Next stop on the EuroCruise lineup is the tourist-favorite Greek island of Mykonos, infamous for its bright Mediterranean sun, endless beach parties, and enigmatic blue & white buildings.
A tiny 33 square miles, Mykonos is one of the smallest islands in the Cyclades group and is inhabited by only 5000 locals, yet gets flocked by over 900,000 visitors a year. Bars, nightclubs, and beaches… Think Santorini, but not on a mountain. Ahh… ToT Heaven!
As I was walking towards Chora, or center of Mykonos, I spotted a man by the shallow water, literally, spanking a live octopus on the rocks, paralyzing the tentacles and readying it for consumption. Bro and I looked at each other; we knew what we were having for lunch!
I’m a firm believer that good ambiance enhances good cuisine, and Antonini’s Taverna didn’t have to try too hard. It was right in between town square! Many locals come here for their authentic stews and chops, but since it was in the heat of summer, we decided to keep the menu light and cool so we wouldn’t overheat.
For our mezze, I got my favorite Greek dip, Taramosalata, a creamy dip of cod caviar mixed with bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. Cyma does a good version of this, but I like Antonini’s rich and tangy version with generous amounts of caviar and a good drizzle of olive oil.
Bro ordered the Chicken Gyro, which was a little disappointing as I was expecting them to dazzle me with intense stuffing. The chicken was seasoned well, but it was a bit too plain with a deconstructed plate of cucumbers, tzatziki, onions and, the oddest sidedish: french fries.
What was missing was the garlic sauce and all the other sauces that Filipinos love that enhance the flavor of the food. But as we’ve come to realize, Greeks refuse to mask food with heavy sauces and prefer to let the quality of the ingredients speak for themselves. I still want my GARLIC SAUCE!
Leonidas – George
Manto sq, P.C. 84600, Mykonos, Cyclades
+30 22890 22319