International
Fish, Seafood
$-$$
Review
At Pere Ubu, Executive Chef Costas Tsingas takes a contemporary approach to Cycladic cooking while keeping its traditions firmly in view. Trained in New York and Athens, he spent much of his career living and running restaurants in New York and was culinary director of the Olympic Village during the 2004 Athens Games. He also holds a PhD in sociology.
Since returning to Greece, Tsingas has made the island’s seasonal produce central to his cooking, including ingredients grown in his own seaside garden. Set within Kalesma, Pere Ubu is an open-air restaurant where the menu follows the seasons and draws closely on the food of the Cyclades.
Open daily
Editor’s Highlights
- Taramasalata- shad roe, caviar, cauliflower, crab, olive oil, lemon
- Sea bass, sesame aioli, roast tomato, asparagus, olives, citrus, mint
- Sea urchin cream, sea urchin, butter, honeycomb, miso, lemon
- Fresh octopus, Mykonian sausage dressing
- Fava beans, peas and artichokes slow cooked with olive oil and lemon
- Local and seasonal dishes by chef Costas Tsingas