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// JUNE 2018
The raw diamond of Kefalonia
Athens
Patras
Sami
Lepeda
Lixouri
Paralia Petani
Porto Athera
Agia Thekli
Rifi
Chavdata
Chavriata
Mantzavinata
Lixouri
Lixouri
Lepeda
Argostolion
Lixouri
Kaminarata
Moni Iperagias Theotokou Kipoureon
Lepeda
Megas Lakkos
Paralia Petani
Platia Ammos
Skinos Chavriata
Kounopetra
Xi Beach
Lixouri
Lepeda
Atheras
Amidi Beach
Fteri Beach
Atheras
Lixouri
Myrtos

Lepeda


19th of June
Pick nick by the sea

After our meeting with the two exceptional gentlemen from Lixouri, who introduced us to the rich musical culture of Kefalonia, we returned to our villa in Lepeda and prepared ourselves for a very special afternoon.

Kostas was going to take us for boating to a nearby small bay, where we would swim and then we would enjoy a real Kefalonian pick nick, by the sea.
 


In fact, he was going to grill for us fresh sea bass…in the sand!
He was going to do it with a very particular way, which was unknown to us, till that moment.
We didn’t have the slightest idea of how he was going to cook with materials that he would take only from the lovely nature surrounding us!
In any case, we weren’t prepared for the gastronomical feast that followed and the experience proved to be a real summer celebration!


Cooking in nature!

For our late afternoon pick nick, apart from the sea-bass, we took with us a large, wooden chopping board , foil, two sharp knives , a cutter for sea urchins (it is called guillotine  in the “chef language”) and also a special bag for washing the urchins in the sea water.
Kostas had promised to dive into the sea and catch for us some of that unique and savory seafood, which is considered as the absolute delicacy in Greece, while it is usually eaten raw and as soon as it is caught.

In our pick nick basket, we put fresh tomatoes, Kefalonian olives (“koronaiikes”), local, boiled leafy green salad (“almyrikia” ), fresh onions, coarse salt, local extra virgin olive oil, produced by Kostas, juicy lemons and also two exquisite wines:
Kefalonian Robola (Vino di Sasso) produced in the exceptional winery of Evryviadis Sklavos, which we had already visited, and dry white wine  produced in the  Haritatos  Winery, also situated in Kefalonia.
Of course we didn’t forget to take with us glasses for serving our wine, a deep bowl for our salad, forks and also little spoons for our urchins!

Fully equipped for the absolute gastronomical experience, we arrived at our secret little bay and after some swimming in the crystal clear waters, we started working immediately!

 


We dug a deep enough hole in the sand and picked twigs from the beach to light a fire, absolutely necessary for cooking our fish. While waiting for our fire to settle and the twigs to carbonize, we saw the ceremonial preparation of the fish that Kostas was going to grill.
 

The rite of grilling fish in the sand!

Kostas cleared first the sea bass and then opened their bellies.
Then, he put the coarse salt on the wooden chopping board and cut the fresh lemons.
He filled the bellies of the fish with slices of lemon and plenty of fresh thyme and then he “closed” each fish inside a thick salt crush.
Then he wrapped the fish inside foil pouches, which he put on the charcoal, and covered the “parcels” with a large piece of foil again.
This had to be done, so as for the fish to be protected from the bed of sand he covered them with, afterwards.
That was the last phase of the preparation.
Buried, literally, under the sand, the sea bass fish was left to cook for more than an hour, while the dusk was painting the beach with rosy colors.
 


Kostas prepared us a delicious salad with all the fresh materials we had brought with us and afterwards he dived in the sea and caught the urchins he had promised us.
 


And then we learnt that all the urchins are not the same and only the female ones, with the smaller spikes have eggs, which they owe their deliciousness to.
The ones suitable for eating have a bright orange color and are eaten as soon as they are opened with only a few drops of lemon, which emphasize their refined taste.
Kostas served them elegantly to us inside two big hollow oyster shells.
We opened the bottle with the exquisite Vino di Sasso to accompany this delicious sea fruit, while we were waiting for our fish to cook.
 


When they were ready, Kostas removed the sand bed and the extra piece of foil and brought the parcels with the fish next to the wooden chopping board.
He then removed the wrapping foil, cut and opened the fish in two large slices and put a few drops of oil on their piping hot flesh, which had all the aromas of the sea.


Gastronomical experience of very high standards!

We had never ever tried such an eclectic delicacy!
And surely we had no idea that a dinner by the sea, with fresh and simple materials and also with the help of nature could be such a unique gastronomical experience.
We accompanied our gourmet dinner with the excellent salad and the very good white dry wine of the Haritatos winery, while the dark was falling and we could see far away the ships and the small sailing boats passing by with all their lights lit.
 


That evening in Paliki had something magic about it and filled us with joy and euphoria.

When we returned to our villa, we sat for a while at our veranda so as to reminisce all the wonderful and unique things we had experienced.
 


Kefalonia kept revealing its beauties in every possible way, through its magnificent nature and its extraordinary people.
But tonight, we had honored its simple, but amazing cuisine with fresh local materials, while sitting peacefully by the sea.
And as the greatest chefs in the world claim, nothing can be compared to the good, fresh primary ingredients, which are the best basement for the creation of the most famous gourmet dishes.

Our pick nick by the sea justified this view in the best way possible…

Country: Greece
Date: 2018
Route: Kefalonia-Peninsula of Paliki
Cities: Athens, Patras, Sami, Lepeda, Lixouri, Paralia Petani, Porto Athera, Agia Thekli, Rifi, Chavdata, Chavriata, Mantzavinata, Lixouri, Lixouri, Lepeda, Argostolion, Lixouri, Kaminarata, Moni Iperagias Theotokou Kipoureon, Lepeda, Megas Lakkos, Paralia Petani, Platia Ammos, Skinos Chavriata , Kounopetra, Xi Beach, Lixouri, Lepeda, Atheras, Amidi Beach, Fteri Beach, Atheras, Lixouri
Duration: 8
Difficulty:
Population:
Rating:
comments
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comments
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Country: Greece
Date: 2018
Route: Kefalonia-Peninsula of Paliki
Cities: Athens, Patras, Sami, Lepeda, Lixouri, Paralia Petani, Porto Athera, Agia Thekli, Rifi, Chavdata, Chavriata, Mantzavinata, Lixouri, Lixouri, Lepeda, Argostolion, Lixouri, Kaminarata, Moni Iperagias Theotokou Kipoureon, Lepeda, Megas Lakkos, Paralia Petani, Platia Ammos, Skinos Chavriata , Kounopetra, Xi Beach, Lixouri, Lepeda, Atheras, Amidi Beach, Fteri Beach, Atheras, Lixouri
Duration: 8
Difficulty:
Population:
Rating:
comments
VIEW
Country: Greece
Date: 2018
Route: Kefalonia-Peninsula of Paliki
Cities: Athens, Patras, Sami, Lepeda, Lixouri, Paralia Petani, Porto Athera, Agia Thekli, Rifi, Chavdata, Chavriata, Mantzavinata, Lixouri, Lixouri, Lepeda, Argostolion, Lixouri, Kaminarata, Moni Iperagias Theotokou Kipoureon, Lepeda, Megas Lakkos, Paralia Petani, Platia Ammos, Skinos Chavriata , Kounopetra, Xi Beach, Lixouri, Lepeda, Atheras, Amidi Beach, Fteri Beach, Atheras, Lixouri
Duration: 8 days
Difficulty:
Population:
Rating:
comments
VIEW