You’ll have good food in Patmos: at small taverns serving seafood scattered around the pier, in the narrow alleys of Skala, on remote beaches, and in romantic squares in villages, and at high end restaurants; you’ll try local recipes by legendary family businesses, but also vegan recipes and recipes influenced by thecuisine of Italy and the Mediterranean, but always with a strong island feel.
The abundance of great ingredients to be used to make great food is very noticeable on Patmos. Small fields all over the island produce vegetables, the local boats bring the daily catch, the goat herds graze freely on the island, consuming salty food that gives them flavour. The Mediterranean is served on a plate in a simple but bold way.
Below you’ll find some of our recommendations
Cielo e Mare
Nikos Konstantinou has curated the menu at this Mediterranean restaurant with strong Italian influences at the five-star hotel “Patmos Aktis” in Grikos. The plates are always styled beautifully, combining the culinary pleasure with the visual pleasure. At first, you don’t want to eat such works of art, but the first bite is enough to make you forget about spoiling them. Start with the refreshing prawn carpaccio with lemon balm, peach and fresh thyme.
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Then, try the crispy cannolo with melon, celery and cress, and finish with the yellow fin tuna marinated in citrus with avocado, mango compote and dried bonito. For meat lovers, the Βlack Angus fillet with cappelli stuffed with porcini and peppercorn sauce is amazing, as is the crunchy part of the Lasagna with black angus ragù, béchamel foam, tomato veil and pasta cracker.
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Carried away by the pleasant white décor right next to the sea, the lovely views of the sky, as well as the very interesting conversation with Nikos, we almost miss the lovely dessert we are served: Grand grue Valrhona chocolate soufflé with orange creme anglaise.
www.patmosaktis.gr
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Benetos
Probably the most famous tavern on Patmos, Benetos, is located off the road that leads to Skala from Grikos, in the Sapsila area, right next to the sea. The island’s first greenhouse, built by Stefanos Benetos, Matthaios Benetos’ father, in 1974, was in the same location where today you’ll see a small field covered in sunflowers and the small elegant building by the sea. Matthaios first opened this restaurant 25 years ago, and since then it remains a great addition to local gastronomy. Most of their produce needs are met by their own organic vegetable garden, while they also raise organic chicken, and get their goat meat from local farms and the fish and seafood from fishermen from Kalymnos. The menu at “Benetos” is Mediterranean with Asian touches and is also influenced by the USA, where Matthaios worked for some years, in Miami, incorporating tricks and secrets to his style.
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Apart from the fish and seafood that he masterfully prepares, like for example the sushi style tuna with brine, courgette and pumpkin noodles, the traditional stuffed courgette blossoms are amazing, as is their Greek salad with fried feta wrapped in an herb crust, and even the simple tomato rice with fresh tomatoes from their own vegetable garden is great. Their desserts are also quite good. The great service and the thorough wine list complete the experience.
www.benetosrestaurant.com
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Pleiades
At the top of the hill in the Sapsila area, with a panoramic view of the bay and the Loukakia beach with the Pilafi island across from it, you’ll find the restaurant “Pleiades” that serves modern Mediterranean cuisine. We learned about this family-run business, that first opened in 2015, when we ran into Hristos Katsimitis, the owner’s father, early in the morning picking organic cherry tomatoes from their little field in Grikos.
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In a lovely, cosmopolitan environment with well-spaced tables around the pool, we tried the prime skirt steak Black Angus with vegetables and mashed organic potatoes and the balanced millefeuille with white chocolate and framboise.
www.patmospleiades.gr
Vaggelis Restaurant Patmos
In the dreamy square of Agia Levia, the main square of Patmos’ Hora, that resembles a movie set, restaurant “Vaggelis” has been open since 1970. A meeting point for visitors for decades, this tavern passionately preserves its original idea and ideals. They serve Mediterranean food with modern influences.
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The square plays a part, but it’s the food that makes all the difference. “Vaggelis” is also known for its beef, the rabbit stew, the shrimp and calamari giouvetsi, and the goat shank that cooks for six hours with a variety of herbs. And when you’re done with your meal, you can order a cocktail from “Stoa”, next door.
www.facebook.com/vaggelisrestaurant
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Psili Amos
With your feet on the sand, under the tamarisk trees, you’ll hear the voices of vibrant groups mix with the sound of the waves. Dionysia Giameou, always cheerful, is constantly on the move, serving well-made food. Roast chicken and potatoes, soutzoukakia and roast goat. In fact, you can order in advance and secure a serving of your favourite dish. Even their simple omelettes sell out, either for breakfast or for an after-swim snack. The beach is lovely, and this small tavern only adds to the setting. You’ll need trainers, a hat, sunblock and water before heading here on foot, but it will be worth it.
“Psili Amos” – tel.: 0030 6972841991
“Lampi”
The beach Lampi is located in the north part of the island, where you get after going through many villages, bays, vegetable gardens and little chapels. The fish tavern “Lampi” with the blue décor sits on the beaches’ pebbles and the vegetable garden next to it provides the ingredients you’ll taste. Markos Gampierakis picks the produce and fills baskets, while Mrs Keti with her assistant, Ali, in the kitchen prepare the food.
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This tavern is famous for its seafood, and also for its unique aubergine spread topped with grated tomato. Celebrities are known to arrive incognito here, while in the 64 years of its operation, “Lampi” has gained a large dedicated following. The aubergine spread is almost like dessert, the sea fennel is just as vinegary as it should be, the stuffed courgette blossoms are great, as is the fresh calamari, the octopus in wine sauce and the variety of fish they serve, alongside a select wine list.
“Lampi”, Lampi beach, Patmos – tel.: 0030 22470 31490, 0030 6972993479
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“Flisvos”
The knowledge and passion for cooking is passed on from one generation to the next at “Flisvos”. On the seaside road from Grikos to the beach Petra and the Kalikatsou rock, on a large turn with a panoramic view, you’ll find this classic, traditional tavern. It first opened in 1959, by grandfather Kiriakos Vamvakos, and is now in the hands of his grandchildren who continue the good work. Their recipes travel through time, remaining clean and unchanged, with the pies, the moussaka, the goat and the famous chickpea stew being the main attractions. The stew is the result of a mistake when making the famous Sifnos chickpea stew. This “mistake” has been so popular that it is the flagship dish, and the recipe is kept secret. At “Flisvos” they use their own organic olive oil, from their olive grove in Kos, while they try to source all ingredients from Patmos. On Saturdays, there is live rebetiko music.
www.facebook.com/FlisvosRestaurantPatmos/?ref=page_internal
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“Trehantiri” tavern
At the western edge of Skala, you’ll find a classic fish tavern – ouzeri, where you can enjoy your ouzo with mezze. Isidoros Kamitsis proudly shows us the fresh fish of the day that they have fished, while his father, Nikos Kamitsis, checks the coal before the first guests arrive. They don’t take reservations. The simplicity of the food with wild greens, vegetables and daily fish, homemade tarama salad prepared by Maria, Isidoros’ mother, “the boss” as they call her, is just excellent.
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tel.: 0030 2247034080
And a beach bar
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