One of the most exciting food experiences around the Small Cyclades is definitely found in the backyard of Araklia restaurant, up on a quiet hill of the island where tradition Greek cuisine gets a bit more refined but equally unspoilt.
Everything here is in place, thought through and cared for to the outmost detail. You ask for a refined tequila and it’s served with a small dish of lemon and lime slices. You ask for some ice and it comes in a small, cute enamel frying pan. You ask for their delicious loukoumi trilogy dessert and it’s served with a small fork and spoon, for you to decide what’s best to use. Perfection!
Giannis Koveos opened this Aegean cuisine focused establishment back in 2019. It’s the most famous spot on the island with a kitchen that locally sources meat and wine mostly sourced from the Cyclades.
We happen to pass by this beautiful island and it was one of the two places we definitely had to visit. On a breezy sundusk, we took a seat at the backyard (avoiding the crowd in the balcony in the front) and were immediately taken by the dimly-lit ambience of the lantern lights above and the immaculate setting.
The menu is relatively tight though featuring enough options to whet your appetite before you get to the main course. With ladenia from Kimolos on the menu, we couldn’t resist so we indulged right in. A fresh salad from Andros featured a tangy volaki cheese, some fresh basil and thyme and rock salt.
For main we tried the chicken skewers marinated in olive oil, rosemary and thyme – simple albeit very very tasty – as well as the mouthwatering beef stew with thyme and mavrodafni wine served with double cooked potatoes – divine!
The dessert was equally revealing with the chef here playing with three different textures of the Greek traditional dessert of loukoumi. Rose ice cream, bergamot gel and a crispy crumble of melitini puff pastry from Santorini.
