Μπαλκόνι στις Κυκλάδες

From Schinoussa to Kareas, the distance is great. Nevertheless, the tradition of good cuisine remains alive, even far from the Cyclades.

They say that behind every famous man there is always a woman. In our case, this well-known saying is changed and becomes: «Behind a good restaurant are two women.» This is also proven by the history of the well-known restaurant in the Karea area, «Balcony to the Cyclades,» known to Athenians and not only.

To put things in order, let's start from the beginning.
The story begins in Schinoussa in 1992, when Mrs. Pothiti opened her small restaurant and treated tourists to whatever was good from her garden or the catch their boat brought in. Eventually, the time came, the children grew up (five, mind you), and three of them «stepped foot» in Karea, and «Balcony in the Cyclades» became a reality.

This is where the second name enters the picture, that of Filitsa Karamanli. She came to the island for a short while, fell in love with Pothiti's eldest son, Antonis, and stayed.
The moral of the story is simple. Pothiti laid the foundations of quality, and Filitsa built a kitchen on them, always Greek but more modern, and with slightly whimsical touches. 

Apparently «Balcony in the Cyclades» is not in the Cyclades. However, it resembles a ship – perched in a magical way – on the mountain, allowing the passenger's (or rather, the customer's) gaze to be captivated by the marvel of the Saronic Sea, making them think they are in the Cyclades. This impression remains vivid even when we look at the fish display with its huge variety, which Angelos Kovaios brings daily from his island, Schinousa, and from the neighboring Cyclades. 

However, since the raw material has little importance if the chef's skill is lacking, the kitchen, in turn, has a worthy captain – Filitsa Karamanli, about whom we have already spoken. Starting in reverse, we will talk about the impeccable handling of fish. Before these, there are the appetizers and the first courses. Excellent shellfish, delicious raw, like the tuna tartare with black garlic mayonnaise, but also many other antipasti, as we would say in Italian.

Filitsa's cooking is distinguished by its genuine Greekness, but also by her ability to incorporate new things in moderation, which makes the whole thing look more modern and fresher. Are you looking for something better? No need, I would say!