Tag Archives: Aegean Sea

Sumptuous seafood at Ο Ντίνος, Tinos Island, Greece

Gianakis Bay gleamed in the afternoon sun as my guide from the Municipality of Tinos Island, Adriana Flores Bórquez, and I entered the bay front Ο Ντίνος Restaurant. As so often in Greece you may find the spelling in the Latinized Greek alphabet, O Ntinos, or in English, The Dinos. No matter the spelling, Ο Ντίνος could not be in a more advantageous location for one of Tinos Island’s leading seafood and fish tavernas.

(left) author, (right) Chef/Owner Antonis Bambakaris

Chef/Owner Antonis Bambakaris had prepared a special menu for Adriana and I on this weekday afternoon since this was off-season when most restaurants are closed, although Ο Ντίνος was open on weekends. The attractive stone and wood building with a wide open terrace hugs the bay.

Kavavia is a traditional Tinos fish soup with an aromatic broth and lots of gavors – small fish – and a variety of other fish, rice, tomatoes, potatoes and carrots. The fish and vegetables are removed and arranged on a hot platter. The broth is served separately with the platter of fish and vegetables shared by the table.

Regosalata

Regosalata is a herring spread made from pureed potatoes, grilled herring, carrots, onion and a touch of tarama. Grilling the herring imparts a subtle smoky flavor to the spread.

A salad of louza, cheese, sundried tomatoes, lettuce, balsamic and cashew nuts was a study in flavors and textures: aged louza, a prosciutto-like cured ham that’s native of the neighboring island of Mykonos, concentrated tomato being sun dried and chruchy, rich chashew’s made this a luxury salad.

salad of louza,

For an additional texture, the sun dried tomatoes can be dipped in a batter (consistency of pancake batter) made with ouzo, tsipouro or raki, water, salt and flour then fry in oil until coating is crispy. These can also be served as their own meze.

Gavors

Gavors are small fish similar to herring, sardines or anchovies. They are high in Omega fatty acids and often added to soups, such as the Kavavia, fried or sautéed as in Chef Bambakaris dish topping red onion, cherry tomatoes and capers on Greek fava bean spread.

checkpeas

A dish of chickpeas was slowly cooked with zucchini, onions, parsley and cherry tomatoes. It was reminiscent of Middle Eastern dishes, which is not surprising considering the millenniums old trade routes between the Middle East and Greece.

Like most chefs, several of his dishes are his own recipes, and Antonis Bambakaris shared the basic preparation – although not the actual measurements for the ingredients. An imaginative cook should be able to recreate these three dishes:

Artichoke hearts with capers:

Artichoke hearts with capers
  1. Trim fresh artichokes until you have the cup of the heart.
  2. Place in a bowl or zip-lock bag the hearts, sunflower seed oil, white wine vinegar, juice of at least one large lemon and a generous teaspoon of sea salt. Marinate for at least 3 hours.
  3. Bring a pot with 1 quart of water to a boil and add the hearts and marinade and boil for 3 to 5 minutes. Remove from the heat and cool in the broth. The artichoke hearts can be kept covered and refrigerated for up to one year in the broth.
  4. To serve, remove from the broth and arrange on plates. Drizzle with olive oil, capers and parsley.

Caramalized Octopus with honey garnished with cherry tomatoes and carrot puree:

Caramelized Octopus
  1. Simmer the octopus using a ratio of 1 pound octopus (cut in serving pieces) in a boiling stock of 1/3rd cup white vinegar, 2 quarts water, a couple bay leaves and ½ a cinnamon stick. Reduce the heat and simmer gently for 20 to 30 minutes.
  2. In a large pan sauté onions until translucent along with slivered green peppers and sliced carrots. Then add seedless golden raisins and a clove of garlic. Sauté for several minutes more. Add some honey (preferably Greek thyme honey) and white wine, and reduce to a glaze consistency.
  3. Drain the octopus but reserve the broth. Add the octopus to the vegetables and cook for an additional 5 to 10 minutes adding a little broth to maintain a glaze that will coat the octopus.
  4. For the carrot puree: While the above vegetables are being sautéed, bring a pot of cold water to a boil. In proportion to the weight of peeled and sliced carrots, add 1/3rd as much cubed potatoes, 1/3rd as much chopped onions and clove of garlic chopped. Reduce heat to a simmer for 30 minutes or until tender.
  5. While vegetables are steaming, in a small sauté pan add balsamic vinegar and grated orange and lemon zest. Reduce the balsamic by half. Add some Tabasco sauce to taste. Keep the sauce warm.
  6. Reserve a cup of cooking liquid. Drain the vegetables and mash until a smooth consistency adding just enough cooking liquid to achieve that texture.
  7. Have some chopped pistachio nuts and grape tomatoes in reserve.
  8. Assemble by dividing the octopus pieces on serving plates and surround with the carrot puree. Top with a portion of the vegetable glaze, drizzle with reduced balsamic and garnish with pistachio nuts. Arrange a few grape tomatoes around the plate and serve.

Calamari: (whole baby the best, tentacles separated).

Calamari
  1. Sauté the Calamari in oil, garlic, onions, bay leaf and green pepper until the natural liquids evaporate.
  2. Remove the bay leaf.
  3. Add some white wine, dijon mustard, and a bit of sugar to make a nice sauce. Don’t overcook octopus or calamari. Test to see when fork tender.
  4. Serve over steamed wild and/or brown rice.
Banana ice cream

Of course, dessert cannot be forgotten. A fresh homemade banana ice cream topped the lunch. Chef Bambakaris’ wife made the ice cream.

A nine course mid-afternoon lunch is not unusual for Greece, especially when enjoying leisure time in the Cyclades Islands. Tinos Island,  one of the most northerly of the Cyclades, excels in high quality restaurants, cultural sites and fascinating geology. Come for the beauty and serenity of Tinos; be sustained by fine cuisine at Ο Ντίνος while being mesmerized by the sun illuminating the Aegean Sea.

When you go: Tinos Island is easily reached by ferries from the nearby Athens ports of Piraeus and Rafina.

Disclosure: The author was a guest of Ο Ντίνος  through the cooperation of the Municipality of Tinos Island. Transportation to Tinos was provided by Golden Blue Star Ferry , on the island by Dellatolas Rent a Car and accommodations by Hotel Meltemi. Arrangements were facilitated by the MTCgroup.

The Ο Ντίνος (Dinos Restaurant)  Gianakis Bay, Tinos Island, Ormos Yianaki, 842 00, Greece

Ο Ντίνος

You can read more articles by Marc d’Entremont at:

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