Star in Avgonyma

Η Tavern Asteri in Avgonyma, a medieval settlement of just 14 inhabitants, was another surprise for her gastronomy of Chios.

Built on the main road of western Chios at a distance of 16 km from the city, the picturesque village of Avgonyma has been mildly developed for tourism. His houses, where half a century ago lived 40 families, built of stone, became tasteful accommodation while the view of the sunset, the Aegean Sea and Psara, the medieval observatory and the clean beach Elinda are unique motivations for modern travelers.

The village has two taverns, one in the square and the other at sunset Star.

The creator of Asteri was George Costalos. Cook on Chandris' ships, he had a good reputation, in fact many captains boarded the ships where his master was a cook.

«The food was the most enjoyable time on the ships and the captain and crew were waiting for her how and how. The Chandris family got good cooks from the school they had made, for the needs of their steamers and their hotels. The cook was the heart of the steamer. During our travels when we went down to the ports, we saw other kitchens and stole ideas».

An idea came to me now, shouldn't a local write something about boat cooks from Chios?

Mr. George spent half the year barge and the other half worked as a cook in restaurants, from 1980 in Chora to Chios until 2002 built in his village in a very privileged position with a unique view of Taverna Asteri. Beautiful interior and exterior, a huge terrace covered with pergolas overlooks the sea.

Nowadays the tavern is a purely family affair. Now the tavern is run by his children, thank God, five fighting children: Argyris, Costas, Marios, Giannis and Katerina. Another on the grill, another on cooking, salads, serving, etc.

The food is Chian, topped with malathrites, beautifully made pseudo meatballs with minimal flour and strong flavors of zucchini, wild lettuce, cauliflower and fennel. Next are the wine rooster with the hand-made spaghetti, the 'kalogeristiko', chickpeas with rice, as eaten by the monks, but also the beans with their sauce, or the homemade dolmadas, without missing roosters, cottages and meats on the grill.

We tried one of the most delicious goats of our lives. The meat, after being shielded, is marinated a little in lemon and orange, and then baked in the oven on low heat with potatoes, thyme and sage. A poem!

As a dessert we tried the chanoumakia, local sweet, like baklava, from crust sheet, walnut and almond, in a twisted shape, in the summer it is accompanied by mastic ice cream.

In a village of 14 inhabitants, in Avgonyma, you will taste the authentic local cuisine of the island in a very family environment.