| There are many restaurants in Poros and in just two days it is not possible to eat at
all of them. But the ones we ate at were great. There are many seafood places along the coast, some popular with
sailors and others with the town people. Most of the restaurants are family owned and prices are reasonable. |
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The Neorion Restaurant downstairs from the Pavlou Hotel is excellent. Traditional Greek
menu and a few surprises thrown in. Lots of stuff on the grill including fish and various meat. He serves breakfast
in the morning and has espresso too. But nightime is when it is really happening as many of the guests eat there
as well as the locals. |
| The best taverna may be Dimitris' the Butcher Shop Taverna, on the top of the town of
Poros. His specialty is the finest fresh steaks and other beef, lamb, pork and chicken dishes because as the name
suggests, he is a butcher. He has eight children, many who work in the restaurant and the pepper-steak is delicious.
When you first sit down you are welcomed with a glass of sweet, rich dark wine that for some reason tastes perfect,
even if you can't stand sweet, rich dark wines. He also has select fish and seafood and some of the more interesting
clientele. |
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We had an incredible lunch at Mortzoukos Restaurant which was just down the road
from The Pavlou Hotel in Neorion, right across from the beach. They had many oven dishes from which to choose and
also meats and fish from the grill. The stuffed pork was incredible, and they had excellent retsina from the barrel.
This is what we ate:
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Stuffed pork with lemon potatos
(Hirino gemista me potates lemonato)
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stuffed cabbage
(lachano dolmades)
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cuttlefish in wine sauce
(soupia krasato)
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chicken with peppers
(kotopoulo me peperies)
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Beef and string beans
(moschari me vasolakia)
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cheese pies
(tiropita)
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but the best part was this.....
Krasi hima
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