To Akrogiali
Voufalo, Evvia, Greece

This taverna at the end of the village was illuminated outside but dark within; until we went to investigate when lights came on and the proprietor raced to the door and stood ready to welcome us in. We did indeed go in to one of the few indoor tables, for, although it was warm enough to take one on the attractive terraces or even by the water's edge we felt it was unfair to make the man walk too far since he'd opened specially for us.
An extensive menu was produced, from which only 6 items were available! We chose 4 to share - prawn saganaki, small fishes, fried squid and chips. Half litre carafes of red and white house wine completed the repast. The little fish were tasty and the right size to eat whole, the prawn saganaki was very good but the calamari was superb. It was fried in light batter, whole, so Nick had to slice it at table. Whether it was this method of cooking that made it so good - tasty and tender, or whether it was fresh,good quality squid, but it immediately became the benchmark for Greek calamari. The chips were just chips. The bill came to €29.50, which was not as cheap as we expected it to be in an out- of-the-way place, but the willing friendly service earned a generous grat.
October 2009