{"id":4510,"date":"2026-03-14T09:26:33","date_gmt":"2026-03-14T09:26:33","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=4510"},"modified":"2026-03-14T09:28:01","modified_gmt":"2026-03-14T09:28:01","slug":"ku-te-hani-ushqimet-me-te-mira-te-detit-ne-athine-dhe-pire","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/03\/14\/ku-te-hani-ushqimet-me-te-mira-te-detit-ne-athine-dhe-pire\/","title":{"rendered":"Ku t\u00eb hani ushqimet m\u00eb t\u00eb mira t\u00eb detit n\u00eb Athin\u00eb dhe Pire"},"content":{"rendered":"\n

Karkaleca t\u00eb skuqur l\u00ebngsh\u00ebm, kallamar\u00eb t\u00eb pjekur n\u00eb skar\u00eb me mish t\u00eb but\u00eb, karavidhe q\u00eb vijn\u00eb pothuajse t\u00eb gjalla nga kuzhina dhe spageti delikate me guaska jan\u00eb vet\u00ebm disa nga pjatat me prodhime deti q\u00eb marrin nj\u00eb 10-she perfekte p\u00ebr ne.<\/p>\n\n\n\n

Kalamar i fresk\u00ebt, i gatuar n\u00eb m\u00ebnyr\u00eb perfekte, me nj\u00eb salc\u00eb t\u00eb b\u00ebr\u00eb nga boja e vet. Karavidhe e \u00ebmb\u00ebl dhe me gjalp\u00eb, e cila ruan t\u00eb gjith\u00eb freskin\u00eb e saj. Karkaleca krokante q\u00eb dalin nga tigani, t\u00eb lehta me mish l\u00ebngsh\u00ebm. Goca deti dhe midhje q\u00eb er\u00eb jodi. Frutat e fresk\u00ebta t\u00eb detit nuk kan\u00eb nevoj\u00eb p\u00ebr pothuajse asgj\u00eb p\u00ebr t\u00eb shk\u00eblqyer. Nj\u00eb vaj ulliri ekstra i virgj\u00ebr i zgjedhur mir\u00eb, disa er\u00ebza ose shoq\u00ebrues p\u00ebr t’i p\u00ebrshtatur, nj\u00eb prekje e but\u00eb nga zjarri, nj\u00eb avull aq delikat sa nj\u00eb p\u00ebrk\u00ebdhelje. Vitaliteti spartan, thjesht\u00ebsia, shijet e pastra jan\u00eb m\u00ebnyra m\u00eb e mir\u00eb p\u00ebr t\u00eb ndjer\u00eb detin. Kjo \u00ebsht\u00eb filozofia pas pjatave q\u00eb kemi zgjedhur k\u00ebtu.<\/p>\n\n\n\n

Karavidhe t\u00eb gjalla dhe oktapod me fasule fava sipas stilit Cookoovaya<\/h2>\n\n\n\n
\"\"
Karavidhe, t\u00eb \u00ebmbla dhe me gjalp\u00eb, q\u00eb ruajn\u00eb gjith\u00eb freskin\u00eb e tyre, te Cookoovaya.<\/figcaption><\/figure>\n\n\n\n

