At Koutsounari beach, a few kilometers east of Ierapetra, Pelagos offers one of the most notable culinary experiences in Southern Crete, «anchored» on a magical coastline.
The northern coast of Crete, benefiting from the presence of the island's four major cities, attracts almost all tourist traffic, hosting millions of visitors each year. In contrast, the southern coast, despite not lacking in beautiful beaches, natural beauty, or traditional settlements, has only begun to develop in a more organized manner in the last two decades.
Today, in the hospitality sector, there are several modern tourist establishments with all the amenities that today's visitor requires. However, in the field of gastronomy, the picture is not equally dynamic. Having explored a large part of the coastline through our travels in Crete, we can say that one restaurant has consistently stood out for years: the Pelagos Seaside, in Koutsounari beach, approximately ten kilometers east of Ierapetra.
The Tzortzakis brothers, who had the initial inspiration and have maintained control from the first day of operation – as well as that of the Coriva hotel – made a choice that is proving to be crucial: they essentially invested in the kitchen, collaborating with significant names in the field. Thus, they don't limit themselves to simply fulfilling the need for a summer meal, but they offer a complete experience that combines ambiance and flavors that linger in memory.
Pelagos Seaside functions, first and foremost, as a welcoming haven for every visitor to the area, at any time of day. Its culinary offering is not just consistent, but is ready to meet every need, maintaining a consistently high level of quality and service, regardless of the time or demands.
In more casual choices and snacks, there is completeness and flexibility, covering every desire. The main menu is primarily sea-oriented, without neglecting generous options for meat lovers. As for the quality of the cuisine, it might be unnecessary to highlight specific dishes: the names that have passed through the Pelagos kitchen – under the current curation of Sotiris Evangelou, one of the most significant representatives of modern Greek cuisine – are a guarantee in themselves. Panagiotis Lambrakis has been the head chef since last year.
The experience is complemented by a very notable wine list, curated by Marios Tzortzakis, offering selections that ideally pair with the food.
In short, if your trip by ferry or plane brings you to Crete, it's worth making a small detour to Ierapetra and spending time at Pelagos. It's one of those places you'll hardly regret visiting.
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