Aleria is quickly becoming a family favourite. This restaurant cooks great food in a great atmosphere.
On saturday we feasted on, potatoe soup ganished with chorizo, a lentil salad , with the typical greek smoked pork, lonza, very tasty.
Then I had salmon tartare , my husband went for cooked salmon, both perfect.
To accompany this we drunk my latest discovery, Pappagianakos Savatiano, with a touch of oak.
The savatianno variety has always been considered a little second rate as they make retsina from this variety.
However, this wine is sublime and just demonstrates what a top winemaker Pappagianakos has become.
Some of you are thinking that I have abandoned greek food, not at all, just sometimes it is nice to have a change and not to be totally ethnocentric
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