Manthos
Manthos Mouzakitis (knickname, Spirtsis)
Everyone belongs to one of two families in this area. I have two receipts from different shops and the surname, Mouzakitis, appears on both! Keep it in the family. I know a family in Velonades, a village in the hills, with the name Miliotis. They warned me to put a special sign on my correspondence to distinguish them from all the others with the same name.
Manthos is the owner of Taverna 'O Manthos' no less..........
e-mail: info@manthostaverna.com
UPDATE
These links no longer work - it appears that Andreas (whose family had the restaurant franchise at the Romanza) has taken over this taverna in 2019. Watch this space!
Here are the latest contact details for those of you who wish to indulge in quality food:
Telephone: 00 30 693 725 5112
E-mail: andreas_avlonitis@rocketmail.com
Instagram: manthos_restaurantbar
There’s currently no web site, but Kate's cooking is still exceptional and the hospitality is still top. Billy, Vassilis, (Kojak) will look after you and recommend the best courses! Athanassis has popped off for a few months to do his National Service with the army, but he'll be back on the cocktails asap. All in good hands, then.
Manthos still lives in the little house adjoining the taverna and you'll see him in one of the many local bars having a chat/ smoke/ drink, etc.
Manthos has been cooking Corfiot specialities since 13th June, 1976. So, he should know a bit about food and the local area. He's threatening to write a book about his experiences and the local myths. One rocky outcrop near the opposite islands is thought to be Odysseus' boat (now turned to stone). Tales of sunken cities abound here too (just like Olous in Elounda, Crete).
Manthos should stick to writing about himself - he is a legend after all! Manthos will seduce you with his charm, should you venture inside his establishment. He gave us his menus and outline for his book on the legends, but when I asked him if he had any psaria, that all went out of the window. Into the kitchen we all went. He then produced a huge plate from his fridge with fresh snapper, mullet and lavraki. (tsipoura or sea-bream, "snapper" is not to be confused with tsipouro, a colourless firewater like raki, but just as damaging!) We chose roast potatoes rather than salad to go with it and some time later we were tucking into lavraki and tsipoura, with bread wine and water.
He did warn about the 'Fresh Fish' signs which are ubiquitous in Greece - most sell frozen products. In Zakynthos fish can be presented as fresh, though farmed in Israel and flown in daily. Ever felt cheated?
While we were eating all the staff (insert a comma after 'eating' to avoid any thoughts of anthropophagia) went into one of the inner rooms of the taverna to have some grub too. Great food (as was the case everywhere) and hospitality. This taverna is a 'must-visit' place, so make sure you are not rushing. It's right on the beach near the original harbour.
That review has got to be worth an ouzo, eh, Mantho?