Nafplio is always a joy to visit and what better place to appreciate its traditional form than the original taverna of Noulis. It offers an authentic Greek cuisine, with a range of dishes always prepared with fresh local ingredients, all made by the experienced chef Andrianos Andrianopoulos.
We recently visited Noulis on a weekend evening after wandering around the cute pathways and alleys of Nafplio, Greece’s first capital. Noulis was indeed on the recommendation list by our hotel owner and along we followed his lead without thinking about tit too much.
A classic taverna setting with some neatly arranged tables outside in the small dark alley, along with mostly foreigners enjoying a good and tasty dinner. The menu is quite simple with an emphasis on local ingredients and some cooked dishes. Nonetheless, given the high evening temperature we opted for something light. Regardless though we couldn’t help but order the infamous flaming fried cheese (aka saganaki in Greek) made exclusively by the chef himself.
On main, we delved into a traditional specialty of the Peloponnese region, chicken with hylopittes (egg pasta originating from Crete) that were freshly made a la minute. Piping hot, tender yet a bit chewy, the hylopittes were remarkable! We coupled that with some lightly fried meatballs to make a perfectly “light” dinner.
At the end, we started chatting with Andrianos himself sharing anecdotes of the Greek cuisine offering and other similar places we’ve visited around the area. The man, calm in nature, was happy to take feedback, listen for anything he could learn and at the same time give us his view of how they try to sustain such great quality of food at Noulis. All in all, a perfect night with some great Greek hospitality!