We visited the Kaleris sea side restaurant, on the beautiful beach
of Agia Pelagia. Yiannis, who is the sef and owner of the restaurant,
waited for us in his kitchen to travel together in his alternative
world of flavours! He put on his pinny and started cooking tasty food
and mezedes. After a gastronomic journey in some of the best
restaurants and hotels of Greece and a short, special education in
Milano, he tries, with the greek cuisine and Mediterranean "tips" to
perform a different mix of flavours. Yiannis continues the history that
began in 1954, by his grandfather Kaleris and later his father, with
success and imagination. Pure and rare goods in a result qualitative
and unique are the main characteristic of Kaleris cuisine. He uses
local meats, herbs of Kythera, thymus honey, cheeses, varieties of
fresh greens and vegetables, Kytherian rusks and the unique olive oil
of Kythera. Also, fresh fish, lobster, crawfishes, and variety of
seafoods.
Start with meals of the day, you can choise many. We preferred
“vrehtoladea” (Kytherian rusks with fresh tomato sauce and feta
cheese), feta French fries, fried stuffed zucchini flowers, traditional
omelette (with local sausages, pepper, potatoes and fresh local butter)
and roasted octopus. Taste the traditional salad with lettuce,
Kytherian rusks and roasted manuri cheese. “Astakomakaronada”
(lobster with pasta) is a very special meal with tomatoes and fresh
basil. Meals on time as greek souvlaki, tenderloin, chicken filet on
the grill, steaks, kalamari(squids), shrimps and fresh fish and
lobster salad marjnarjsme'no in soft vinaigrette basil.
Tsiriyo is called the island
which is full of beauties
and if you want to taste delicacies
come to Kaleris
Here you will find tradition
and greek cuisine
mediterranean culture
and spicy mezedes
In company with the sea
and cool breeze
here you will enjoy
our local wine.
Materials
650 grams beef point stick
300 grams of feta cheese
1 flaky pastry cut in four pieces
3 tomatoes
2 carrots
1 onion
2 pieces of celery
Half bunch of parsley
Salt
White ground pepper
1 stick of cinnamon
1 glass of red wine
Execution
We cut the meat in small cybes (2x2cm) and trough it in olive oil to
get sauté. We Add the carrots, the celery and the onion and sota'royme
and these together. We extinguish with the wine and we add the fine-cut
tomatos, we wait little to remove her juice and we add water up to the
point that covers the meat. We add the cinnamon and leave on low fire.
We add little water and at the end we add the salt and the ground
pepper. We take it off the fire, dry and leave to get cold. Then we cut
the pastry in 4 pieces we place the beef in the middle and the grated
feta cheese around it. We close the pastry linking the edges shaping
the pougi(purse). We cook in ready oven in 180oC for 15 minutes. We
serve with fresh potato mash and garnish with thinly chopped parsley.
