As soon as I arrived to Monemvasia I walked into a bakery to try the traditional hand made cookies made of almonds and sesame called Amygalota. It tasted as if it was made in heaven.
My fascination for feta cheese drove me to ask for any plate that had feta everywhere I'd go. I had daily a Greek salad and continued eating feta in different ways: honey, figs, walnuts.
Even the menu was a work of art authentically made. Matoula's tavern has been open since 1950. A family restaurant with traditional recipes that comes from generations to generations.
This pie was similar to a spanakopita made of spinach, leek, and cheese.
Fried Mullet, local fish from the water to the table, fished everyday.
Monemvasia wines are made with local sun dried grapes a Malvasia type produced in the area. A gold color with fruits and earths aromas.
Simplicity, local and fresh is the heart of much of the Greek cooking. Flavors are pure, amazing, unique and an unforgettable taste.
Simple pleasures of sitting al fresco enjoying traditional Greek cuisine.
Monemvasia is divided into two, the medieval town carved on a side of the rock and the modern side outside the rock where most of the locals live.
Local fish store. Fishes laid on marble counter with care and minimum manipulation.
Now I understand the difference between an Estiatorio and a tabepna...
In greece there many types of eateries:
A tavern may have no table cloth or just paper cloth, a psarotaverna is a seafood tavern, an estiatorio may have table cloth and acts as a formal restaurant. Olinomageirio are simple eateries, Mezedopoleia is a tapas bar, Zacharoplasteio is a patisserie, Kafenelo a coffee with limited food and Ouzeri a place for Ouzo.
That means single entrance, a peninsula off the Peloponnesian east coast. At first glance it appears to be uninhabited, but following the edges of the cliffs we arrived to a gate entrance with fortifying walls that take you to a magical medivial little town totally authentic and antique.... that is where I spent my birthday, protected by walls and surrounded by a powerful natural scenary.
My concerns in advance were where we were going to eat on that special day. Making my research I arrived with two options: first I wanted to eat real and authentic food with no tourist adaptation of menus. One of the restaurant options was Marianthi, located along the main cobble path and the other was Matoula a taverna with a great view on the Clift over looking the sea. The food was extremely fresh, super delicious, the wine was local which complemented the meal. When a simple meal is glorious everything around shines and that is how I felt there.