No seafood lover should leave Symi without tasting its unique contribution to Greek cuisine, a local species of miniature shrimps known simply as Garidaki Simiako, or Symi Shrimps. What these tiny morsels of crunchy shells and succulent meat may lack in size, they more than make up for with some of the best shrimp flavors we’ve ever had, in any nationality or cooking genre. In fact these tiny crustaceans are so well-celebrated on the island that they even get their own annual festival day in August, when the entire community comes out for a mouthwatering cook off. To this day these shrimps remain one of my favorite memories of Greek food -- it was that good, and you shouldn’t miss it either.
We came across three recommendable restaurants in Symi, and (surprise, surprise) the best two were referred to us by the locals.
Food Review: MERAKLIS (Symi)
Address: Near St. John's Church, Yialos, Symi
Hours: 11:00 – Midnight
Website/Map: From SymiVisitor.com
Directions: Head to the square at the end of the harbor. Facing the sea, you'll see a small alley on the right hand side. Meraklis is half a block away down that alley, on the right hand side.
Our favorite, and probably one of the local favorites judging by the number (and girth!) of its Greek-speaking clientele, was the tiny taverna of Meraklis. As the place was somewhat hidden in a side alley half a block from the harbor front, Stamatia, our host at Marika Rooms, had to give us specific instructions to locate what she called her top choice for a taste of the famous Symi Shrimps. While the taverna itself was small, its tables sprawled out to cover a good portion of the alley and would become even busier in the evening.
We started off with a mysterious but excellent appetizer that belonged to the -salata category, though I’m not sure what it was called exactly -- it was simply what other tables were having and looked good to me. To my tastebuds this appeared to be a refreshing spread of minced crab sticks, celery and sweet red peppers, perfect on the fresh-out-of-the-oven bread. Please leave me a message if you happen to know what this is called.
Keeping with the seafood theme we ordered the Shrimp Saganaki, which did not come in a Saganaki plate somewhat to our disappointment. Perhaps a result of the mild sunny climate of the island, the Saganaki here seemed to take on a much lighter taste compared to the same dish in mainland Greece, with less spices on the sauce, a thinner tomato paste and a non-melted cheese. While they’re a little different from my expectations, the shrimps were fresh and meaty and the all flavors came out very well. But in terms of the depth and concentration of flavors, these large prawns were simply no match for their diminutive cousins, our next dish and the pride of all Symiots ...
The famous Symi Shrimps were in season -- bite-sized, bright red in color and best of all, laden with flavor-bursting shrimp caviar. Anyone who has ever made a bisque knows that the shell is always the tastiest part of a crustacean, and with these miniature shrimps none of that would go to waste. The shrimps were fried in NOTHING but garlic and olive oil until the shells crispen to a delectable crunch, and served with no other sauce or flavoring. Even the lemon was redundant. The result was some of the sweetest, crunchiest and most flavorsome shrimps we’ve ever had.
Look closely and you can see an abundance of delicate roes carried by the shrimps in this mating season, adding to the fullness of flavors with their briny zest. One word of advice though -- not all Symi Shrimps are equal and not every restaurant makes this dish as well as Meraklis does (see review for Taverna Giorgo and Maria below). If I ever return to Symi, Meraklis would top my list for restaurants to revisit.
Bill for Two Persons
| Seafood Salad | Euro 4 |
| Symi Shrimp | Euro 10 |
| Shrimp Saganaki | Euro 10 |
| Bottle of Water | Euro 1.5 |
| Bread | Euro 1 |
| TOTAL | Euro 26.5 (CAD$42.4) |
Food Review: TRATA (TRAWLERS) (Symi)
Address: Trata Square, Yialos, Symi
Hours: 11:00 – 22:00 (unconfirmed, based on observation)
Website/Map: N/A
Directions: Ask the locals where the Trata Square is -- it's on the right side of the harbor if you face the sea. The Trata taverna is right on the square.
Another restaurant highly recommended by our host lady, Trata was one of those anonymous little gems that we would never have discovered on our own. Tucked away on yet another side alley just east of the harbor front, this nondescript-looking taverna could fit into any Greek island anywhere. The quality of its cooking though was absolutely first class, and it was a shame that we only came for our very last lunch on the island.
Take this Imam Baildi for instance, which was easily the best vegetable dish of our trip. Period. There’s nothing fancy about it -- a slightly deep-fried eggplant shell, savory tomatoes and caramelized onions, and just the perfect amount of sweetening and fresh herbs. Probably every estiatorio in Greece has its own private recipe and secret little tweak, but this eggplant just turned out absolutely perfect. And the pleasant surprise was ... this was also one of the cheapest main dishes of our trip at only 5.5 Euros. You simply can’t ask for a better price-to-quality ratio than this.
