Yiamas Gastronomy Bar

Yiamas Gastronomy Bar is a restaurant - bar on the beach of the city of Kalamata and is part of the hotel complex Elite City Resort. A few steps from the beautiful sea shore of the Messinian Gulf and under the imposing form of Taygetos, the visitor can enjoy the view from the impressive pool and the large wooden deck while the interior and the winter room are very beautifully designed and exudes fresh and relaxation.

The restaurant has been operating since 2015 and has won the impressions. It has been operating in winter and summer for the last 2 years. It has introduced new methods and new practices to make the environment of a restaurant friendlier and more pleasant. Every day there is a DJ who can take us to elf places but also at the same time with very good Greek music adapted to take us to the beautiful old Greece. There is an impressive bar with a rare collection of premium drinks and exquisite recipes always made to the customer's measure from Greek cocktail.

Here one can taste the "nectar of Messinia" which is an excellent mix of old-fashioned tsipouro "Kosteas" flavored with vanilla and oil sugars, prickly pear with citrus and fresh mint or experiment with the Mixologist of Yiamas Gastro Bar tasting cocktail options with local wines and tsipouro.

The cuisine of Yiamas Gastro Bar is Mediterranean and Greek based mainly on its local gastronomic heritage Messinian Mani.

Dishes that stand out and worth trying is "Milfeig»With grilled talagani, grilled vegetables and basil pesto. Talagani is a local cheese that resembles Cypriot halloumi, is harmoniously combined with grilled vegetables and is completed with basil pesto.

In pasta it is worth trying the “Smoked pancettaHandmade papardelles with smoked pork pancetta Mani with poached egg zucchini and parmesan.

Another classic traditional dish of the area with history is cod "tsiladia" with tomato bagel with black Corinthian raisins, roasted bones and marathon puree. Dish best seller is the tenderloin with traditional handmade Trachana Mani with eggplant and feta cream.

Other interesting dishes are the handmade ragout papardelles with lamb and cream cheese, the sea bass marinated with lemon olive oil and frothed Mani.