Meganisi, a small island in the Ionian Sea, offers a culinary gem in the restaurant Errikos, known for its exceptional raw seafood preparations. Food critic Tom Parker Bowles described the experience as finding "zingy raw seafood on a little-known Greek island."
Arriving by sea, as is fitting for an island, Parker Bowles noted the idyllic setting of Vathi, the island's small port, where fishing boats dot the harbor and locals exhibit a relaxed indifference. The restaurant Errikos has been a fixture for nearly 50 years, according to the critic.
Parker Bowles recommended bypassing dishes like the 'tempura' prawns, which he found comparable to frozen pub fare, and focusing instead on the raw menu. Standout dishes included sea bream carpaccio, thinly sliced and dressed with lime juice, jalapeño, and coriander, striking a balance of salt and acidity. Bluefin tuna, seared and served in thick slices with a ponzu dressing over bitter greens, was also highlighted. A sea bass ceviche, prepared in a Peruvian style with pickled onion, chili, and leche de tigre, was praised for its freshness, though a side of sweet potato purée was deemed unnecessary.
The tuna tartare was described as exceptional, simple, and seasoned judiciously with local olive oil and caperberries. However, the sea bass 'sashimi,' while not strictly Japanese in preparation, was considered perhaps the finest dish, featuring gossamer-thin slices enhanced by lime juice, olive oil, and a homemade chili sauce. While traditional dishes like spaghetti alle vongole and baked fish were also available, the critic emphasized the restaurant's success in delivering "primal purity" through its raw preparations.
The meal at Errikos, located at Meganisi 310 83, Greece, was estimated at around £40 per person. Further information is available on the restaurant's Instagram page.