Yiayia Spetses

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An island of captains, pine trees, and long summers. Spetses has always understood hospitality differently. Not as perfo...
30/06/2026

An island of captains, pine trees, and long summers.
Spetses has always understood hospitality differently.
Not as performance, but as a way of life shaped by arrivals, departures, and tables that are rarely set for one.

Maria holding bottles we’ve been waiting for. The kind that don’t sit around long. The kind you don’t over-explain in se...
25/06/2026

Maria holding bottles we’ve been waiting for.
The kind that don’t sit around long.
The kind you don’t over-explain in service, you just open at the right moment and let them speak for themselves.

Cretan lamb with pilafi belongs to a way of cooking that predates explanation. It is not a dish that was designed, it is...
23/06/2026

Cretan lamb with pilafi belongs to a way of cooking that predates explanation. It is not a dish that was designed, it is one that was repeated, over generations, until it became inevitable.
Lamb cooked slowly over time, not to achieve tenderness as an effect, but because nothing else made sense in the rhythm of the household. Rice added to the same pot or finished with the same juices, absorbing what was already there, rather than being treated as something separate.
The tradition of it is not in ornament or ritual, but in necessity. In the understanding that nothing is wasted, and that flavour is built through continuity rather than contrast.
Meat and grain are not arranged to impress each other - they are simply allowed to share the same story. What arrives on the plate is not a reinterpretation of heritage.
It is the direct line of it, still intact, still practical, still quietly exact in its purpose.

Fresh catch, as it should be understood here, begins long before it reaches the table. It is the early rhythm of the sea...
18/06/2026

Fresh catch, as it should be understood here, begins long before it reaches the table. It is the early rhythm of the sea - the quiet work of boats returning before the light has fully settled, nets carrying what the water has decided to give, not what has been demanded from it.
Each fish arrives with its own trace of the day: temperature, depth, current, instinct.
What matters here is clarity: the skin crisped where it should be, the flesh still yielding, the salt of the sea carried through rather than added after.
Olive oil, lemon, herbs - used sparingly, always in support, never in command.

The truffle is not chosen, it is found. Led through dry earth and quiet patience, guided by instinct and scent, the sear...
15/06/2026

The truffle is not chosen, it is found. Led through dry earth and quiet patience, guided by instinct and scent, the search belongs as much to the dog as it does to the chef. Only when the ground gives up its hidden presence does the work inside the kitchen begin.

Sfougato, in its essence, is a dish of restraint and softness. Eggs, gently set, folded rather than built, allowing whatever is added to remain distinct within its tenderness. Here, it is enriched with staka - deep, almost custard-like, carrying the weight of Crete’s pastoral tradition and layered with potatoes that ground it in simplicity and warmth. Summer truffle is shaved over the top at the final moment. Not to dominate, but to open the dish, bringing earth, aroma, and a quiet volatility that lifts everything beneath it.

In the image, chef Charis stands with his dog, still carrying the trace of the search.

A space shaped by memory and instinct, where the idea of “home cooking” is not replicated, but reinterpreted with respec...
12/06/2026

A space shaped by memory and instinct, where the idea of “home cooking” is not replicated, but reinterpreted with respect.
The food carries traces of the Greek table as it was meant to be experienced: shared, seasonal, unforced.
Recipes that feel inherited rather than invented, even when they are newly composed. There is a sense of continuity in the way things are cut, seasoned, and served - an understanding that technique should disappear into feeling.

Spetses is not a backdrop. It is a living presence in everything that is poured here. An island shaped by salt and light...
10/06/2026

Spetses is not a backdrop.

It is a living presence in everything that is poured here. An island shaped by salt and light, where stone meets pine and the sea is never far from thought. Its history moves quietly through the streets - shipbuilders, captains, families who learned to read the wind as much as the calendar. Nothing here feels rushed, even when the island is full, everything carries a certain measured pace, as if time itself has agreed to soften at the edges.

A wine born from persistence rather than circumstance. After the fire that reshaped much of the old pre-harvest vineyard...
08/06/2026

A wine born from persistence rather than circumstance.
After the fire that reshaped much of the old pre-harvest vineyards in Melambes, the search did not stop - it simply moved elsewhere.
Across the dry hills of Rethymnon, in villages like Fourfouras, Monastiraki, Platania and Vatos, old bush-trained vines of Liatiko were found still standing.
Some 15 years old, others closer to 50, all rooted deep in a landscape that has learned to survive on very little. From these scattered parcels comes this rosé, an off-schedule creation, but one that feels inevitable in its place.
Low-intervention, precise and quietly gastronomic.
It opens with bright fruit - cherry and ripe plum - before widening into something more textured, almost tactile.
Gentle tannins shape the structure, while a subtle grapefruit bitterness carries the finish, pulling the wine back into tension and balance.

Dolmadakia are rolled by hand, one by one, with a patience that belongs to another time.The vine leaves are softened jus...
05/06/2026

Dolmadakia are rolled by hand, one by one, with a patience that belongs to another time.

The vine leaves are softened just enough to yield, never to lose their structure. The filling is placed with care - rice, herbs, sometimes pine, sometimes spice - depending on the hand that prepares them and the table they are meant for. Then comes the roll: tight, deliberate, almost architectural. Not too loose, so it unravels; not too firm, so it becomes dense. It is a balance learned, not written.

This is a technique passed through kitchens where nothing was measured precisely, only understood. Where rolling dolmadakia was never a task, but a rhythm in the day - done in silence, often in numbers, for family, for gatherings, for moments that required more than one plate.

They are cooked slowly, usually in layers, so they absorb rather than lose. Olive oil, lemon, time.

You don’t need a special occasion to enjoy something exceptional. Sometimes, it’s simply about the mood, the desire to e...
22/05/2026

You don’t need a special occasion to enjoy something exceptional. Sometimes, it’s simply about the mood, the desire to explore, to compare, to stay a bit more. Two wines, entirely different in character, each telling its own story.
Discover them on our wine list.

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

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