If throughout Hydra history is present everywhere, there are parts of it whose history has been written in indelible writing. One such point is in Cannons, where is Sunset restaurant, a few meters below mansion of Pavlos Koundouriotis, which dominates the west of the port of Hydra.

Going up to the Cave (the Cannons as the people of Hydra call it) and before he reaches the Sunset restaurant, he will see a kiosk on the plateau. It is where Admiral Koundouriotis drank his coffee, and together with the most important prime minister of Greece of the 20th century, Eleftherios Venizelos, they roamed the sea and dreamed of a Greater Greece…

A few meters further in front of the historic cannons and the wonderful view, especially the sunset when the sun literally dives into the sea, the Antonis Rambias takes over in 1993 a refreshment bar and creates a restaurant with Greek cuisine. Several years later, after a small expansion and investing money and hard work, Antonis creates the Sunset restaurant, which is awarded every year as one of the restaurants with the best view in the world!

In 2021 it renews its cooperation with the Municipality of Hydra for another twelve years and in its winter 2022 makes a complete renovation (outdoor design, kitchen, equipment, furniture, visual arts), the fruit of which is the renewal of its menu and wine list.

An innovation of its new menu Sunset it is also the section "Raw"  in the category of fish. The traditional technique of Peruvian cuisine with seviche, which first became popular in Latin America and from there has conquered the world in recent years, but also the corresponding fashion of the Far East with sashimi, - both traditional cuisines use raw fish - have recently arrived in Greece and appear in more and more restaurant menus and from this year will star in Sunset.

Dietary, minimalist, with strange names and flavors ceviche, tartar, sashimi, karpacho are a very fine alternative method of light cooking that seems relatively familiar mainly thanks to the strong presence of citrus fruits. Prerequisite for this type of cooking is the fresh raw material, ie fresh fish.

The second condition is the ingredients and spices with which the raw fish (lemon, orange, lime, oils, peppers, onion, etc.) will be mixed and "cooked".

In the above dish were placed the characteristic ingredients that are used to give aromas and flavors, or to accompany the Sunset Raw, and are the following:

Slices of lemon, lime and orange, fried rice with ginger flavor, wasabi, pearls and soy sauce, wakame seaweed, soybean oil, garlic cloves, spring onion, chives, coriander, myrin, pearl barley.

The Sunset Raw

Tuna sashimi. Accompanied by wakame seaweed, fried rice with ginger flavor, stalks of chili pepper, wasabi, pearls and soy sauce, myrrh and sesame oil.

Tuna tartare. {Here the way of cutting the tuna is changed, it is cut into smaller pieces} It is marinated in soy, myrrh and sesame oil. Garnish with wakame seaweed, wasabi and green rocket oil.

Sea bass seviche. Sea bass fillet marinated from 8΄-12΄ in citrus juices. With green apple, coriander. chili pepper, chopped chips (chives), garlic sprouts, arugula oil and chili pepper oil.

Red mullet tartar. Hydra red mullet fillet marinated in citrus fruits, salt flakes, spring onion and chives, wakame seaweed as a base, sturgeon pearls, garlic sprouts, yellow and green baby peppers.

Ο executive chef George Goridis did consulting at Sunset last year and this year came for permanent. Supports the raw for years. The dishes prepared and offered by Sunset are: Hydra red mullet tartar, sea bass seviche, and 2 tuna categories: sashimi and tuna tartar.

These 4 homophagous dishes, like the other Sunset dishes, are accompanied by a rich and highly updated list of 98 wine labels.

In the shaped winebar that he manages this year Filippos Rambias, son of Antonis, wines are offered and by the glass, a glass of wine with bar bites (raw fish appetizers).

In the wine list that is highly organized by variety (assyrtiko, moschofilero, malagouzia, sauvignon, chardonnay etc) we will meet wines from big but also new dynamic producers (Alpha estate, Kyr-Giannis estate, Boutari, Estate Lazaridis, Gerovasiliou estate, Skoura estate, and Tselepo, Gentillini, Sklavo, Andreou, Phoivo Papastrati, Troupi, Thymiopoulos, Aivali, Hatzidaki, Basalti etc).

Hydra, thanks to the Sunset cuisine and wines, comes in for them well in the dance of fine dining, and this will help even more in the development of the island into an even more one attractive quality tourist destination.