Dakos
Crispy bread, tomato, local xinomizithra cheese, capers, olive paste.
The table, written by the day's catch
Our menu
What our boats bring in decides what the grill will sing that day, which is why the freshest choice is always the fish of the day, presented whole for you to see and select, priced by the kilo, and cooked exactly as it deserves: simply, over charcoal, with Antiparos olive oil and lemon.
A tradition worth knowing: guests who visit us by midday may choose their fish in the morning and have it kept and prepared for their dinner table that evening.
The table, written by the day's catch
Crispy bread, tomato, local xinomizithra cheese, capers, olive paste.
White wine, garlic, parsley. Bread for the broth is mandatory.
Mussels, vongola, octopus and shrimps through a sweet tomato sauce.
Slow-cooked in a rich broth. Deep, briny, of this coast.
On crushed ice with lemon, the bay of Agios Georgios behind them.
Portokalopita soaked in syrup, a dusting of cinnamon. The proper ending.
What our guests say
“…the best seafood in the Cyclades… this stony stretch is colloquially referred to as the Captain Pipinos beach.”