The family
Nineteen of us, and eleven have been here over ten years.
A fish tavern is a kitchen, a grill, a pass and a pier. These are the people standing at each of them.
At the pass
Who does what.
- Sofia Karavela Kitchen Took the kitchen in 2003. Decides the menu standing over the ice at half past eight and does not write it down until eleven.
- Yiorgos Karavelas Front of house At the pier at 05:30, the auction at 07:00, the board at 11:00. Runs the room from seven, and the wine list, badly, in February.
- Despina Anastasiadou Mezedes Since 1989. The taramosalata is named after her and she has never once let anyone else make it.
- Yiannis Petrou Charcoal Both grills since 2011. Does not use a timer and has never needed one.
- Marina Kostaki Pastry & oven Bread at seven, again at six. The galaktoboureko on Thursdays and Sundays is hers.
- Vassilis Karavelas Founder Opened the room in 1978. Comes in on Sundays, sits at the end of the bar, and says very little about the oven.
One Tuesday a month
We close one Tuesday a month and cook dinner for ourselves. Everyone sits down at the same time, which in a restaurant is rarer than it sounds. Sofia cooks meat, deliberately.
Open roles
We take on one or two people a year, usually because someone has moved rather than because we have grown. If you want to work a charcoal grill properly, or you can fillet a bonito without arguing about it, write to [email protected] and tell us where you have worked and what you would want to cook.
We do not run trials on Saturday nights. You will come in on a Wednesday lunch, and we will pay you for the day.
Ask the waiter which boat it came off.
They will know, and they will pronounce the captain’s name properly.