In Nea Penteli, in an area associated with steaks and ribs, Andreas Karpathakis envisioned a tasteful and relaxed space, drawn from the memories and experiences of his family’s travels, and managed to create a place with an autonomous personality. “Like a ship that travels and calls at ports,” he says. The reopening of restaurants after the coronavirus restrictions coincides with the second birthday of the tavern, which first set sail in June 2018.

It describes itself as an exotic tavern, and indeed this place could be on any pier in the world, a ford at sea, from California to Indonesia. “Yes, it’s like summer is sleeping inside you,” says its owner Andreas, who, along with his entire family, shares a maritime past. “I’ve also been traveling on ships for three years, like my grandfather and my father. The whole story comes from my grandfather. I used to tell him “tell me stories from the Caribbean” and he would say “in Karavaiki…”. I would say “it’s not called that…”. “No, no, it’s called Karavaiki,” he insisted.

This mix ’n’ much of his family’s travels around the world, provided the inspiration for the shop as well as for its dishes.

The youthful crowd creates a nice carefree atmosphere, while the travel essence is reflected in objects such as ships, hats, a mural of Fidel Castro and an iconostasis with Buddha, as well as in the musical choices that range from Cuban and classic rock to old folk and live Cretan music.

The menu is also full of flavors that take you on a journey, all of which are handmade, have a modern approach, spices and ingredients and are reminiscent of something from the Athenian urban heritage – like the porcelain tableware from the old Astir Hotel, which Andreas found in an antique shop – they have a comforting deliciousness.

You will start with a raki and the oriental flavor of hummus with curry, which is made with a recipe from Syria. You will be delighted with the freshness of the tabbouleh with Aegina pistachio, you will sigh with the pastourmadopitakia and you will order with style a… crayfish salad with feta cream. The sardines have South African spices, the meatballs have chorizo ​​and the steak has a Thai essence.

The dish that makes me come back is the mutton kebabs with wasabi sauce as well as the Tsachpiniki idea with the corn “ribs”.

The closing is also abundant with kunefe or with the spicy carioca with Aegina pistachio and rose ice cream with pieces of Turkish delight.

Ideal for… an evening where the cool breeze of Penteli cools the capsule from the joy that a get together with the old friends brings.

info (25th March, Nea Penteli, tel. 210 609 6165, Open: daily: after 6 pm & weekends from 1 pm).