A few friends had recently suggested that I try out Pezoulas. But none of them had told me that this is the best place for grilled crayfish around! A very casual, yet cosy place where hospitality is first and foremost.
It’s Sunday around lunchtime, the Athenian sun is on and I’m a bit surprised that there is a table available at the small patio of Pezoulas. The taverna has been in Kallithea ever since 1951 and already counts three generations in the family. The latest owner and chef, Panagiotis Pezoulas, takes his name after his grandpa that was the one that launched this small winery back then to cater to the hippodrome-goers right nextdoor.
The patio is not very big, sits no more than 30 people at once, which suits those that tend to prefer the small-scale establishments over the more grandiose fish tavernas. Despite being a very traditional taverna (you can totally tell by the way the interiors have been decorated), the menu is quite surprising! Of course you’ll find some taverna classics like marinated anchovies, handcut fries and various spreads. But there are also some more new-age dishes like seabass ceviche and groupper carpaccio – both really delicious!
As we make our way to mains, the tsipouro bottles quickly add up and make for some nice conversations in the group. The crayfish arrive and they look perfectly grilled. Charred on the outside but tender on the inside, the preserved juice that’s inside them is all the joy! Alongside them we get some fresh fried calamari, really delicate and hot, as well as some grilled red mullets (probably best to get these fried too though!). To top it all off, we also get some hand-cut french fries which are indeed divine!
Oh what a joy a Sunday meal can be!