Shum\u00eb nga gatimet q\u00eb gjejm\u00eb shpesh n\u00eb tavernat e peshkut dhe restorantet moderne me ushqime deti sot u shfaq\u00ebn p\u00ebr her\u00eb t\u00eb par\u00eb n\u00eb Cookoovaya. \u00cbsht\u00eb nj\u00eb restorant q\u00eb bazohet fort n\u00eb l\u00ebnd\u00ebt e para greke dhe di si t’i trajtoj\u00eb ato: shije t\u00eb pastra, pak p\u00ebrb\u00ebr\u00ebs, intensitete t\u00eb vogla q\u00eb zgjojn\u00eb qiellz\u00ebn. Karavidhet e vogla me vaj, limon, spec djeg\u00ebs dhe qep\u00eb t\u00eb njoma jan\u00eb nj\u00eb nga ato gatime q\u00eb zhduken shpejt nga tryeza. Karavidhet, t\u00eb \u00ebmbla dhe me gjalp\u00eb, ruajn\u00eb t\u00eb gjith\u00eb freskin\u00eb e tyre, limoni i japin aciditetin e ndritsh\u00ebm t\u00eb nevojsh\u00ebm p\u00ebr t\u00eb nxjerr\u00eb n\u00eb pah shijen e tyre, nd\u00ebrsa vaji i mir\u00eb i ullirit p\u00ebrqafon t\u00eb gjith\u00ebn. N\u00eb k\u00ebt\u00eb kafshat\u00eb mesdhetare, speci djeg\u00ebs hyn diskret, si nj\u00eb shk\u00ebndij\u00eb e vog\u00ebl, dhe qepa e njom\u00eb shton not\u00ebn e fresk\u00ebt q\u00eb e b\u00ebn pjat\u00ebn t\u00eb duket shum\u00eb e gjall\u00eb. Gjithashtu tipike \u00ebsht\u00eb oktapodi i pjekur n\u00eb skar\u00eb me fasule shinoussa, domate, kapari dhe qep\u00eb – ose, me fjal\u00eb t\u00eb tjera, ana e ushqimeve t\u00eb detit e kuzhin\u00ebs greke. Oktapodi vjen i gatuar si\u00e7 duhet, me nj\u00eb sip\u00ebrfaqe pak krokante dhe mish t\u00eb but\u00eb. M\u00eb posht\u00eb shtrihen fasulet shinoussa, t\u00eb buta, q\u00eb veprojn\u00eb si nj\u00eb baz\u00eb q\u00eb mban gjith\u00e7ka tjet\u00ebr. Domatja sjell aciditetin e saj t\u00eb \u00ebmb\u00ebl, kapariet intensitetin e tyre t\u00eb kripur dhe qepa nj\u00eb kund\u00ebrpik\u00eb t\u00eb fresk\u00ebt dhe t\u00eb fresk\u00ebt. Thjesht\u00ebsia n\u00eb kuzhin\u00ebn e Periklis Koskinas b\u00ebhet gatimi m\u00eb me ndikim. Lokali gjendet ne 2A Haxhigianni Mexi, Ilisia.<\/em><\/p>\n\n\n\n

Krah\u00eb pul\u00eb me vez\u00eb n\u00eb FITA<\/strong><\/p>\n\n\n\n

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Dimitris Dimitriadis firmos menun\u00eb n\u00eb FITA. Foto: Dimitris Vlaikos<\/figcaption><\/figure>\n\n\n\n

Parapoulia me vez\u00eb\u00a0t\u00eb grir\u00eb<\/a>\u00a0, mente dhe l\u00ebkur\u00eb limoni: n\u00ebp\u00ebrmjet thjesht\u00ebsis\u00eb s\u00eb p\u00ebrb\u00ebr\u00ebsve, zhvillohet mendimi inteligjent gastronomik i krijuesit t\u00eb k\u00ebsaj pjate. \u00c7far\u00eb mund t\u00eb thon\u00eb mbret\u00ebrit e peshkut dhe t\u00eb prodhimeve t\u00eb detit pran\u00eb saj, apo p\u00ebrgatitjeve superkomplekse me dhjet\u00ebra p\u00ebrb\u00ebr\u00ebs dhe teknika t\u00eb sofistikuara? Kjo pjat\u00eb p\u00ebrmbledh shijen supreme n\u00ebp\u00ebrmjet ekuilibrave t\u00eb brisht\u00eb t\u00eb krijuara me mjesht\u00ebri. Limon\u00eb, krip\u00ebra, vajra, aroma, det, tok\u00eb, vitalitet spartan, nj\u00eb od\u00eb p\u00ebr aspektin m\u00eb t\u00eb lavdish\u00ebm t\u00eb kuzhin\u00ebs greke me t\u00eb paktat dhe t\u00eb mirat e saj.\u00a0Lokali ndodhet ne Durm 1, Neos Kosmos<\/p>\n\n\n\n

