Platanias - Rethymnon - Crete
The Kellari (in English: The cellar - but that is not true as it does not have one at all) is one of the numerous small restaurants which string together in the eastern suburbs of Rethymnon on the island of Crete.
It also is not very eyecatching. The best way to find it is to ask for the "Pavlakis" supermarket in Platanias as the restaurant is just next door.
Opening schedule from the 15th of November on:
Reduced Menu from December 9th to 20th
because of the cook's holiday
There will be every day 3 or 4 different main dishes
The difference to all the other restaurants is that at the Kellari you will frequently need to wait for a free table.
So it is recommended to call for reservation.
In that case you should come on time as on delay it might happen that someone else got the table. In a small restaurant like this there is unfortunately no other way of handling.
Stavros Karamanis, the host, speaks English, German, French, and some Swedish, Dutch and Russian. And Greek, of course. He comes from Cyprus and gained gastronomic experience from many countries before settling to Rethymnon-Platanias.
On good weather conditions which is from May to October, additional tables are placed in the foregarden and on the terrace behind the house. This is a necessary measure as otherwise one would never have a chance to find a free chair.
It is not only the collection of dishes and the fresh ingredients but also the atmosphere and the friendly service. Moreover, some years ago Stavros introduced a "today's dish" which are daily changing Greek specialities, prepared and seasoned in a European manner.
The Kellari is open during the season from 11 a.m. until around midnight so you can have both breakfast and lunch here as well. During daytime, it is not quite as crowded as in the evening, though some of the "today's dishes" are offered in the evening only.
Well, now you know the restaurant. Just pass by next time when you happen to travel the area: Stavros and his team are looking forward to your visit.
Text & photos by Ingo H. Dietrich
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