Work was done for the day, and we wanted a beach day with a long, leisurely Greek lunch. We arrived at Emperios and chose To Kyma for the random reason that it was the last restaurant in a small row of outdoor tavernas. We were warmly welcomed and seated in a breezy shade (mid-July) and told we could use the sunbeds, beach and all facilities for the afternoon.
We ordered the goat in red sauce which was extremely delicious, but for light eaters, could be heavy for a warm summer afternoon. We also had the fried zucchini with garlic sauce, a side of sauteed vegetables (zucchini, bell peppers and carrots), and a dish called 'greens'. Our server wasn't sure of the English translation, but my guess is a type of sauteed dock leaves.
Other amazing highlights include a traditional Kalymnian mermizeli salad, made with dried millet/barley bread called peksimet that sponge divers used to carry for long journeys, which is resuscitated with water and drizzled with a tahini sauce, feta cheese, onions and ample tomatoes.
The friendliness of the service, great conversation with knowledge of the area and happy tummies led us to a swim and lie down. After a dreamy snooze, we had the best mojitos we've had for years (not too sweet).
Welcome to the First Gulet Charter Blog.