Tuesday, July 27, 2010

Day 6: Food! It's what's for dinner...in Greece

The ever present Greek salad was had on most days by at least one of us on the trip. This exquisite example was devoured by several of us at 1986 at Kakanapakhe in Nafplio. The Greek salads here have all had several olives, wonderful tomatoes, thinly sliced sweet red onion, cucumber slices and to top it off brick of feta covered in olive oil.

One of Becky's favorite dishes was the BBQ luncheon of freshly roasted lamb, tomatoes, peppers, onions, and olives. As we gathered at the table and ate of the succulent lamb, the waitress wandered about asking (and not waiting for an answer) then dumping more fresh lamb on our plates. At the end of the meal, the owner appeared again - he had welcomed us into the restaurant with a warm smile and a handshake - yelled, "OPA" and preceded to take a plate from the neighboring table and smash it on the floor near our table. We shouted in chorus, which only encouraged him to take another and do the same. Ahhhhhhhhhhh - lunch, Greek style! (Her favorite was dolmades with egg lemon sauce and beet and green salad.)

Next up we have DK's scrumptious shrimp. Perfectly seasoned and grilled, this entree would rate a ten on Top Chef. Perfectly grilled veggies and rice complimented the seafood. The entire team awarded 1986 a gold medal and encourage anyone who is in the neighborhood to dine here.

After many many many Greek salads (which she loves) and plenty of lamb, pork and chicken, Kamie was absolutely delighted to eat some fresh shrimp ("garides" to you Greek speakers). This particular shrimp dish features shrimp and feta in a delicious homemade tomato sauce - a traditional dish - and a very yummy one too!

Wilson & Matera get smoked... salmon that is. This was a wonderful appetizer of thinly cut smoked salmon over some cabbage & greens with some capers and drizzled lemon. Both of our plates were clean enough to just put back up on the shelf. It was tasty.

Last, but certainly not least, dessert. This is a typical ending to a Greek meal. This watermelon was locally grown here in the region of the Peloponnese; most all of the produce in Greece is grown within the borders of the country. There is a wide variety to choose from, grapes, cherries, peaches, citrus of all kinds and even pineapple. It is a perfect way to end a meal, it is light and refreshing.


  1. Killer post, Jeff!!! Loved the food report! The sustainability nerd in my digs that that most everything is sourced within the country's borders as well...

  2. Sustainable or not, this is making me hungry.