Even though this wasn’t one of my favorite overall dining experiences in Santorini, I ate one of the best plates of the trip here!
Niko and I made reservations earlier that same day to get a table right on the edge. The view of Oia is spectacular: A cluster of lights on the uneven cliff and blue and white church tops.
Like Ambrosia and Nectar, this place had character. A bird cage hung near the entrance. Old photos and weathered paintings adorned the walls. We sat under the lovely draped linen roof pictured above. The dark sky peeked dramatically through its stark white color.
The service is a little strange. The servers were kind and want to help, but some didn’t know Greek OR English very well which was frustrating at times. We couldnt get clear answers to our questions about the menu.
Niko started with a steak carpaccio that was phenomenal. Simple and perfectly seasoned. Nothing outstanding, but enjoyable.
I started with an appetizer that was highly recommended by the server: creamy white cheese (anthotiro) balls wrapped in crushed almonds in a honey sauce. Cheese, honey and nuts is usually a perfect combo, but the taste was dry and boring actually. The almonds overwhelmed the mild cheese and the small portion of honey did not add enough sweet balance to the dish. The cheese also didn’t seem fresh. (sorry for the dark picture, our area wasnt well lit).
I got a bottle of the award winning white Sigalas wine. It was satisfyingly crisp with notes of honey and went nicely with my main dish which was…
…what can I say? An explosion of flavor! Pork Tenderloin crusted in freshly ground black peppercorns, with baked peaches. A bite of the tender pork, spicy pepper, and sweet peach is at once a complex taste and reminiscent of comfort food. I’ve had many foods with a combination of spicy and sweet, but this dish quite simply felt like sparks in my mouth. It is one of the handful of dishes from Santorini that I am still thinking about!
(The dish in the foreground is Niko’s steak and in the background is my pork).
For the first time in my life, I was too stuffed for dessert. However, the choices looked interesting and delicious, such as custard pie with rose syrup.
Niko had a standard steak with grilled vegetables and mashed potatoes. They were like his appetizer- well executed, flavorful, just nothing to write home about. 🙂
I liked the atmosphere and would probably come back to the restaurant just for the pork and to try the desserts, but I will also make it myself with this recipe I worked up…:)
PEPPER CRUSTED PORK TENDERLOIN WITH BAKED PEACHES
1 pork tenderloin (not loin)
1 clove garlic
1/3 cup cider vinegar
1 cup chicken stock
salt to taste
lots of cracked black pepper
2 tbl butter
Sprinkle pork evenly with salt, and then rub the pork with the black pepper so that it is thickly encrusted.
Preheat oven to 375 (180C)
Brown the pork on all 4 sides in a hot pan with olive oil.
Then put the pork in the oven to bake- please do not over cook! Remember that it continues to cook even when you let it rest on the table after removing it from the oven. I take mine out when it has an internal temp of 170.
In the hot pan, add the vinegar, garlic, and chicken stock- and reduce until it is as thick as youd like, and for the flavor to intensify. At the very end, whisk in two tbs. of butter.
For the PEACHES:
- 2 1/2 cups water
- 1 cup orange juice
- 1/4 cup peach brandy or peach nectar
- 1 cup sugar
- 1/4 cup honey
- 2 teaspoons vanilla
- 6 to 8 small ripe, firm peaches
In a 4- to 6-quart saucepan, combine the water, orange juice, brandy or nectar, sugar, honey, and vanilla. Bring to a full boil. Add peaches and return to a boil. Reduce heat to low, cover, and continue cooking for 15 to 20 minutes, until peaches are tender. Using a slotted spoon, remove peaches to a bowl to cool completely. Boil the syrup for about 10 minutes, or until reduced by about half. Cool syrup. Peal the peaches.
Mix a little of the peach syrup with the pork-pan stock- this will meld all the nice flavors together.
Slice pork and serve peaches alongside.