The Olive and The Sea Greek Food Blog
  • In The Kitchen
  • The Pantry
  • In The Garden
  • At The Table
  • Around Town
  • About

AT THE TABLE

Mealtime is when family and friends bond, celebrate, and share stories. This section is my virtual table, where I write about people, places, events, and cultural tidbits, similar to the way I might share a story over a good meal. 

Gyro in Porto Cheli

11/7/2014

1 Comment

 
Picture
In addition to the port town of Katakolo and the island of Spetses, this past summer’s trip included a visit to Porto Cheli, a small coastal town two hours south-east of Athens. 
When in Porto Cheli, you wouldn’t know the country has spent the past few years in the depths of a financial crisis based on the multitude of restaurants lining the port’s boardwalk and real estate sales offices on nearly every block. My guess is that part of this economic prosperity is attributable to the town’s cove, which attracts foreign sail boats and yachts seeking shelter from the open sea. 
Picture
Picture
There are a number of good restaurants in Porto Cheli. Our favorite is Porto Kalamaki, an upscale Greek fast food located along the main boardwalk stretch.
Picture
Some of my favorite items on the menu are the pork souvlaki and gyro pita. Of course, if I ate these every day, I probably wouldn’t fit into my pants by the end of the trip. Thankfully, they have great salad options as well.
Picture
Picture
In addition to the food, we love the ‘al fresco’ dining, which they set up during the summer months.
Picture
Picture
Part of what makes a gyro pita so delicious is the juiciness of the meat shavings, which is lost when frozen and reheated. Imagine taking a perfectly grilled ribeye steak, cutting, freezing, and then reheating it. That’s how I feel about frozen gyro meat… So, if you are ever in Greece, don't miss out on the chance to enjoy a freshly made gyro. And if you are in Porto Cheli, make it one from Porto Kalamaki. You won't be disappointed!
Picture
If only I could enjoy these year round. Unfortunately, most if not all Greek delis in the US don’t offer souvlakis and their gyros aren’t as good as those served in Greece. The reason being that gyro in the US is prepared using meat that has been pre-sliced and frozen, whereas those prepared in Greece are made using meat shavings from pork or lamb that have been slow roasted on spits.
Picture
1 Comment
Dunning Sandra
11/9/2014 01:25:47 am

Makes me hungry just reading about it.

Reply



Leave a Reply.

    Categories

    All
    Arkadia
    Athens
    Boston
    Charlotte
    Coffee
    Fishing
    Greece
    Ilia
    Katakolo
    Kefalonia
    Mani Peninsula
    Nafplio
    Nemea
    New York City
    Peloponnese
    Porto Cheli
    Produce
    Raclette
    Spetses
    Switzerland
    United States
    Wine

    Instagram

    RSS Feed

    Charlotte Food Bloggers
    Greek Food Blogs
© 2015 The Olive and the Sea | About
Proudly powered by Weebly