The "taverna" has outside seating only and can cater for about 30 covers.
We had homemade Saganaki to start which is fried feta cheese made with goats milk. Delicious and so much nicer than the mass produced feta found in the supermarket.
We both ate goat in tomato sauce which had been
s l o w cooked in the oven and was gorgeous. The yoghurt and fig jam was outstanding. All made on the premises.
We have been sailing together for 15 years and have owned Stiletto for 13 of them. We have exhausted the Solent and the South Coast and all the other usual passages: West Country, France, Channel Islands etc. that are available from our home port of Gosport. [...]We are now embarking on our "Slow Boat to the Med" big adventure, having sailed out of Gosport in April 2017, with our final destination being the island of Ikaria, in the Eastern Aegean - where Andreas has his family roots. This will become the base for our adventures in Greek waters in the coming years. With hundreds of stunning island locations to cruise we could be away a while!