Marathia, a deeply rooted restaurant in Tenos

Marathia restaurant in Tinos has a very creative and at the same time deeply rooted to tradition approach to food. Its central idea is the collection of food, the support of Tinos' producers and the maturation (air curing) of fish within a zero loss and sustainability logic

18 Jan Marathia, a deeply rooted restaurant in Tenos

Posted at 11:18h in eating out in Tinos by thehouse

Marathia restaurant in Tinos has a very creative and at the same time deeply rooted to tradition approach to food. Its central idea is the collection of food, the support of Tinos’ producers and the maturation (air curing) of fish within a zero loss and sustainability logic.

Marathia’s cuisine is full of very interesting and delicious dishes:

“Smoked bass, swordfish mortadella, tuna sausages and tuna ham in an open sandwich. One of our very distinctive dishes was dehydrated cod, served with chickpeas from Falatado village in Tenos, flavoured with smoked pancetta – sort of surf and turf”, says Marinos Souranis the owner and creative mind behind Marathia.

Other dishes include scorpion fish in a clay pot with fresh local tomatoes and mint; lobster baked with orzo; grouper baked with okra and white wine…

According to Marinos, curing fish is divided into two parts: wet (fresh) and dry, which removes as much moisture as possible from the flesh of the fish so that you can store it for a long period of time. For fresh curing (maturation) the mechanism works in a different way as you remove considerably less moisture. What you are trying to achieve is to ‘rest’ the flesh of the fish.

Ideal for dry aging and maturing are mainly foam fish which have more omega fats. You can keep these for 20-25 days in the chamber and get an excellent result.

In roe, golden grouper, a large seabream, or white grouper it is best to do fresh curing. In this case you leave them around 10 days…