Taverna En Ripesi (pericles)

Greek cuisine as it should be. Courtesy, service, cleanliness. Careful aesthetics in the space and in the music selections Service: Dine in Meal type: Lunch Price per person: €15–20 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Arilla In Gouves With Macy, Pepper Filler, Vana Me Mavroka, Kolokotroni In Xyloklini, Elassona And Theodosia

Early Sunday afternoon, we made our way back from Filiatra and the Iliopoulos Museum. A strong wind had already picked up, bringing scattered raindrops, dust filled that muddied the car 's windshield, while the clouds had descended low, forming a blustery scene. At the height of Kopanaki, we turned left and began to climb the low slopes on the western slopes of Mount Tetrazio. Kopanaki lived to the rhythm of its Sunday bazaar, a last ditch effort to keep as much development as the train, which once defined the northern border of the settlement, and the small station exactly where the village set up its square. We had already entered the lands of Soulimohoria, an urban village on the northern borders of Messinia, home of the famous Dredos. In about a quarter of an hour, we arrived at the beautiful settlement of Kefalovrysi, once known by the name of Ripesi, a name which it lost for reasons which it is impossible for me to understand. Dominant element of the village, the stone and the wilderness. We parked in the east entrance and walked the 500 meters to the northwest exit, not seeing a soul, apart from a few dung beetles who curled up at the front doors to avoid the icy gusts of wind and from the headwaters in the square with the three open handed faucets that sent the water them on the slopes. The only place that was alive, the food court according to the sign at the entrance En Ripesi. Beautiful place, decorated outside and inside with love and taste. But the surprise was the dishes. We were welcomed with some olives and kritamo pickle. We first ordered black eyed salad with seasonal greens, breaded talagani in the pan and an amazing leafless vegetable pie, similar to Agrafa 's fake, but not with cornmeal but with pure (wheat) flour. Adding some spicy spice to the batter gave the crispy, biscuity crust of the pie a great flavor. Then, we chose from the suggestions burnt country macaroni (a version of tchutti) and lamb with macaroni. Despite our questions, the owner did not tell us the secret of the recipe that made the spaghetti so delicious. If I tell you, it will stop being mysterious, he said, and he was right. I may be making an educated guess as to what he used, but I will respect his will. To summarize, En Ripesi confirms in the best way what we have found in our travels around Greece: small restaurants, lost in small villages, on the edge of nowhere, serve our culinary tradition in the best way and highlight our culinary culture, against the mainstream of French fries, gyros, moussaka and béchamel not owning or disparaging the above. If I missed something, it was the possibility to choose between a few wine labels, because the bulk was tolerable but the flavors were crying out for a well drinkable Agiorgitiko or a playful Mantineia. Service: Dine in Meal type: Lunch Price per person: €20–25 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Αρνί Στην Γάστρα Με Μακαρόνια, Χόρτα Με Μαυρομάτικα, Γαϊδουράγκαθο Με Ελιέσ

Perfect service and very good food! Food: 5 Service: 5 Atmosphere: 5

Impeccable service and delicious food. Great view and sunset! Diamond Tavern. Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5

Service: Dine in Meal type: Lunch Price per person: €15–20 Food: 5 Service: 5 Atmosphere: 5