TAVERNS - KALERIS - PRINEAS ANTHONY - Kithira

Mr John, chef and owner, waited in his kitchen to show you around in his trip to different tastes. Through a culinary tour of some of the best restaurants and hotels in Greece and a brief but essential training in Milan, tries based on Greek and Mediterranean cuisine "touches" to bring out a different combination of flavors. John continues a process begun in 1954 by his grandfather Kaleris and later his father's success and imagination. The main feature of the kitchen Kaleris are pure and rare materials in a quality result and different. It uses local meats, herbs of the island, thyme honey, cheese, variety of fresh greens and vegetables, rusks and unique olive oil of Kythira. Also, fresh fish, lobster, crawfish, and seafood. Starting with meals of the day you choose you are offered a special menu. Through these differ in vrechtoladea (Kythera rusks with fresh tomato sauce and feta cheese), feta cheese crisp (traditional with a sheet of honey and sesame seeds), stuffed zucchini, traditional omelet (with local sausages with sauteed potatoes and fresh butter) and roasted octopus. The salad should try the traditional lettuce, cheese, rusks Kythera and cream cheese grilled. Separate pasta choices culminating in the lobster with cherry tomatoes and fresh basil for the most demanding risotto with parmesan risotto and chicken of the sea. Warm dishes like Greek souvlaki, pork tenderloin, chicken fillet, grilled steaks, squid in two variants, shrimp and fresh fish and lobster salad marinated in a delicate basil vinaigrette.