Yiayia Spetses

Yiayia Spetses Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Yiayia Spetses, Restaurant, Bouboulinas & Laskarinas, Spétses.

19/09/2026

A perfect tomato needs very little introduction. Open it.
Let the juices run. Add good olive oil and a little salt.

18/09/2026

There is a moment after the fire when the real work begins.
The skin is removed.
The flesh is separated.
The smoke remains. This is the part no one sees when the plate arrives.

The quiet labour behind something that appears effortless.

Every good dish has a before. Before the plate, there is the harvest. Before the recipe, there is the ingredient.A crate...
16/09/2026

Every good dish has a before.
Before the plate, there is the harvest.
Before the recipe, there is the ingredient.

A crate of tomatoes in the sun becomes something completely different once it reaches the table.

Some dishes could only come from a certain place. Bianco belongs to the coast.
14/09/2026

Some dishes could only come from a certain place. Bianco belongs to the coast.

The best kitchens are not built only around recipes. They are built around people. The person who checks the vegetables....
12/09/2026

The best kitchens are not built only around recipes. They are built around people.
The person who checks the vegetables.
The one who tastes the sauce.
The one who knows where everything belongs.
A glass of wine between service and preparation

10/09/2026

There is something very Greek about a plate of fried potatoes.
They are never just a side.
They sit in the middle of the table, collect the sauces, invite another glass of wine and usually disappear without anyone noticing.

Ours carries the warmth of Corfiot pastitsado sauce and depth of graviera cheese.

An oyster is a reminder that the sea has its own vocabulary. Mineral. Salty. Fresh.
08/09/2026

An oyster is a reminder that the sea has its own vocabulary. Mineral. Salty. Fresh.

The best part of koukouvagia is not the first bite. It is what happens after. The rusk softens under the tomato. The oli...
06/09/2026

The best part of koukouvagia is not the first bite. It is what happens after.

The rusk softens under the tomato.
The olive oil finds its way through every layer. Someone reaches for a piece with their hands before anyone remembers there are forks on the table.

The aubergine has a talent for becoming something else. On the outside, almost forgotten by the fire. Inside, transforme...
04/09/2026

The aubergine has a talent for becoming something else.
On the outside, almost forgotten by the fire. Inside, transformed into something soft, smoky and deeply savoury.
A little charcoal, good olive oil and the flavour of a vegetable that knows how to hold its own.

02/09/2026

Every culture has its own way of showing appreciation for a good dish.

In Greece, sometimes it is the simplest gesture.

A piece of bread entering the plate one last time.

The sauce collected. The oil gathered. Nothing left behind.

Address

Bouboulinas & Laskarinas
Spétses
18050

Opening Hours

Monday 18:30 - 00:00
Tuesday 18:30 - 00:00
Wednesday 18:30 - 00:00
Thursday 18:30 - 00:00
Friday 18:30 - 00:00
Saturday 18:30 - 00:00
Sunday 18:30 - 00:00

Website

Alerts

Be the first to know and let us send you an email when Yiayia Spetses posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category