A taverna is not really a business. It is a family that happens to cook for other people.
Charidimos Skountridakis opened Akrogiali on this stretch of Kournas Beach, close enough to the water that you could hear it from every table. The idea was modest and has not changed since: cook honestly, keep the prices fair, and let the sea do the rest.
His son Grigoris took over the taverna and runs it now with his daughter and her husband. Three generations have stood in the same kitchen, and the recipes have travelled down largely unchanged — which is the point.
The olive oil still comes from the villages above us. The fish still comes from the boats you can see from the terrace. And there is still a chance that whoever brings your plate is related to whoever cooked it.
A taverna is not really a business. It is a family that happens to cook for other people.
Grigoris Skountridakis · Since 1996