Chef Dimitra
Lesvos Grilled Sardines (Σαρδέλες στη Σχάρα)
On Lesvos, sardeles sti schara are summer fish at their plainest: whole fresh sardines, salted hard, grilled hot until the skin blisters, then eaten with lemon and bread.
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Chef Dimitra
Savoro Kerkyras (Σαβόρο Κέρκυρας)
Savoro Kerkyras is Corfu's sweet-sharp fish dish, fried small fish steeped in vinegar, rosemary, garlic, and currants until tomorrow does the cooking.
Chef Dimitra
Cretan Psari me Bamies (Ψάρι με Μπάμιες)
Crete's summer fish with okra is baked in tomato and olive oil, with vinegar-salted bamies that stay whole under firm white fish.
Chef Dimitra
Aegean Island Astakomakaronada (Αστακομακαρονάδα Αιγαίου)
Astakomakaronada is the Aegean islands' celebration pasta: spiny lobster, tomato, olive oil, and long noodles cooked in the shell broth, never drowned in cream or cheese.
Chef Dimitra
Cycladic Chtapodi Krasato (Χταπόδι Κρασάτο)
Cycladic chtapodi krasato is octopus cooked first in its own liquor, then slowly braised with red wine, bay, vinegar, and olive oil until the sauce turns dark and clings.
Chef Dimitra
Midopilafo Politiko (Μυδοπίλαφο Πολίτικο)
Politiko mussel pilaf from The City keeps its promise in one act: open the mussels, strain their liquor, and cook the rice in that briny stock with onion, pepper, dill, and olive oil.
Chef Dimitra
Aegean Islands Chtapodi sti Schara (Χταπόδι στη Σχάρα)
Aegean island octopus, simmered tender in its own juices, then marked hard on the grill and finished with oil, vinegar, oregano, and lemon.
Chef Dimitra
Thessaloniki Harbour Garides Saganaki (Γαρίδες Σαγανάκι)
Garides saganaki belongs to the Thessaloniki harbour table: shrimp, tomato, feta, a little ouzo, and the small two-handled pan that gives the dish its name.
Chef Dimitra
Kalamaria Gemista of the Cyclades (Καλαμάρια Γεμιστά Κυκλάδων)
Cycladic stuffed squid is a quiet dinner-party dish: rice, herbs and chopped tentacles inside tender tubes, baked with wine and olive oil until the pan juices turn glossy.
Chef Dimitra
Midia Gemista Politika (Μύδια Γεμιστά Πολίτικα)
Politiki stuffed mussels are the City's hand-held seafood: glossy shells filled with half-cooked spiced rice, pine nuts, currants, and herbs, then rested for lemon at the table.
Chef Dimitra
Bianco Kerkyras (Μπιάνκο Κέρκυρας)
Corfu's bianco is fish, potatoes, garlic, olive oil and lemon, kept pale on purpose. No tomato, no flourish, just the Ionian pot doing its work.
Chef Dimitra
Gouna Skopelou (Γούνα Σκοπέλου)
Skopelos gouna is mackerel split flat, salted, dried in the island wind, then grilled so the flesh turns smoky, dense, and bright under lemon oil.
Chef Dimitra
Santorini Fava me Chtapodi Krasato (Φάβα με Χταπόδι Κρασάτο)
Santorini fava is soft yellow split peas under wine-braised octopus, capers, red onion, and good olive oil, a Cycladic fasting plate where the island field meets the sea.
Chef Dimitra
Thessaloniki Midia Achnista (Μύδια Αχνιστά)
Thessaloniki's Clean Monday mussels are opened fast in wine, garlic, dill, and olive oil, then eaten from the pot liquor with bread. The moment the shells gape, stop.
Chef Dimitra
Thermaikos Midia Saganaki (Μύδια Σαγανάκι)
Thermaikos mussels cooked fast in spicy tomato, ouzo, and feta, a northern coastal saganaki made for bread, conversation, and a pan set straight on the table.
Chef Dimitra
Aegean Island Chtapodi me Kritharaki (Χταπόδι με Κριθαράκι)
Aegean island octopus, tomato, red wine, and toasted kritharaki share one pot, so the pasta drinks the briny sauce and stays glossy instead of turning heavy.
Chef Dimitra
Aegean Coast Psari Plaki (Ψάρι Πλακί)
Aegean coast psari plaki is the quiet whole-fish bake: onions and tomato softened first, fish laid on top, and olive oil doing its slow work until the bones release cleanly.
Chef Dimitra
Ionian Bakaliaros Plaki (Μπακαλιάρος Πλακί)
Ionian bakaliaros plaki is salt cod baked with tomato, garlic, potatoes and olive oil, the Lenten cousin of fried cod, softer, saucier, and made for bread.
Chef Dimitra
Psari Spetsiotiko (Ψάρι Σπετσιώτικο), Spetses Baked Fish
Spetses gives white fish a tomato-red cap of garlic, parsley, olive oil, white wine and breadcrumbs, baked until the crumbs drink the juices and the fish stays tender.
Chef Dimitra
Ionian Islands Soupies me Spanaki (Σουπιές με Σπανάκι)
In the Ionian islands, soupies me spanaki is a plain Lenten braise: tender cuttlefish, green spinach, dill, and just enough tomato to stain the oil.
Chef Dimitra
Cycladic Psari sti Schara (Ψάρι στη Σχάρα)
Cycladic grilled whole fish is sea bream or bass over coals, finished with sharp ladolemono while the skin is hot enough to drink it in.
Chef Dimitra
Cycladic Garidomakaronada (Γαριδομακαρονάδα Κυκλάδων)
Cycladic shrimp spaghetti lives or dies by its shell stock: heads and shells simmered first, then tomato, wine, garlic, and pasta finished together in the pan.
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