Swordfish
Nea Skioni, Halkidiki, Greece

One of many harbour front tavernas, but one with local clientèle in evidence (also not a pizza bar).
It was the end of the season and 9.30pm so only grilled or fried fish and meat dishes were available. No problem! Nick was torn between the Anchovies and the Octopus. He settled on the former, whilst I went for Calamaris (always a good standby, especially on our first night in Greece) both of which we shared, washed down with house wine.
The bread was really fresh and the fish freshly fried to perfection of crispness without dripping with oil. Our companions were less fortunate with their choices of meat. The burgers were mass produced, the souvlaki uninspiring, and after toying with the idea of a fresh fish which we were carefully shown, K opted for chicken fillet, which proved to be tasty but tough, and greasy, as were the chips.
Portion size was just right and we left satisfied but not bloated. The House wine, both red and white, at €4/half litre was acceptably quaff-able, but the second carafe of red was not the same stuff, it was semi sweet which Nick described as drinking diluted port!
With the fish dishes at €7 each the bill came to €28.
Choose carefully, keeping in mind it is a fish restaurant, this can be a good place for Greek basics.
The decor is pleasant, with soapstone carvings around the walls and an abundantly blooming flower bed between the raised restaurant terrace and the pavement tables. The loos were so smart, complete with hot air blowers I completely forgot about the Greek plumbing.
October 2009