In this new weekly space, keep up with ‘Jack’ as he navigates daily life in Athens… Anecdotes, stories, hits & misses, the good, the bad and, well, the rest… Have a story to share? Send it to ideas@xpatathens.com!

Hey! Welcome to my corner : ) I’m a 30-something expat – born & raised in Canada, of mixed English/Irish/Greek ancestry. Outside Canada, I’ve spent a few years living in Australia and Ireland, and have called Athens home for the past two… I love so many things about this city – and so much else leaves me shaking my head…

Will there be traffic? Will I get the paper I need? Will I find parking? Is this ‘highly recommended’ restaurant worth the price? Is that random café on the corner as bad as it looks? Is the beach I heard about today worth the drive? Can my ‘brain’ and my ‘heart’ ever agree on this place? Is it really too far to walk? Was she just rude to me, or did I miss something in translation? Is the sun through my window as warm as it looks?

‘You never know until you try…’ – in Athens, ain’t that the truth!

See you next week…

Jack

We found this place after being turned away from Mamacas because they did not have any available tables. Since it was already 10:30 p.m., we decided to walk up the street and simply look for an interesting place to eat.

We stumbled into this restaurant and we were glad we did. As the name implies, this is not a place for vegetarians. Meat, meat and more meat is focus of the menu. The meats that we ordered were simply prepared, grilled over an open fire and wonderfully seasoned. This is not a filet mignon restaurant. They use less expensive cuts but the texture and taste were great. Instead of lamb rib chop, they served lamb leg chop. While it is a tougher cut, the flavor is far superior. By the end of the meal, we all agreed that the menu was simple, basic and delicious, and that we had make a great decision in eating at this location. If you go, don't forget the salads, especially the one that has a lot of chopped mint. I can't remember the name of the salad, however, I really enjoyed it.

The dishes were fairly priced. The atmosphere was simple, fitting into the taverna category. They had both indoor and outdoor seating. The menu has an English translation and our waiter spoke English. The crowd, however, was strictly young adult Greeks. I did not hear any other language spoken in the restaurant other than Greek. The restaurant is located in the Gazi area which is, to my understanding, frequented more by Greeks than tourists.

Photo courtesy of Matt Barrett: http://www.athensguide.com/gazi/index.htm

Hours Daily noon-1am Location Gazi, Gazi-Kerameikos-Thissio Transportation Metro: Kerameikos Phone 210/341-3440 Prices Main courses 15€-30€ Credit Cards Not accepted.

Do you have a recommendation or recipe to share? Send it to us at ideas@xpatathens.com!

Actually, there are two towns on the island – the lower town, at sea level, which has been slowly (and tastefully) restored; and the upper town or citadel, still in ruins, where you can wander alone among the old streets and fallen houses, with the cicadas singing around you.

Spring is the best time for southern Greece, when the grass is green and the wild flowers are in bloom. Otherwise, go in autumn.

How do visitors get there?

Monemvasia is almost an island; its only link to the mainland of southern Greece is a narrow causeway. To reach it, it’s best to go by road from Athens, either by car or coach, which takes about five hours. Sometimes ferries call; sometimes not. If you’re thinking of going and don’t have your own transport, the hotels or a good travel agent will give you the latest advice about what’s running. For train-lovers, there’s a quirky little railway that follows a circular route around the Peloponnese from Athens; but you’ll still need to combine that with a bus/coach/car journey. There are also luxury cruises that call in.

Where are your favourite places to eat?

Twenty years ago an old, black-clad grandmother cooked me a dish of beans on a Primus stove in Matula’s taverna (www.matoula.gr). I think it was the only place to eat in those days. Now there are others – the Kanoni taverna, Mariantha’s taverna and places across the causeway on the mainland. Greek cuisine isn’t really “haute”, but it’s fresh, lively and local. Try the fish, and perhaps the local Malvasia wine – Shakespeare’s Malmsey.
 

To read more, please visit telegraph.co.uk

By Paul Waters