Tasia in Fiskardo

«Tasia: Who is she; If you do not know her, you have never stopped at her Fiskardo Of Kefalonia by yacht. If you have indeed passed by her tavern and she does not know you by your first name, you are a deplorable "social zero" (what did you get the wreck of the boat?) »

This is how the rogue memory magazines characterized the glorious era of lobster spaghetti, the 1990 decade, those boats that Tasia of Fiskardo did not know. Why since then Tasia has been the "hot spot" of Fiskardo and was famous in the international press before it was discovered by the Greek press.

It is no coincidence that Tom Hanks and Steven Spielberg were among the first international clients to tie the knot every summer.Tasia Restaurant”- one of the most sought after places in the port - and their photos with her made the rounds of the world.

Tasia tavern in 2022 closes half a century of operation and remains reference point of the gastronomy of Kefalonia and Fiskardo public relations. And there were many reasons for that.

From a young age Tasia Dendrinou she was courageous and daring and from an early age took over her father's tavern. He had a culinary hand and faith in local food, and a capriciousness in managing people and situations, he loved sociability and socializing, and of course he had a shop in the most privileged part of Fiskardo, where first the boats came to the port of the settlement and later the carriage asphalt road.

Tasia was the one who made fashion all over Greece, the food of the fishermen, her lobster spaghetti, while he made known the local food of Kefalonia such as Kefalonian meat pie, The cigarettes with the squid, the oregano, the zucchini meatballs and others, which he included and highlighted in his two books "Recipes of Tasia" and "Tastes of Tasia" by Livani publications.

«We started with half a herd of goats and today half of Greece knows us. There were years when I counted the money to see if it was enough to buy bread. The fact that I made some of my dreams come true is a great satisfaction, considering that there are people who do not even dare to dream. I have been cooking for my family since I was eight years old, as my parents, who were farmers, were away from home for agricultural work. Poverty for your eyes to see. In 1972 I first saw the electricity in Argostoli and I was impressed. In the same year my parents opened a restaurant and due to the friendly hospitality they generously offered to their customers it was named "The friends".

In the eight years of operation of the restaurant, my parents decided to give it away. So then my husband decided that we should take care of it. It may seem that I am the leader but the truth is that I would not have achieved anything without the support of my family. In 1993 we moved to a new place, where the restaurant was named Tassia and where here we established ourselves and made a name for ourselves. My family, my brother, Greek friends, my books, and the Greek and foreign media helped.

Which international celebrities have passed through the store I can not remember, but so I can briefly mention Giorgio Armani, John Bon Jovi, Dolce & Campana, Fernando Botero, Ornella Muti, Lucio Dalla, Vallene Valle.»

Although the years have passed, Tasia maintains her youthful vigor and every day, since the afternoon, she commands her large team with the help of her brother Polychronis and Athanasia's daughter, guides the orders and gives with her temperament, the tone to shop.

I said goodbye to her having in my luggage, her dynamism and energy, the wonderful flavors of her timeless lobster spaghetti, the suppio rice, and her cooked octopus in red wine and garlic.