Primasera

The last light of the day

In fishermen's talk, primasera is the last cast of the net, the one made in the last light of the afternoon. The name says it all: this taverna lives off the fish that Poros fishermen bring in, and it is in Punda, the quarter where they kept their boats. Punda lies at the end of the harbour promenade, away from the noise of the centre, with houses and caiques that preserve something of the old Poros. The tables look onto the channel and the Peloponnese mountain on the other side.

What you eat

The house explains its cooking in few words: charcoal grill, very fresh produce, oil and lemon. The fish of the day goes on the grill, from small fish, such as little fried fish, sand smelt or sardine, to large pieces such as grouper or dentex. To start, they suggest swordfish and tuna carpaccio, grilled octopus and squid, and then the house lobster pasta, the dish they are proudest of.

There are Greek salads, mezes and starters, shellfish and cold wine from the barrel, ouzo and tsipouro. With the small rock fish, such as scorpion fish, they make kakavia, the fishermen's soup, and another soup of red mullet, hake and grouper to close the meal. Anyone who does not want fish has grilled meats and stews from classic Greek cooking. The owner looks after the cellar and helps choose the wine.

The website does not publish prices. It is a fish-by-weight taverna, so ask the price before they put it on the grill.

Getting there and booking

From the ferry quay, follow the harbour promenade west to Punda, a walk of about twenty minutes; by taxi it is a few minutes. Booking is by phone, on +30 22980 23080 or +30 6955 932444, or by email. The website does not publish opening hours: call ahead, especially out of season, when many Poros tavernas close.