Thalassamou

Thalassamou stands out for its commitment to simplicity, inventive cuisine, and sustainability, led by Chef and owner Marios Samaltanis, who comes from a family of cooks tracing back four generations. The restaurant's culinary philosophy blends respect for ancient recipes with modern inventiveness, focusing on the best seasonal ingredients, many sourced from their own organic garden or local farmers and fishermen. Signature dishes include the traditional "revithada" (chickpeas slowly cooked in a ceramic pot) and creative seafood like the "Fake Calamari Risotto," ceviche, and carpaccio. Marios also owns a butcher shop, ensuring high quality meat dishes are available. The restaurant minimizes food waste by feeding leftovers to domestic animals, underlining its ecological footprint reduction. It is a frequent lunch stop on yacht charter itineraries, such as those visiting Despotiko and Panderonissi (Blue Lagoon), and a small car transfer from the marina can be arranged for convenience.