Aspasia Restaurant Mani (aspasia seasonal local cuisine) — Restaurant in Municipality of East Mani

While I rarely post negative or neutral reviews I post this review with full respect to the chef and the journey she began in her homeland, but potential customers need to be informed on some subjective points I have spotted during my visit.

I had great expectations for fine dining in a remote area with few similar options, when I visited this small restaurant on a local kitchen event (Saturday July 22nd). The owner's track in Athenian restaurants, the presentation in the mainstream and local media and the few ratings, prepared me for a unique culinary experience with local flavor, which by far the restaurant did not match. Rather than that, when we left the place we had a feeling of an uncompleted taste experience.

The place: The restaurant is placed on a relaxed garden at the spot of a previous local meat tavern. If you have been in the previous place do not expect family food or food to share with fiends and family. Decoration and set up is modern and makes you feel comfortable getting you in the mood of fine dining, that we did not receive. Reservation is needed so be prepared to be rejected if you make all the way to the small village of Stavri.

The menu: The menu changes every day, so at the day we visited the place was totally local, prepared by guest chefs as the restaurant's differentiation point claims. Main courses were quite limited and I would say extremely overpriced (25€ -30€ per portion), not to say there was no salad options. Prices would not be a matter if "chef's touch" was there and the final outcome was something to remember. But, paying 29€ for a portion of 5 small lamb ribs or similar price tag for a local pasta (tsouchti) with execution mistakes, is not reasonable at all. For sure none of the dishes we have tasted will make us return to the place and this is for me a key point Aspasia restaurant failed to deliver. Finally, 8€ for 4 half slices of sourdough bread is a reason to feel deceived.

The service While the service was very polite and supportive, I feel that did not match the expectations of fine dining. We have ordered an appetizer and two main courses and the main courses came with 20 mins gap, so we could not enjoy a proper dinner together. The 2 ladies served us had some knowledge gaps in the menu or could not promote the local flavor of the dishes which is also something to expect when the price tag is premium. Still, the negative highlight of the service was the mistake on the bill and the justification we received. I would not expect a place with upper class set up to make mistakes of this kind.

Finally, the overall outcome of our visit was that we find no reason to visit the restaurant again, when there are so many better options in the area. The chef and her team needs to work to much to fix several pain points to support the premium price tag...

Today I went to Aspasia in Stavri for the sixth time during my not-so-long holidays. That alone says something: once you experience it, it’s impossible to stay away. What kept drawing me back each evening was the anticipation of discovery—waiting impatiently to see what Stavriani would come up with. How would she prepare and present raw fish, and which raw fish would it be? What new miracle would she create with summer’s best fruit—figs? Never the same twice, always surprising, always inventive. Dining at Aspasia with my friends became the heartbeat of our summer.

Some dishes I’ll remember for a long time. The fide with calamari and Maniot sausage was the standout of the season: calamari cooked two different ways, with the subtle kick of Mani sausage with orange woven into the flavors. A dish both rustic and refined, it captured everything Aspasia is about. Or today’s favorite—local pasta cooked in seafood stock, with semi-cured sardine, fresh tomato, courgette, and those incredible scents of fresh herbs. The gambari (large shrimps), full of the sea’s sweetness and served in so many variations, the constant brightness of herbs, and the hand-knitted sourdough bread—so good I ordered loaves to take home—each added to the experience. On my last day before leaving, I’ll take one final loaf with me, to carry a taste of this place back home.

One evening, I tried the lamb chops without any particular expectations. They turned out to be the best I’ve ever eaten—tender, perfectly seasoned, unforgettable.

I never went alone. Sometimes I brought friends from abroad, who were astonished by both the food and the atmosphere in the shadow of Mount Saggias. I came with family—and we love eating in my family—who never imagined they’d find such an experience here. And often I came with Mani-regular friends, for whom Aspasia has now become part of the summer ritual. Every single one of them was amazed.

That’s why the few superficial negative reviews I came across surprised and saddened me. They dismiss the immense effort of Stavriani and her team, who, under challenging conditions, deliver something unique every single day: fresh ingredients transformed into dishes that simply cannot be compared.

I’ll never forget one of my visits this summer, when my friends and I happened to sit next to a renowned foreign chef. It was his first time at Aspasia, and watching his admiration as he tasted Stavriani’s food said everything.

Aspasia is not just a restaurant. It is the soul of summer on a plate—tradition reimagined with love, imagination, and integrity. Six visits weren’t enough. It was the highlight of my stay in my beloved Mani and it will be the very first place...

Dear all,

Consider this review a 1on1 prep talk from an educated foodie and hospitality expert, written for improvement and for safekeeping your hard made income.

Atmosphere: secluded in a picturesque little village howling with jackals. Light wind through the olive groves and darkness made the drive through even more palpable. The place itself... fully lit from bulb-garlande and soft greek music playing in the background. Marble square tables and beautiful vase flowers welcomed us.

Service: Friendly and warm welcome from unprofessional looking staff. We were seated and then immediately informed that a few dishes were sold out tonight. It was Friday night. A few dishes were actually 3 bestsellers, squid, lamb brains and octopus. We opened a bottle of wine and quickly realised after the first pour the rest was in our hands to take care of.

Food: missing a few dishes meant we had to choose from a smaller menu...which was a damp A4 printout, hard to desipher not because of its state but due to complex descriptions and included a section called 'all biddings accepted". Basically first come first served concept. Prices were astronomical - 17 euros for a tomato and basil salad...27 euros for a sardine and melon ceviche...Full stop here.

We are in a serious dilemma to leave the place but since we made it so far reluctantly we stayed. Too bad for us since we ended up paying 170 euros for tomatoes, basil in all dishes, a bit of cinnamon and cheese - main aromas in most dishes. And one bottle of wine. Excellent wine from my favourite Thymiopoulos reasonably priced under 40 euros. The Traditional Desserr turned up as baby food in a bowl, a pistachio guey galatopita gone wrong but who cares let's serve it as "concept".

At the end of our meal, cleaning our table meant taking my personally used dirty napkin to scrape left overs from it. Disgusting. I don't mind the unprofessional staff but I do mind basic health and cleanliness standards.

Overall experience: We felt scammed for two people to pay so much for an average meal in such a media hyped place. Maybe the chef/cook of the place dreams of Michelin fairydust sprinkles but sadly we were/are very disappointed customers. Rip off feelings continue today.

Being humble in what you do, especially with all the media hype sugar-coating the Aspasia concept, ought to be enforced.

Final word of advice: For the restaurant and chef - lower your prices upgrade your food, operation and service. For future customers - lower your expectations and save your money for somewhere your well deserved budget will deliver - The Value For Money Experience we are looking for these days.

Respectfully of...