As I promised, when I wrote my first review for Stou Babi, I am posting a second review for the winter season and menu. What took me so long, one might ask. Well, the reputation of this place grew big and it is almost always fully-booked, hence it took us a while to find a table on a preferred date.
So, lesson number one: book in advance. Waayyyy in advance.
Lesson number two: go early. I know that we tend to eat around 10pm but if you go around 9pm, the restaurant will not be full yet, it will be more quiet and you'll have full attention from the waiting stuff.
Sadly, the menu is more compact than during the summer months. This is, of course, expected because during the winter there aren't many seafood and fish options, which were the kings and queens of the summer months. They still have creative recipes though and a couple of plates of the day. There also a few meat options, for those who aren't fans of what the sea has to feed them.
We had the smoked-then-grilled mackerel (this is probably the best ever meze for ouzo and tsipouro), saganaki salad (salad with fried cheese), courgette balls, meatballs, fried livebait, fava, fried Symi shrimp (a variety of very small but not “baby” shrimp) and something that was called “potatoes souffle” but was actually more of a dauphinoise/gratin combination which was very interesting. Everything was very good. The ingredients oozed with freshness and the plates were coming to our table a few minutes after we've ordered them. Everything that could be cooked to order, was and even the dishes that needed slow cooking were definitely prepared earlier that evening. We did a few repeats since we were there for more than 4 hours eating and drinking.
Even when the restaurant was working in full capacity (there wasn't a single empty chair) the service was still quick and everyone was very kind, although they had their hands full all the time.
When the bill came there were no surprises but there was a very nice, light and creamy, dessert on the house. The 12 euros per person offer is still valid, which is great since it shows that the owners didn't just do it in order to advertise and get more customers and then start charging an arm and a leg.
The only downside of the night was the morning after, which came along with a hangover. My guess is that their tsipouro is either on the strong or the cheap side, so next time I'll stick to my beloved ouzo.
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