Spageti me oktapod n\u00eb Tavern\u00ebn e Miqve<\/h2>\n\n\n\n
\"\"Oktapod n\u00eb ver\u00eb me makarona, kapar dhe buf deti n\u00eb Tavern\u00ebn e Miqve. <\/td>\"\"Yannis Mousios zien makaronat n\u00eb salc\u00eb p\u00ebr t’i shtuar shije<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Miqt\u00eb e Tavern\u00ebs ton Filon e din\u00eb q\u00eb menuja ndryshon dhe nuk do t\u00eb merrni t\u00eb nj\u00ebjtat gj\u00ebra \u00e7do dit\u00eb. Megjithat\u00eb, gjat\u00eb Kreshm\u00ebve, makaronat me oktapod jan\u00eb shpesh “t\u00eb pranishme” dhe jan\u00eb t\u00eb shijshme. Yiannis Mousios e gatuan oktapodin me shum\u00eb ver\u00eb t\u00eb kuqe, past\u00eb, er\u00ebza, kapari dhe biftek deti dhe e servir at\u00eb me makarona t\u00eb ziera n\u00eb salc\u00ebn e tyre p\u00ebr t\u00eb thithur shijen e mrekullueshme.\u00a0Lokali ndodhet ne Argous 66, Kolonos<\/p>\n\n\n\n

Kalamar i bardh\u00eb, l\u00ebngsh\u00ebm dhe me cil\u00ebsi t\u00eb lart\u00eb te Papaioannou<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Te Papaioannou, tavolina mund t\u00eb jet\u00eb e mbushur me\u00a0butak, karavidhe dhe karkaleca deti, por gjithmon\u00eb vjen nj\u00eb koh\u00eb kur dikush do t\u00eb thot\u00eb: “le t\u00eb ham\u00eb edhe pak kallamar t\u00eb pjekur n\u00eb skar\u00eb”. Kallamari i pjekur n\u00eb skar\u00eb piqet aq sa duhet p\u00ebr ta mbajtur mishin l\u00ebngsh\u00ebm dhe t\u00eb but\u00eb, me at\u00eb arom\u00eb delikate tymi q\u00eb japin qymyri, dhe kriposet aq sa duhet p\u00ebr t\u00eb nxjerr\u00eb n\u00eb pah shijen e detit. Nuk nevojitet asgj\u00eb m\u00eb shum\u00eb. Asnj\u00eb p\u00ebrshkrim i nd\u00ebrlikuar, asnj\u00eb teknik\u00eb e holl\u00ebsishme. Nj\u00eb kallamar i mir\u00eb i pjekur n\u00eb skar\u00eb, t\u00eb cilin mund ta porosisja vazhdimisht, pa u lodhur kurr\u00eb – nj\u00eb delikates\u00eb e vog\u00ebl e detit, q\u00eb mb\u00ebrrin n\u00eb tavolin\u00eb i ngroht\u00eb dhe aromatik.Lokali ne rrugen Papaioannou, Rruga Iliou 2, Vouliagmeni, Kavouri<\/em><\/p>\n\n\n\n

Karkalecat e garantuara t\u00eb Margaro-s<\/h2>\n\n\n\n
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I skuqur n\u00eb that\u00ebsir\u00eb \u200b\u200bme nj\u00eb guask\u00eb roz\u00eb dhe tul t\u00eb l\u00ebngsh\u00ebm. Foto: Angelos Giotopoulos<\/figcaption><\/figure>\n\n\n\n