I purposely avoided Italian food in Greece, after seeing the locals bastardizing pasta of various shapes and calling them Makaronia. But on this day my wife could no longer resist her craving we ended up with this sizeable heap of seafood pasta. Frankly I had no expectations whatsoever, thinking it would be about as authentic as Olive Garden's version of Spaghetti and Meat Balls. But I greatly underestimated the chef in this unassuming eatery. The shrimps were crisp and flavorful, the squids were tender, the clear sauce was full of chunky, garlicky goodness, and the pasta was just perfectly al dente. This was some of the best pasta I've had outside of Italy.
This was really an excellent little taverna, and our only regret was that we didn't have a few more days to sample more of its repetoire. That's something we have to save for next time.
Bill for Two Persons
| Melitzanes Imam | Euro 5.5 |
| Cucumber Tomato Salad | Euro 4 |
| Seafood Makaronia | Euro 9.5 |
| Bottle of Mythos | Euro 3 |
| Bread | Euro 1 |
| TOTAL | Euro 23 (CAD$36.8) |
Food Review: TAVERNA GIORGO AND MARIA (Symi)
Address: On the Kali Strata, Horio, Symi
Hours: 11:00 – 22:00 (unconfirmed, based on observation)
Website/Map: N/A
Directions: It's near the top of the main staircase of Kali Strata. Everyone knows where it is so ask the locals.
If you're a traditionalist for food and wish you could just step into a Greek granny's kitchen for that timeless taste, this homey taverna may just be the best place on Symi.
Imagine your grandpa runs a restaurant in the Horio of Symi, with this picture perfect view of the village's ruined windmills. Grandpa George calls the shots while grandma still helps out in the kitchen, once in a while. Everyone in the village knows the place well enough that there's no need for a written menu -- you simply walk into the kitchen and point at whatever is cooking.
That's essentially what you can expect at Taverna Giorgo and Maria. Every dish is a family recipe, starting with this Bourekakia. I don't know whether they make their own phyllo, but it was as light and crispy as any I've ever tasted.
Inside the phyllo was a filling of fresh shrimp meat suspended in a delectable paste of dill and cheese. While the insertion of all that richness into a deep-fried pastry may sound exceedingly heavy, it actually didn't taste of any oiliness at all. This was easily the best dish of the meal.
The Psarosoupa reminded me of my own father's fish soup -- rustic, full of large chunks of bony fish, and unashamedly fishy in flavor. In fact that strong taste of fish was a little too much for my palate, much in the same way that my dad's soup used to turn me off when I was a kid.
But the distinction of the strongest flavor belonged to our main course, a large, unembellished dish of a slow-stewed spring lamb. While I had high expectations of rich flavors in the locally fed and grown lamb, its meat turned out so gamey that I couldn't even tell whether it was lamb or goat. I don't think my wife touched it at all.
At least the sweet Symi Shrimp was always a safe bet. IMHO the preparation of the shrimp here was nowhere as good as the same dish at Meraklis, and could have been sauteed a little longer and crispier. But I realized that perfect, crowd-pleasing executions are best left to the tourist-catering tavernas at the bustling harbor below. The attraction here at Giorgo and Maria is that of the village hangout, where one can chill alongside the locals and watch them laugh, engage in heated debates on politics, and just spending an evening as a Greek in general. Not a bad place for a comfy summer sunset on a remote island in the Eastern Aegean.
Bill for Two Persons
| Symi Shrimp | Euro 10 |
| Psarosoupa | Euro 9 |
| Bourekakia with Shrimp and Cheese | Euro 7.5 |
| Potted Symi Lamb | Euro 10 |
| Bottle of Mythos | Euro 2.5 |
| Bread | Euro 1 |
| TOTAL | Euro 40 (CAD$64) |
ACCOMMODATION
Hotel Review: MARIKA HOTEL (Yialos, Symi)
Address: On a terrace uphill from Nireus Hotel, Yialos, Symi
Price: 50 Euros
Website/Map: From SymiVisitor.com
How To Book: Through email to Stamatia's address
Directions: Walk along the north side of the harbor front towards the clock tower. When you get to the Nireus Hotel, there's a narrow flight of stairs leading up to a small terrace. Marika Hotel is right there.
One of the pleasures of staying in Symi is to stroll among the pastel-colored neoclassical houses in the tranquility of the early morning, prior to the arrival of the rowdy day-trippers. And for that the most convenient neighborhood is definitely the harbor (Yialos). We chose to stay in one of these 19th Century houses, in a relatively inexpensive, family-run hotel hosted by the cheerful Stamatia Morari.
While the amenities are quite basic, the location is extremely convenient especially for access to the Rodos (Rhodes) ferry. Our balcony even came with a peek-a-boo view of the sea in the direction of the Turkish coast. The narrowness of the alley funneled in the cool sea breeze, making air-conditioning almost optional even in the heat of early July.
Air-conditioning was provided nevertheless, as were a TV, a small fridge, as well as a simple private washroom and shower. And if you do stay here, make sure you ask Stamatia for her restaurant recommendations. Our stomachs were greatly indebted.
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