τα τραπέζια στις πέτρες · the tables on the stones
Come at eight if you want it quiet. Come at nine if you want it loud.
Three caiques land at the quay between six and half past seven, and what they carry is what goes up here. Marina writes it standing, with the boats still unloading behind her, and crosses lines off as they go. The grill is lit at half past six.1
-
Ψάρι ημέρας
Catch of the day, on charcoal
Sea bream, bogue, picarel, whatever came up. Come and pick it off the ice yourself; we weigh it at the table so you know exactly what you are getting. A portion lands around €13–€18.
€48per kilo
-
Χταπόδι στα κάρβουνα
Octopus, sun-dried then grilled
Two days on the line in the sun and the wind before it ever sees the fire. If the line outside is empty we have none tonight — ask us and we will put something better in front of you.
€14per plate
Six tables on the stones, ten inside for when it blows. The quay is the floor and the boats are the view. Table one and table two get the sunset; they go first.
When a line runs out Marina shouts it across the terrace.
-
Γαύρος μαρινάτος
Marinated anchovy
Filleted by hand in the morning, left in vinegar and oil all day. It reaches the table while you are still reading the board.
€7per plate
-
Μπαρμπούνια τηγανητάτέλος · gone
Red mullet, fried
Small, sweet and meant to be eaten with your fingers. The boats brought nine of them this morning and they were gone by half past eight. Some evenings there are forty; the boat decides, not us.
€16per plate
Push two tables together and we will push a third. The longest we ever ran was fourteen.
Fried whole, eaten whole, with your fingers. Nobody has ever ordered enough.
-
Καλαμάρι γεμιστό
Squid stuffed with rice and herbs
The one thing on the board that takes us forty minutes. Order it when you sit down and let it arrive when it arrives — you are not going anywhere.
€15per plate
Ten tables under the beams for when the meltemi gets up, and the door stays open until it does. -
Χόρτα βραστά
Boiled wild greens, oil and lemon
Picked on the hill behind the village until the end of June, bought in after that. Ask and we will tell you which you are eating.
€6per plate
On a bad-weather night it is the loudest room in the village.
-
Σαρδέλες σχάρας
Grilled sardines
Straight off the grate onto the plate, six or seven at a time, salt and nothing else. Order more of them than you think you want.
€9per plate
Nobody will bring you the bill until you ask for it. The kitchen takes its last order at eleven and the table is yours for as long as you want it after that.6 -
Κρασί χύμα
House wine, from the barrel
White, resinated, from a cousin outside Petrolimni. It comes in the tin jug. A full kilo is €11 and most tables get there.
€6half kilo
No cover charge, no bread charge, no service charge. The bread, the olives and the salad that comes with the fish are already inside the numbers above. If a figure on your bill is not a figure on this board, we have got it wrong — tell us and we will fix it at the table.8
By nine the stones are full and you can hear us from the square.
Τραπέζι απόψε
A table, tonight
Two things: how many of you, and roughly what hour. No deposit, no card, no form.4 We are at the end of the quay2 — leave the car by the chapel.3 Cash and card both.5 If you cannot eat fish, say so when you write and there will be something off the fire for you.7
A table for of us, at about , .
Τα ψιλά γράμματα · the small print at the foot of the board
- Hours. 12:00–16:00 and 18:30–23:30, every day from April to the end of October. Closed Tuesday lunch. The grill is lit at half past six and the lamps go on with it.
- Where. End of the quay, Petrolimni. Past the ice house, keep walking until the road stops — you will hear us before you see us. Eleven minutes on foot from the square.
- The car. Not on the quay. Leave it on the gravel by the chapel and walk: four minutes, and the nicest four minutes of the evening.
- Booking. Message or call. No deposit, no card, no form to fill in. We will ask how many of you and roughly what time. Nothing on this page books anything by itself — a person reads it and answers you.
- Paying. Cash and card both. The card machine works when the signal does, and there is an ATM in the square.
- Running late. Perfectly fine, and worth saying so. The kitchen takes its last order at 23:00; the table is yours for as long as you want it after that.
- If you cannot eat fish. Tell us when you book. There is always one thing off the fire that is not a fish. It changes with what we have, so it is not written on this board, but it is always there.
- The bill. No cover, no bread, no service charge; they are inside the prices above. Prices for the fish are per kilo and weighed in front of you.