A New Culinary Experience on Kythnos

On an island that honors tradition while embracing progress, a new gastronomic experience makes its debut this summer.

The oldest tavern-grill on Kythnos, the legendary "Kantouni", turns a new page and reintroduces itself to the public through a creative collaboration deeply rooted in Greek cuisine.

At the helm of this new era are Stefanos Sarantos (Pasta Bar, Nea Filadelfeia) and Nikolas Lambrogeorgos (Mirra, Kythnos), who understand the culture of quality meat and hospitality like few others.

Together, they bring to the forefront KANTOUNI TAVERNA, a project built on three pillars: Greek gastronomy, authenticity, and, of course, meat.

The dining area features an open kitchen and a vinyl record display stand housing nearly 1,000 vinyls, complemented by marble tables that evoke the warmth and charm of a traditional taverna.

In the kitchen, the preparations remain classic (with no twist):
- Freshly baked bread
- Spicy feta dip (Tyrokafteri) served with a fork
- Handmade cheese pie with sheep’s milk feta
- Homemade sausage and village salad with Tatsis feta
- Beets with local graviera cheese
- And, of course, the timeless classics: grilled skewers (Kontosouvli), beef patties (Bifteki), chops (Brizoles), and ribs (Paidakia)—lamb, goat, and chicken.

The fires are lit by midday, serving slow-cooked dishes such as:
- Lamb with hilopites (traditional pasta)
- Giouvetsi (baked orzo with meat)
- Jolias (fresh pasta with butter)
- Stuffed vegetables (Gemista)
- Moussaka
- Soutzoukakia (spiced meatballs)
- And daily specials.

Wine and spirits are an essential part of the experience. A curated selection features 13 wine labels and spirits of all kinds, completing the small but refined list.

KANTOUNI TAVERNA
Where tradition meets timeless taste.

Photo Cedts : https://www.instagram.com/pdmedia.gr/