Fawa and Paidakia – two of many delicious Greek specialties in the Berlin Tavernaki Ousia

0
288
Spanakotiropitakia: homemade puff pastry with a spinach and cheese filling, served with a dollop of zaziki. Hot, crispy, spicy. © 2019, photo / Caption: Fritz Hermann Köser

Berlin, Germany (Gastrosofie). That something on the plate is tasty but unspeakable. It’s Spanakotiropitakia, homemade puff pastry with a spinach and cheese filling, served with a dollop of zaziki. Hot, crispy, spicy, a tongue twister that melts on the tongue. The owners of Taverna Ousia in Berlin-Schöneberg district had invited to their private restaurant, just two doors away from the main taverna and equally atmospheric. This is an ideal place for family celebrations or corporate events. Warm beige and ochre tones convey a comforting atmosphere, and solid wood furniture provides rustic tavern charm. One feels cosy without folkloristic kitsch spread out like the obligatory white columns, grape vines and Acropolis posters.

Taking a good look at grilled calamari with olive oil and lemon dressing. © 2019, photo / Caption: Fritz Hermann Köser

The consistently delicious food is as satisfying as is the décor of the private restaurant. Zaziki, which will accompany almost all dishes, is already available as a larger portion at the beginning. Yogurt with slices of cucumber, garlic and dill, finely seasoned, with a pleasantly unobtrusive garlic aroma that does not overtone the other ingredients. Excellent also Fawa, boiled peas, dressed with spring onions, lemon, parsley and olive oil. One of the many small dishes, called Mezedes as they used to be served in tavernas with some wine. On this evening it shimmers red in the glass. It’s a Nemea from the northeastern Peloponnese, vintage 2014, made of Agiorgitiko grapes.

Kolokithokeftedes – being zucchini cheese balls with zaziki. © 2019, photo / Caption: Fritz Hermann Köser

The owners want to take up the Mezedes tradition, which has suffered a bit over the decades. And so the guest can get to know the whole variety of Greek cuisine, which unfortunately is still underestimated by many gourmets. Like for instance the grilled calamari with olive oil and lemon dressing. Or Paidakia, fresh lamb chops, served with fried potato slices garnished with grated hard cheese. Absolute highlight for many guests is fried zucchini cheese balls with zaziki. Kolokithokeftedes, yet another hard-to-remember name. The dish is so delicious that some guests soon order a second serving. On top of it lets enjoy an ouzo in the

Private restaurant Tavernaki Ousia

Adress: Grunewaldstraße 53, 10825 Berlin

Phone: 0173 / 248 7976

Email: info@tavernaki-ousia.de

Web: www.tavernaki-ousia.de

Remark:

Christopher Prescott based on a text by Fritz Hermann Köser.