Ostria Restaurant

Whoever grew up and made a connection between his/her childhood and the sea of Argolis, knows that Myloi is a living legend.

Its renowned souvlaki has helped raise many generations of sunburnt from all-day swimming kids, who couldn’t imagine spending their summer afternoons by the sea without this excellent local delicacy.

The tradition still stands and continues, Ostria, however, goes one step further.

Here, it’s not just the souvlaki that is legendary, it’s also every perfectly prepared recipe with tastes bothof the land and the sea.

At Ostria restaurant you will sit on a table at the stone-paved road, right by the waves, under the pergolas that offer their shade of the midday sun, or at the cool, sea breeze with the sunset as a background- Is there really anything more summery than the ritual of the first clinking of glasses when the sun sets, while you still wear your swim suit?

If you happen to come here in winter, on the inside there is the perfect, snuggling haven for you, beside a lit fireplace that makes the perfect contrast with the sweet, melancholic, winter sea opposite it.  

The dilemma is hard on the in-between seasons, like spring and autumn: Should you let the (still kind) sunrays softly touch your skin outside, or stay inside protected by the weather changes?

However, on your table, every season of the year, arrive exquisite delicacies, with first and foremost the exemplary sea dishes: Delicious shrimp spaghetti, perfectly prepared barley with shrimp or seafood, cuttlefish with wine, Greek style cooked sea bream with fresh tomato and white wine (you should look for it, it is one of the best seafood dishes in Greek tradition) and grilled octopus traditionally served with fava (a traditional Greek dish made of pureed yellow split peas).

The tastes of sea are completed with fresh calamari  (squid), roasted sardine, marinade anchovy, and of course fish of the day- red porgy, red mullets, sea bream, and so on and so forth, depending on the weather and… the catch.

The sworn meat eaters won’t be disappointed either.

Apart from the famous “souvlaki of Myloi”, which is a perfectly prepared dish here, the menu also includes veal steaks, tenderloin with honey, pork chops and other meat-delicacies.

The appetizers have peppers stuffed with prosciutto, grilled mushrooms, homemade zucchini balls, feta cheese with honey and sesame and the excellent saganaki cheese with Messinian talagani (a traditional Greek cheese made from sheep’s milk).

The lovers of casserole dishes will find the daily specials made with pure, local products and based on local recipes prepared with fantasy and meraki (doing something with love), like veal slowly cooked with mushrooms, pork tenderloin with fresh apricots, traditional moussaka that turns us back to our childhood summers and exquisite pork with plums that few people know that we took the recipe from our ancestors- it is indeed the ancient Greek recipe, even though it might sound as a modernity.

The story of Ostria begins in 1993, when two siblings, Roula and Vasilis, started serving their favorite recipes to a few special friends, who eventually became plenty.

And the tradition carries on, for almost 30 yearsnow, with ouzo and meze by the sea, against the backdrop of the beach and sea of Mill that glistens on the horizon. 

Just like the Greek summer should be - or any season of the year, because as one famous saying goes, "summer is how you feel".