", the name of his wife, who helped him in the kitchen and then Akrogiali. "When I was fired in 1976, I started working and in 1988, the store was registered in my name and was named Papadias".

Today in "Papadia", blue-blooded and mortals, locals and vacationers can taste simple snacks such as zucchini meatballs or grilled halloumi, fresh fish, delicious fish appetizers and seafood (lobster soups, sardines with capers, kaparosa , while having a large selection from an updated wine list.

Although traditional Kyr-Nikos, dares the new trends. Proof that it serves a shocking grouper carpaccio. When asked how he got used to making raw fish, he answered disarmingly: "When we were little, my father used to chase me to help serve… but I had my mind on the game… I used to beat her with my childhood. One of our favorite games was fishing… octopuses, squid, shrimp, crabs. How many and how many times, when we were hungry, we did not bite and ate them raw. Carpaccio and ceviche let your eyes see! ", says Mr. Nikos laughing.

"I do not waste the grouper. The head will become soup. I will take the slices from the trunk and the carpaccio from the tail ", continues while proudly serving us shrimp meatballs with eggplant mousse and barley with shrimp. No matter if Mr. Nikos meets great personalities every day. He remains a sweet-spoken and modest professional whose only goal is to satisfy his clientele with the same care. Mortals and blue bloods.