Kollias - Legendary Seafood Now In Syngrou

  • by XpatAthens
  • Monday, 16 February 2015
Kollias - Legendary Seafood Now In Syngrou
The restaurant serves extremely fresh, innovative seafood dishes at affordable prices. Reliable dinners include grilled sea bass or shrimp in tomato and pepper sauce. Adventurous diners should try mussels stuffed with rice, grapes, and pine nuts; cuttlefish stew with broccoli and cream; or lobster with lemon, honey, and balsamic vinegar. Fresh salads and vegetable fritters accompany meals, and a simple but excellent wine list promises terrific vintages. Smart-casual to dressy attire. Reservations necessary. I have my all-time favorites and Kollias taverna is definitely one of them. I think it’s one of the few destination restaurants that have bucked the trend, lasting and thriving in an area that defies the dictum “location is everything.”

Years can go by between visits, as was the case with a friend of mine recently, but he recalled her name and the dish she ate the last time she was there! Software geniuses have designed computer programs that do that! For Tasso it’s part of being a good restaurateur. The place hasn’t changed much over the years. It’s live in, filled to the brim with fishing and maritime trinkets. His kitchen is open to the public and always bustling, but a visit to the fridge to see the catch of the day—always directly from fishermen and not from the Ichtyoscala (the wholesale market where the fishing boats come in every morning)—is a must. We love the fact that here we found a whole range of great Lenten fare, including: soupia Yiouvetsi (cuttlefish and pasta) with its ink, eggplant rolls filled with mussels, octopus Stifado (stew). Seskoulodolmades with pligouri (chard dolmas filled with bulgur), and stuffed kolokytholoulouda (zucchini blossoms). Don’t miss the pitaroudia (fried patties) filled with Tarama either. Small fish from the Aitoliko Gulf off western Greece, such as “hovioi” are in season now and Tasso is quick to tell you that the bigger size is called “Papoutsia” ("shoes") by local fishermen. We loved his fried small soupies in their ink and the classic but delicious fish baked in salt. It’s not easy in these tough times to keep a place going for so long. Kollia’s recipe for excellent food, fresh greek fish, the best wine prices in town and hospitality that’s really heartfelt has made this place top of my own list of personal favorites.

Hours: Mon-Sat 9pm-1am, Sun noon-4pm; closed Aug

Alcohol Served: Beer, Wine

Ambiance: Intimate, Outdoor Dining

Dress: Business Casual

Meals: Dinner

Reservations: Absolutely Required

Contact: +30 210 462 9620 /210 94 08 620

Address: Syngrou 303 & Dimosthenous



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