Kavos dates back in the days when a Sunday taverna lunch is all you could get in Greek restaurants. Ever since, the offering across most of Greece has become way more rich but we love going back to the traditional outpost of Kavos in Korinthos for their signature seafood pasta and fresh fish.
The restaurant is strategically located just a few minutes off the National Road near Korinthos, making it the perfect lunch spot on the way back from a nice weekend across the Greek countryside. Be it the Peloponnese, Zagorohoria or elsewhere, we always enjoy a good lunch out in the sun just before the Athenian streets.
The seating, right in front of the calm sea, is amazing and it’s a blessing to sit under the trees for a late Sunday lunch. The place, previously named after its female founder and chef, “Pagona”, became known for its date shells (petrosolines in Greek) before this delicate and endangered species became almost extinct. Nowadays, with date shells being strictly prohibited from restaurant menus, Kavos is still making waves with their delicious sea shells – ranging from cockles to rock oysters-, seafood pasta and grilled fish.
We last visited on a late summer afternoon and totally enjoyed it. We started off with some fava spread and a portion of homemade marinated anchovies. The fresh and on-season string beans were perfectly boiled and sprinkled with extra virgin olive oil and the seafood pasta dishes were also super tasty! One came with shrimps on a red sauce and one frutti di mare simmered in white wine sauce – what a joy!
