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Athens: a bit of Piraeus tradition, meze-style, at Yperokianio

Dimitris Kossyfas | February 21, 2017
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Small, cosy joints can sometimes go a long way as far as tradition and good food goes. Yperokianion in Piraeus is definitely such a case, where Andreas Katsios has settled after a long time in the duty of the sea as a captain.

Visiting with a close friend on a weekday night, I found myself in this great ambience of Greek culture and heritage and a sense of simplicity. The food smells coming from the almost-open kitchen were a nice welcome and the service very attentive.

Originally from the small picturesque island of Kimolos, Andreas is a true seaman now in the line of satisfying even the most demanding foodies (especially those around the Piraeus locale). The seafood meze were delicious! Classic examples we enjoyed were the fried baby shrimp from Symi island, the fried calamari with a bit of a twist (aka a bed of red peppers from Florina adding some sweetness) and the grilled octopus. Instead of a fresh salad we went for the sauteed greens mixed with mushrooms and baby tomatoes.

A couple of his specialties are the shrimp tomato pasta (even the Italians working in the area bow down to it) and the traditional ladenia from his birthplace Kimolos. And to add to that is the marinated seabass served with rocket and a hint of lemon zest to add some tanginess!

Ouzo and raki for everyone is a must. And to finish this off, you can try their tasty handmade dondurma ice cream rooting from Constantinople for a sweet send-off!

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