Kavos — Restaurant in Loutraki-Perachora-Agioi Theodoroi Municipality

A masterclass in Greek seafood – storytelling on a plate

“Do you know how to eat fish head?” Owner (grinning): “Then take this marble grouper head. There’s no time for fish soup, but Bianco is a better alternative.” He leaned in: “This fish is called ‘shadow fish’ — Latin name: Dentex dentex. Eh… let’s say it’s lost in translation by greeks.” And when we naively suggested seafood spaghetti, he shook his head firmly: “No no no. Fishes or pasta. You have to stick to one highlight.”

And that highlight? Every. Single. Dish!

From the grilled scorpion fish to the silky Bianco marble grouper, fried calamari, peeled fresh tomato salad, juicy French oyster etc ,everything was bursting with honest sea flavor. Every sauce — from lemony oils to garlicky pan juices — demanded bread for dipping. We couldn’t resist.

It’s the kind of place where simplicity meets soul, where the chef speaks to you with fish instead of words. Definitely a restaurant worth the detour, and — frankly — better than our later “fancier” meal in the famous Milos restaurant ! Half the price, double the taste, and infinitely more heart.

Kavos Fish Taverna is not just a meal. It’s a dialogue. A philosophy. A memory. Go hungry....

Driving from Athens down to Peloponnese you will cross the famous old canal of Corinth. Definitely worth stopping by (you need to exit the highway Olympia Odos at Loutraki) in order to look down from the bridge to the more than 100 years old construction. If you like to take a break there for lunch I would recommend Kavos 1964. It is situated by the sea in a very nice and quiet location. We have arrived quite late (outside ususal lunch hours) but the owner was very friendly and helpful. Started with some Taramasalata and simple garden salat, bread and olives - very fresh and very tasty! Joined by some white and try house wine (fair price!). As a main course we asked for fish. As usual in Greece (I like this!) we went to the kitchen and the owner showed us what kind of fresh catch was still available. So we ended up with the different types of fish from the grill - as well very tasty. I would not consider the place a very cheap taverna but considering the quality and the ambience of the place we have enjoyed Kavos 1964 a lot. I would definitely go there again if I am back in this...

Tassos is an incredible man from a long line of people passionate about food and people. And this becomes incredibly obvious the moment you arrive with the smell of the food combined with the soft lighting and gentle crash of the Aegean sea only feet away.

In spite of the number of locals that were already filling the restaurant when we arrived, the staff ensured we were seated and were aware of a potential delay. There was little to no delay in being served by a wonderful waiter.

Once we were ready, we were lead to the kitchens where you can peruse the fresh array of seafood on offer. Tassos took one look at us and after letting us start to fumble around what we wanted, took the helm and encouraged us to follow his lead. He explained that he will recommend the food that will best represent the experience they wanted us to share in.

Hands down the best experience of the best seafood that I've had. Sharing and eating the food with our hands in a very personal meze style.

Cannot recommend it enough, and my suggestion is to allow them to do what...