KISSAMOS

THE TAVERN CELLAR

The young Stelios had a dream, that he wanted to accomplish. He moved to England at an early age. He worked in England, and saved money to realize his dream.

At the age of 30, he moved home to beautiful Crete, and he realized, his dream at Kissamos (Kastelli). Stelios opened the Tavern Cellar on the coast of the beautiful Kissamos bay.

The seaside restaurant has been very popular for over 25 years!

What’s the secret to popularity?

According to Stelios, the secret of popularity is: the Love!

From the heart, with love: for YOU!

GPS is very important! – because there are no street names in Western Crete.

GPS: 35.498017, 23.656167

They always prepare food with great affection, always using fresh, home-made Cretan ingredients. Fit to the dishes, the excellent quality Cretan wines.

The dishes made with heart and love, the gourmet wines, the wonderful Kissamos Bay, together they give: the tavern Cellar unique atmosphere. Stelios is waiting for everyone with great heart and love, at the tavern Cellar! This is a tavern, what not to be missed!

the AllForTrip team

Marinated Olives with honey, fresh Tomatoes, Rosemary – Dolmadakia

Here we get to know Marinated Olives with honey, with fresh Tomatoes and Rosemary.

After then: we will learn, how to best consume Dolmadakia.

Dolmadakia – stuffed grape leaves. It is one of the most iconic dishes of Greek cuisine. There are many varieties, the meatless version is the most common.

Nonetheless, in the tavern CELLAR: the vine leaves are filled with a mixture of pork and rice. So this dish is very tasty.

Snails! – how to eat the snail? – Graviera cheese, Cretan Dakos with Mizithra cheese

Graviera is Greece’s second most popular cheese after feta. Graviera of Crete is made from sheep’s milk. It is ripened in olive oil and herbs, in barrels: for 6 months. Its taste: slightly sweet, burnt sugar, i.e. caramel taste. Uses of Graviera cheese:

– it can be sliced and eaten

– grated and served over pasta dishes

– baked in a casserole

– used in salads

Dakos or ntakos, a Cretan food – a slice of dried bread or pita bread: topped with chopped tomatoes and crumbled feta or mizithra cheese, usually flavored, with dried oregano: in some places with a grain of olive. Those, who like little spicier flavours, they can flavour it, with a pinch of pepper.

ON THE WAY TO THE BEST BEACHES: THE TAVERN CELLAR ALWAYS THE BEST CHOICE!

BALOS BEACH

ELAFONISSI BEACH

Traditional Cretan Meat Pie – Briam: zucchini, potatoes, and eggplant

Traditional Cretan Meat Pie – Briam: zucchini, potatoes, and eggplant

Cretan meat pie features yoghurt in the dough. There is kefalotyri cheese next to the meat in the filling, so the stuffing a deliciously creamy.

Briam (Greek mixed Roasted Vegetables) Simplicity is perfection!

Crispy and fluffy potatoes, sweet, flavourful aubergines and juicy zucchinis garnished with fresh herbs to form an amazing full of Mediterranean flavours hearty vegetarian dish. The vegetables are coated with olive oil, flavoured with sweet onions and garlic and then baked to perfection. Simply delicious!

Traditional Cretan Hondros

The combination of ground cereal grains and milk or yogurt: a highly nutritious.

It is known in two versions:

– The first version: xinochondros (sour ground wheat) – it is boiled mixture: from fermented goat’s or sheep’s milk, from “chondros” and from galochondros (milk-ground wheat).

– The second version: which consists of fresh unfermented milk and chondros.

Both are usually consumed in the dried form. This is a very interesting dish. For those, who love food specialties, it is worth a taste.