Flashlight at the lighthouse

Η Sifnos in 2015 acquired a new tavern, “o Flare“, In the beautiful lighthouse port. Two young people, the Ilias Anastasiadis and Maria Dimou, with acquaintance from their adolescence, studies at the Higher School of Tourism Professions of Rhodes and with a twenty-year professional career in catering, they decided to make their leap, in the beautiful Sifnos.

"We are fortunate and happy to do a profession that gives us great satisfaction, so, after more than 20 years of experience in hospitality, we have created a restaurant that expresses exactly what we are looking for when we travel, hospitality", Elias tells us and continues:

«Flare, is a ceramic decoration that we find only in Sifnos, a chimney made of clay. It looks like a sack that encloses with a drawstring. It is the trademark of the Sifnos pottery art, which flourishes even today in the pottery of the island.

We named our tavern Flaro on the one hand to play with the names, Faros and Flaros, but also to show our will to contribute with our cuisine to a comprehensive experience of Sifnos culture and tradition.

At our place, by the sea, guests can start their day with a freshly ground coffee, enjoy an ouzo, or a cool glass of wine, try some of our unique dishes, communicate, relax, feel at home their".

Elias, a cooking teacher at the Le Monde school, in his thirties, wanted to try others, in addition to the typical Sifnos recipes - which also bother them a bit - using typical Greek ingredients.

We stood out from the menu:

• Taramosalata, fluffy white tarama mousse and extra virgin olive oil.
• Tuna tartar, fresh yellowfin tuna sustainable fishery marinated with sea salt and herbs.
• Lacquer, traditional, homemade lacquer made with herbs from the Sifnos land, with citrus jelly and black mayonnaise.
• Fish sausage, produced by the store from cod, sea bass and salmon, flavored with thyme and lime.
• Barley shrimp, from the signature dishes of the store, with a very strong shrimp taste, for lovers of the species.
• Pork pancetta, honeyed pancetta, marinated with wine honey and orange and cooked in a vacuum for 7 hours and accompanied by celery root puree.
• The Sifnos "mastelo" in a more modern version, cooked in a vacuum for 12 hours.