At the shipyard, on the edge of Chora coast, Antonis Gion -owner and chef- has created its own Tarsana (=shipyard). A place for those who love fresh fish, seafood, but also inspired regional cuisine.
Stylish interior. Wood, artwork exhibitions that often hosted, furniture with vintage elements and the open kitchen are the main elements of its minimal character. Outside, tables on the seafront between fishing boats and vessels moored for the routine maintenance. Common reference point the sea breeze and breathtaking views of Chora.
Antonis bases the menu on fresh products with respect to Tinian traditional kitchen, always searching for the freshest fish and seafood that he creatively combines in his culinary proposals. Depending on the time and day you choose your seafood dishes: fish soup, crab pasta in the oven, herring salad, scampi, fried shrimp, sun dried octopus, lobster and of course fresh fish. The culinary tour of Tinos comprises louza, fourtalia (traditional omelette) with sisira, local beef, goat, alifoni salad, beans, skordomakarona (local pasta) and artichokes a la polita.