Sa\u00a0karkaleca deti kan\u00eb skuqur n\u00eb kuzhin\u00ebn e Margaros n\u00eb vitet e panum\u00ebrta q\u00eb ka funksionuar taverna e peshkut? Kam humbur num\u00ebrimin. Por nj\u00eb gj\u00eb \u00ebsht\u00eb e sigurt, dhe kjo \u00ebsht\u00eb se nga p\u00ebrvoja e tyre ata mund t’i skuqin dhe i skuqin me sy mbyllur dhe me l\u00ebvizje t\u00eb shpejta, pa pasur nevoj\u00eb as t’i porosisni – taverna ka nj\u00eb menu t\u00eb caktuar,\u00a0peshk fshati, qefull , karkaleca deti t\u00eb skuqur dhe asgj\u00eb tjet\u00ebr – ato vijn\u00eb n\u00eb tryez\u00eb shpejt, t\u00eb kripura me shum\u00eb krip\u00eb t\u00eb trash\u00eb, t\u00eb skuqura n\u00eb t\u00eb that\u00eb me nj\u00eb guask\u00eb roz\u00eb dhe mish l\u00ebngsh\u00ebm. Shumica e njer\u00ebzve i han\u00eb me duar, shum\u00eb madje edhe pa i pastruar, dhe gryk\u00ebsit madje thithin kok\u00ebn. Me buk\u00ebn me susam ata thithin jo vet\u00ebm l\u00ebngjet e sallat\u00ebs, por edhe l\u00ebngjet e karkalecave deti q\u00eb kan\u00eb ikur dhe jan\u00eb grumbulluar n\u00eb pjat\u00eb.\u00a0Lokali ndodhet ne 126 <\/em>Hadjikyriakou Ave., Piraeus<\/p>\n\n\n\n

Te Jimmy’s Fish p\u00ebr makarona me karavidhe<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Makaronat e tyre me karavidhe nuk jan\u00eb gjithmon\u00eb n\u00eb menu. I b\u00ebjn\u00eb vet\u00ebm kur peshkatari sjell karavidhe t\u00eb fresk\u00ebta \u2013 zakonisht i gjejm\u00eb n\u00eb fundjav\u00eb. Por kur shfaqen, ia vlen t\u2019i \u201cgjuash\u201d. \u00cbsht\u00eb nj\u00eb pjat\u00eb q\u00eb t\u00eb kujton nj\u00eb epok\u00eb tjet\u00ebr, nj\u00eb gatim m\u00eb urban, me referenca nga vitet \u201980. Salc\u00ebs i shtohet pak krem \u200b\u200b\u2014 sa p\u00ebr t\u00eb nxjerr\u00eb n\u00eb pah \u00ebmb\u00eblsin\u00eb e karavidhes. Domatja p\u00ebrdoret me kursim: disa domate qershi t\u00eb grira, t\u00eb cilat i japin ngjyr\u00eb dhe aciditet. Rezultati \u00ebsht\u00eb nj\u00eb makaron\u00eb e ekuilibruar me karavidhe, me nj\u00eb salc\u00eb t\u00eb leht\u00eb q\u00eb i p\u00ebrqafon makaronat pa i mbytur dhe i l\u00eb karavidhet t\u00eb shk\u00eblqejn\u00eb.Lokali ndodhet ne Akti Koumoundourou 46, Mikrolimano, Piraeus<\/p>\n\n\n\n

