Thea Thalassa, boasting a privileged location right on the sea, in Mikrolimano, has been specializing on seasonal fish and seafood since 2012, when it first opened.
Its proposals are so fresh that still smell of the sea –the fish arrive daily directly from the fishermen’s and divers’ nets who collaborate with the sea tavern– and put you in a mood for ouzo and mezze overlooking the port and the sailboats of Mikrolimano.
Sea bass carpaccio, fava from Schinoussa (better than the one from Santorini), smoked mackerel, fresh oysters and sea urchins are only some of the listed options that will surely pique your interest.
The new additions in the menu by chef Sotiris Vasiliou make the difference. From his suggestions those that stand out are the shrimps ceviche, the octopus carpaccio and the smoked herring with caramelized crabapples and béchamel sauce with sour milk.
Its up-to-date list of ouzo, tsipouro and wine from various parts of Greece is certainly a great asset.