An experienced and talented chef on a well-known beach in Tinos, a few kilometers from the capital, offers traditional products and flavors. A restaurant worth discovering.
Most Aegean islands certainly have something to tell about their culinary traditions, local products, and the gastronomic suggestions they can offer visitors. However, if someone wishes to combine their vacation with demanding culinary delights tied to the local tradition, the options become more limited. At the end of their research, they will conclude that Tinos holds the top position in this area.
Having explored the island in depth and in every detail, our steps recently, passing through Kionia, led us to the restaurant “Austria. Kionia is a small seaside settlement, 3 km from Tinos Town, with a welcoming beach and all the relevant amenities that make a place attractive to visitors. There, as time would have it, we got hungry, sat down to eat, and discovered Ostria.
To call a spade a spade, we must emphasize that from the outset, a restaurant is neither the wave crashing on its steps, nor the luxury of its interior, nor the prestige of its location. Above all, it is the soul, the interest, and the work of the person who presides over the kitchen. This person proposes the food and is responsible for the customer's well-being. Speaking of Ostria, we will start with an admission. Its soul, Manolis Tsoplakis, is anything but random. Established thanks to a rich professional career with experience both internationally and in Greece, he made a decision often seen among successful people: to return to his hometown and do something there.
At the same time, aware of Tinos' possibilities, he decided to work with them, whatever that means in terms of quality and offering. This, of course, does not limit him creatively, nor does his professional path lead him exclusively to the realm of modern cuisine. Ostria is aimed at an audience that loves good food, served in a pleasant environment with a rustic character and urban elements. An audience that appreciates local products within tradition, but does not exclude modern perspectives on taste.
Ostria's menu is compatible with all of the above, while at the same time bearing the quality seal of its creator. A careful reading easily leads to the conclusion that everything at Ostria is tastefully familiar and presents no comprehension problem for the visitor. The chef's experience allows - with modifications to the classic base of each dish - for elements that bring the dish closer to our times and exhibit characteristics of culinary intelligence.
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