Milos: Filozofia e thjesht\u00ebsis\u00eb<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"Oktapodi hiqet nga skara i but\u00eb dhe m\u00eb pas sh\u00ebrbehet me fasule Santorini dhe kapari krokante.<\/td>\"\"Guaska mbi akull.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Nuk ka asnj\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb gjendesh n\u00eb restorantin e Kostas Spiliadis dhe t\u00eb mos kalosh pran\u00eb tregut t\u00eb peshkut, ku, pran\u00eb peshqve q\u00eb shk\u00eblqejn\u00eb t\u00eb shp\u00ebrndar\u00eb mbi akull, ka karkaleca t\u00eb gjall\u00eb, karavidhe, oktapod dhe karavidhe nga zona t\u00eb ndryshme peshkimi n\u00eb Egje. Pak m\u00eb von\u00eb, ato jan\u00eb n\u00eb tavolin\u00eb, p\u00ebrpara jush, t\u00eb sp\u00ebrkatura me minimale er\u00ebzash. Karkalecat e pap\u00ebrpunuara t\u00eb Lugin\u00ebs me vaj ulliri dhe spec djeg\u00ebs, t\u00eb thjeshta, t\u00eb thjeshta, jan\u00eb t\u00eb shk\u00eblqyera, ashtu si edhe karavidhet e pap\u00ebrpunuara. Oktapodi vjen i p\u00ebrtypur, me fasule Santorini dhe kapari krokante p\u00ebr ta shoq\u00ebruar, kallamari i skuqur n\u00eb t\u00eb art\u00eb \u00ebsht\u00eb “me shkum\u00eb” dhe butak\u00ebt jan\u00eb nj\u00eb kafshat\u00eb deti. L\u00ebnda e par\u00eb dhe menaxhimi i saj i thjesht\u00eb dhe i matur jan\u00eb A dhe Zh k\u00ebtu.\u00a0Lokali ndodhet ne Kolokotroni 3-5<\/p>\n\n\n\n

Jod: p\u00ebr spagetin e im\u00ebt vongole<\/h2>\n\n\n\n
\"\"Makaronat zhyten n\u00eb salc\u00ebn l\u00ebngshme dhe delikate t\u00eb midhjeve. Foto: Marina Petridou<\/td>\"\"Shefi i Iodio’s, Georgiana Chiliadaki, n\u00eb veprim.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Te Iodio, n\u00eb Kolonaki, Georgiana Chiliadaki gatuan me teknik\u00eb dhe precizion, di\u00e7ka q\u00eb \u00ebsht\u00eb ve\u00e7an\u00ebrisht e dukshme n\u00eb gatimet me prodhime deti n\u00eb menu – ideale p\u00ebr ata q\u00eb agj\u00ebrojn\u00eb, por nuk duan t\u00eb privojn\u00eb veten nga k\u00ebnaq\u00ebsia e nj\u00eb restoranti t\u00eb mir\u00eb. Spageti vongole vjen n\u00eb nj\u00eb tenxhere bakri ose n\u00eb nj\u00eb pjat\u00eb n\u00ebse \u00ebsht\u00eb menduar p\u00ebr m\u00eb shum\u00eb se dy persona, me avull dhe bujare. Makaronat jan\u00eb t\u00eb zhytura n\u00eb salc\u00ebn l\u00ebngshme dhe delikate t\u00eb midhjeve; \u00e7do kafshat\u00eb t\u00eb b\u00ebn t\u00eb mendosh p\u00ebr detin.\u00a0Lokali ndodhet ne 36 <\/em>Loukianou, Kolonaki<\/p>\n\n\n\n

