Akrotiri — Proper Seafood in Argassi

Argassi’s coastal road has its share of restaurants targeting the passing tourist trade, and then there’s Akrotiri — which operates at a different level and charges accordingly. If you’re coming for one serious seafood dinner in this part of the island, this is where.

The Setting

The terrace juts out towards the sea, with the Ionian spread out in front and the coast of the Peloponnese visible on clear evenings. Tables are properly set — linen, glassware, candles after dark. The interior is air-conditioned for the August heat. It’s the right scale: big enough to have a kitchen that can execute complex dishes, small enough to feel attentive.

The Food

Lobster pasta is the signature dish — half a fresh Ionian lobster served over linguine in a tomato bisque that’s been made from the lobster heads and shells. The sauce is what you’re paying for: deep, sweet, intensely flavoured. It’s €45–50 for the dish and worth calculating against the alternatives.

Whole grilled fish is sold by weight. The daily options typically include sea bream, sea bass, red mullet, and whatever else came in that morning. Ask to see the fish before ordering — this is expected, not rude. The grill work is clean and precise.

Seafood platter for two — a cold and warm selection: oysters (when available), prawns, mussels in wine, calamari, and langoustines. Substantial enough to be a shared main rather than a starter.

Kakavia is the hidden order. Ask at the start of your meal whether they’ve made the fisherman’s soup that day. It’s not on the menu but appears regularly. A whole broth, rich with fish and aromatics, served over crusty bread. The most Greek thing available.

Practical

Given the prices, the service is professional and paced correctly. The wine list includes good Greek labels — Assyrtiko from Santorini, Robola from Cephalonia — at markups that are high but not outrageous for a restaurant at this level. Confirm reservation by phone the day before in peak season.