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Argoura

Nikos Michael

Η tavern "Ta Argoura" in Tzitzifies is the place where the Nikos Michael testifies to his gastronomic art and gastronomic genius. Nikos is a measured and low-key cook, who honors her Athens, Greece and deifies seafood - even if they are not cooked (hint for its raw marinades)!

The story of him and the store is not one of those glamorous ones that you hear and see in the relevant gastronomy magazines. He always likes to be away from the limelight, as he likes to go to the market every morning, where he chooses his raw material, fish and shellfish and kneads them with his memories from his homeland. When from the village of Argoura in Evia, went down to the nearby beach, in Porto Buffalo and where he was introduced to the secrets of the sea and learned to distinguish fish and shellfish.

For years he was a chef at "Aria Gefseon", he was fired in 2010 due to a crisis and with the money of the compensation he made his "Argoura" as-is. I remember him at the beginning of the store it would be 2012.

He did everything himself, waiter, cook, even lunch. But he had the freedom to have no one over his head, to see his customers and to talk to them and to suggest them the appetizers.

«Brother, I wanted to make a place where I could literally do whatever came to my mind, see a friend and improvise».

Having as a principle the quality raw material, Nikos is proud of its suppliers, Bolis, a fisherman from Kallithea, the Kalymnos spongers who send him bubbles, wild oysters, oil pipes, the greengrocer of "To Radiki" by Sotiris Lymperopoulos who knows everything about wild greens and vegetables.

I went to Argoura again a few days ago. It was raining profusely, sure the shop would be empty. And yet it was full. The shop had become a senio, vintage tables and seats, but beautiful paintings, all on a level of Nikos' refined popularity.

Nikos welcomed us and asked us if we trust him for the dishes, we answered yes and he disappeared.

Two cool girls who were very good at their job, as we sat down they served us a shocking fish soup in enameled cups. This was followed by carpaccio sea bass, carpaccio octopus and the warm eggplant salad with smoked eel. This was followed by wild oysters, a mixture of bubble with sea urchin eggs of incredible taste magic and a mix of eggs of cod, liver and "sperm" of fish whose name I do not remember. In the end came the apotheosis, the trachanas fish soup, from ligda (fish for soups) and pieces of fresh cod.

I was very happy with my last visit to Argoura, because I saw how an off-circuit shop and various public relations practices, with the only weapon being the insistence on quality and honesty, can survive and make such a good name in the market.

Nikos good strength and thank you for the experience.

Ouzo Plomariou
Ouzo Plomari
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide
  • Argoura - Nikos Michael - Fish Tavern in Tzitzifies - Greek Gastronomy Guide

Contact

Contact
  • Address
    Agisilaou 49-51, Tzitzifies, Kallithea 17673
  • Phone Number
  • Category
    Taverns
  • Location
    Attica - Athens

Location

Argoura

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Ouzo Plomariou
Ouzo Plomari