Kontosouvli i kallamarit, tashm\u00eb klasik i Travolt\u00ebs me boj\u00ebn e tij<\/h2>\n\n\n\n
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Spyros dhe Vangelis Liakos kan\u00eb nj\u00eb dashuri t\u00eb madhe p\u00ebr at\u00eb q\u00eb sjell deti. Nj\u00eb tigan me aj\u00ebr t\u00eb nxeht\u00eb, nj\u00eb skar\u00eb e fuqishme, pjata t\u00eb papritura me prodhime deti me nj\u00eb identitet grek – dhe disa prekje nd\u00ebrkomb\u00ebtare k\u00ebtu e atje – jan\u00eb p\u00ebrb\u00ebr\u00ebsit baz\u00eb t\u00eb nj\u00eb recete t\u00eb hartuar mir\u00eb, t\u00eb fokusuar n\u00eb freski dhe respekt p\u00ebr p\u00ebrb\u00ebr\u00ebsit. Peshku i shk\u00eblqyer i dit\u00ebs vjen nga tre anijet me t\u00eb cilat Travolta bashk\u00ebpunon dhe piqet me mjesht\u00ebri. Dhe prodhimet e detit nuk jan\u00eb t\u00eb l\u00ebkundura. Sidomos kallamari, i cili arrin n\u00eb tavolin\u00eb i ngulur n\u00eb hell metalik, i fresk\u00ebt, i pjekur n\u00eb skar\u00eb n\u00eb m\u00ebnyr\u00eb perfekte, i but\u00eb dhe m\u00eb pas i zhytur n\u00eb boj\u00eb, i cili i p\u00ebrzier me vaj ulliri, kapari, spec djeg\u00ebs dhe limon e nxijn\u00eb pjat\u00ebn, tani \u00ebsht\u00eb nj\u00eb institucion. Aciditeti, kripa, nj\u00eb djeg\u00ebsi e k\u00ebndshme, sa duhet, i ka t\u00eb gjitha. Pjata t\u00eb tjera me prodhime deti n\u00eb parad\u00ebn e hiteve p\u00ebrfshijn\u00eb spetzofai me sal\u00e7i\u00e7e sepje t\u00eb punuara me dor\u00eb, midhjet e skuqura t\u00eb p\u00ebrzem\u00ebrta dhe elbin me karkaleca deti.Lokali ndodhet ne rrugen 33 <\/em>Agios Pavlos, Peristeri<\/p>\n\n\n\n

Karkalecat e pjekura n\u00eb skar\u00eb t\u00eb Polpos<\/h2>\n\n\n\n
\"\"Karkalecat e Koilad\u00ebs jan\u00eb l\u00ebngsh\u00ebm dhe t\u00eb \u00ebmb\u00ebl<\/td>\"\"<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Karkalecat te Polpo jan\u00eb nga Lugina, nj\u00eb nga ato t\u00eb kuqe q\u00eb kan\u00eb nj\u00eb \u00ebmb\u00eblsi natyrale dhe nuk kan\u00eb nevoj\u00eb p\u00ebr shum\u00eb. Ato piqen shum\u00eb but\u00ebsisht mbi qymyr, aq sa duhet q\u00eb mishi t\u00eb ngrohet dhe t\u00eb q\u00ebndroj\u00eb l\u00ebngsh\u00ebm dhe i but\u00eb. Mishi i tyre \u00ebsht\u00eb i \u00ebmb\u00ebl, pothuajse si gjalp\u00eb, dhe kjo \u00ebmb\u00eblsi balancohet bukur me krip\u00ebn e trash\u00eb q\u00eb bie sip\u00ebr. Ato vijn\u00eb t\u00eb q\u00ebruara por me kok\u00ebn n\u00eb vend: aty fshihet gjith\u00eb shija. I ngrini, i shtypni leht\u00eb dhe thithni l\u00ebngjet para se t\u00eb hani karkalecat. \u00cbsht\u00eb nj\u00eb nga ato gatime q\u00eb mb\u00ebshtetet pothuajse ekskluzivisht n\u00eb l\u00ebnd\u00ebn e par\u00eb dhe gatimin e duhur. Dhe k\u00ebtu, t\u00eb dyja funksionojn\u00eb si\u00e7 duhet.\u00a0Lokali ndodhet ne 6 <\/em>John Kennedy St., Tregu i Perimeve Renti<\/p>\n\n\n\n

