Taverna Porto Keramoti — Restaurant in Nestos Municipality

It took 25 minutes for them to take our order after which it took another 50 for our last two dishes to arrive. They were ment to be pasta carbonaras but ended up being poorly seasoned spaghettis with some creme.

In case someone wants to actually eat a pasta carbonara I suggest you stay at home and learn to cook. Here is an easy recipe to help you out:

Ingredients

100g pancetta

50g pecorino cheese

50g parmesan

3 large eggs

350g spaghetti

2 plump garlic cloves, peeled and left whole

50g unsalted butter

sea salt and freshly ground black pepper

STEP 1 Put a large saucepan of water on to boil.

STEP 2 Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

STEP 3 Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

STEP 4

Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

STEP 5 Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

STEP 6 While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

STEP 7 Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

STEP 8 Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

STEP 9 Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

STEP 10 Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is...

We were really grateful that the staff managed to set up a table for 8 people without a reservation—especially on such a busy night! The tavern was bustling, so the service was understandably a bit slow, but the team was friendly and accommodating throughout.

As for the food, it was a bit of a mixed experience. While we appreciated the variety on the menu, some dishes fell short of expectations—particularly the dry French fries, the absence of baby calamari, and the lavraki, which wasn’t as fresh or flavorful as we’d hoped.

That said, the atmosphere was truly fantastic—warm, lively, and full of charm. It’s a lovely spot to enjoy a night out, and with a few improvements in the kitchen, it could easily...

The first tavern in Greece where tzatziki was from supermarket. It' s a shame for this iconic greek dish to be served from aupermarket in a traditional taverna. But it was just a sad exception. Luckly, the greek people apreciate the tasty homemade food and everywhere else you go in a greek taverna you cand have the great taste of...