Matoula

Inside the Castle of Monemvasia since the 1950s, the tavern of Matoula has held the scepter of catering for about 70 years.

Matoula's father was the uncle of our great poet Yannis Ritsos who was born in Monemvasia. The elegant wooden sign at the entrance reminds us: "Matoula, G. Albertos & M. Ritsou", where George Albertos was the husband of Matoula Ritsou.

At that first time when Monemvasia was just being discovered by the architects who restored the first houses, Matoula was the only cook on the main road and served simple things, scrambled eggs, salads no fresh fish. She then expanded to more of the street and expanded her kitchen with her famous stews.

Matula's daughter, Venice, worked in the store and helped out in the store since 1980, and along the way married Aging and together they took over the store at the end of 2000. At that time the cobblestones were filled with shops and Venice found a way out to the sea and got a space with the most privileged, spacious balcony of Monemvasia.

There, under the large pergola and the shade of the courtyard trees, on various small terraces, the customers of "Matoula" enjoy the unique view of the sea and the medieval tiled roofs, and taste the incredibly cooked of the shop: rooster with noodles, pork krasato with orange (poem), lamb fries, oven-baked soutzoukaki, egg-lemon dolmadaki, moussaka, chickpea meatballs, the local teas, but also coarse handmade fried potatoes or fresh fish, if the weather allows it. All the Greek cooked cuisine in its delicious and mamadistic version which lately with the gourmets and has become a species that you rarely meet.

The tavern of Matoula, whose unique location and the deliciousness of its cooks have earned it a great reputation, remains the culinary ambassador of Monemvasia cuisine for 70 years.