N\u00eb Argoura p\u00ebr\u2026 gj\u00ebra t\u00eb rralla<\/h2>\n\n\n\n
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N\u00eb dyqanin sui generis t\u00eb Nikos Michael n\u00eb Tzitzifies, i cili ka miq nga e gjith\u00eb Athina, ushqimi i gjall\u00eb \u00ebsht\u00eb i famsh\u00ebm dhe me t\u00eb drejt\u00eb. Merrni karpa\u00e7ion e bukur t\u00eb oktapodit dhe karkalecat Koilados ose karavidhet q\u00eb shefi i kuzhin\u00ebs dhe pronari i kombinojn\u00eb her\u00eb me boronica dhe her\u00eb me tamarillo (fruta ekzotike nga Amerika e Jugut) ose me yuzu, dhe kini kujdes sepse n\u00eb var\u00ebsi t\u00eb stin\u00ebs dhe asaj q\u00eb gjen n\u00eb dispozicion, shefi i kuzhin\u00ebs dhe pronari nxjerr magjikisht goca deti, nychaki (nj\u00eb lloj k\u00ebrmilli deti), porfire, kalangome, flluska dhe spinyala.\u00a0Lokali ndodhet ne Agisilaou 49, Tzitzifies<\/p>\n\n\n\n

Psarokastella: karkaleca deti me\u2026 salc\u00eb sekrete<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Zakonisht nuk merrem me receta dhe gatime sekrete q\u00eb restorantet i quajn\u00eb specialitete t\u00eb tyre. Nuk e di se si ndodh, por shumic\u00ebn e koh\u00ebs ato q\u00eb reklamojn\u00eb m\u00eb duken si m\u00eb pak interesantet e kuzhin\u00ebs s\u00eb tyre. Karkalecat e Psarokastell\u00ebs jan\u00eb nj\u00eb nga p\u00ebrjashtimet. Ia vlen t\u00eb gjesh veten n\u00eb rrugic\u00ebn e qet\u00eb, “sekrete” t\u00eb Kastell\u00ebs p\u00ebr t\u00eb provuar karkalecat me salc\u00ebn “sekrete”. Ato jan\u00eb v\u00ebrtet t\u00eb ndryshme nga ato t\u00eb zakonshmet, t\u00eb rralla, me nj\u00eb thart\u00ebsi t\u00eb k\u00ebndshme dhe aroma muskoviti. Pijeni me lug\u00eb! Megjithat\u00eb, n\u00ebse e gjeni veten n\u00eb dyqanin familjar t\u00eb peshkut, provoni oktapodin e mrekulluesh\u00ebm q\u00eb ata gatuajn\u00eb me ver\u00eb gjysm\u00eb t\u00eb \u00ebmb\u00ebl.Lokali ndodhet ne Skra 19, Pire<\/p>\n\n\n\n

N\u00eb Varoulko, pran\u00eb detit<\/h2>\n\n\n\n
\"\"Lefteris Lazarou n\u00eb pun\u00eb.<\/td>\"\"Varoulko ka l\u00ebn\u00eb gjurm\u00eb n\u00eb kuzhin\u00ebn greke t\u00eb peshkut.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\u00cbsht\u00eb nj\u00eb vler\u00eb klasike p\u00ebr nj\u00eb dalje zyrtare me ushqime deti. N\u00eb tavolinat e tarrac\u00ebs s\u00eb rinovuar pran\u00eb ujit, shpaloset nj\u00eb propozim modern gastronomik me pjata t\u00eb njohura nga e kaluara – si\u00e7 \u00ebsht\u00eb rizotoja klasike e zez\u00eb me sepje dhe elbi i \u00ebmb\u00ebl me karkaleca deti dhe ver\u00eb Lemniane, n\u00eb menu q\u00eb kur Varoulko ishte n\u00eb Pire – dhe t\u00eb tjera m\u00eb t\u00eb reja, si\u00e7 \u00ebsht\u00eb kallamari i pjekur n\u00eb skar\u00eb me nj\u00eb salc\u00eb t\u00eb leht\u00eb me boj\u00ebn e vet. Aktualisht, meqen\u00ebse restoranti emblematik i Lefteris Lazaros po feston 40 vjet funksionim, po p\u00ebrgatit nj\u00eb menu p\u00ebrvjetori sergiani n\u00eb koh\u00eb me pjata-stacione t\u00eb ndryshme. S\u00eb shpejti do t\u00eb filloj\u00eb t\u00eb sh\u00ebrbehet \u00e7do t\u00eb m\u00ebrkur\u00eb, duke u rikthyer te sallata e par\u00eb me gaforre e servirur n\u00eb tavolinat e saj, lakra karakteristike e mbushur me karkaleca deti t\u00eb grir\u00eb, qesja me ushqime deti dhe specialitete t\u00eb tjera q\u00eb hap\u00ebn rrug\u00ebn p\u00ebr rip\u00ebrt\u00ebritjen e kuzhin\u00ebs greke t\u00eb ushqimeve deti. Lokali ndodhet ne Akti Koumoundourou 54, Mikrolimano<\/p>\n\n\n\n

N\u00eb Oqean p\u00ebr midhje t\u00eb skuqura<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Hyperoceanion me seli n\u00eb Pire, i cili ndodhet n\u00eb lagjen Hadjikyriaki, ka “tezga” t\u00eb ndryshme t\u00eb shijshme, nga sardelet e pjekura n\u00eb skar\u00eb t\u00eb shtruara n\u00eb buk\u00eb t\u00eb thekur me domate dhe shum\u00eb vaj ulliri, te kungulleshkat krokante t\u00eb skuqura n\u00eb t\u00eb that\u00eb, te dolmadakia me maniok\u00eb n\u00eb stilin tosodouli dhe karkalecat Symi q\u00eb hahen t\u00eb plota si kokoshka. Dob\u00ebsia ime, megjithat\u00eb, jan\u00eb midhjet e Selanikut t\u00eb zhytura n\u00eb brum\u00eb dhe t\u00eb skuqura, t\u00eb servirura me nj\u00eb salc\u00eb kos paksa me hudh\u00ebr. Porcion i dyfisht\u00eb, ju lutem!Lokali ndodhet ne Marias <\/em>Hatzikyriakou 48<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Karkaleca t\u00eb skuqur l\u00ebngsh\u00ebm, kallamar\u00eb t\u00eb pjekur n\u00eb skar\u00eb me mish t\u00eb but\u00eb, karavidhe q\u00eb vijn\u00eb pothuajse t\u00eb gjalla nga kuzhina dhe spageti delikate me guaska jan\u00eb vet\u00ebm disa nga pjatat me prodhime deti q\u00eb marrin nj\u00eb 10-she perfekte p\u00ebr ne. Kalamar i fresk\u00ebt, i gatuar n\u00eb m\u00ebnyr\u00eb perfekte, me nj\u00eb salc\u00eb t\u00eb b\u00ebr\u00eb nga […]<\/p>\n","protected":false},"author":4,"featured_media":4514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"class_list":{"0":"post-4510","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-turizem"},"yoast_head":"\nKu t\u00eb hani ushqimet m\u00eb t\u00eb mira t\u00eb detit n\u00eb Athin\u00eb dhe Pire - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/03\/14\/ku-te-hani-ushqimet-me-te-mira-te-detit-ne-athine-dhe-pire\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ku t\u00eb hani ushqimet m\u00eb t\u00eb mira t\u00eb detit n\u00eb Athin\u00eb dhe Pire - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Karkaleca t\u00eb skuqur l\u00ebngsh\u00ebm, kallamar\u00eb t\u00eb pjekur n\u00eb skar\u00eb me mish t\u00eb but\u00eb, karavidhe q\u00eb vijn\u00eb pothuajse t\u00eb gjalla nga kuzhina dhe spageti delikate me guaska jan\u00eb vet\u00ebm disa nga pjatat me prodhime deti q\u00eb marrin nj\u00eb 10-she perfekte p\u00ebr ne. 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