article: Haris Vekris photography: Nikos Ragousis Syros has now its own jazz festival. This is no surprise announcement nor is it a secret that the SYROS JAZZ FESTIVAL, after seven years of taking place, has become a firmly established institution. During a three-day weekend early every October, the opulent red velvet furnishings and the stage…
The new business idea of Kostas Prekas is called “A PIECE of history of Hermoupolis and Syros” and is based on the last authentic creations of “O Ermis”, the very first laboratory of the Greek glass industry, which was founded on the Island of Syros back in 1870 and was closed in 1930. However, some…
photos: Nikos Ragkousis illustration: TASMAR The annual TSOU.GRisma for ouzo lovers has become an established event. This year, TSOU.GRisma 2019, a night for ouzo lovers, took place at the “Frangosyriani” appetizer venue in Ano Syros, on Saturday, June 29. During the event, www.tsou.gr, the website dedicated to all things ouzo, celebrated its third birthday, in…
I would like to present you a special product that I recently released. I am glad to let you know that the first time I tested it, it felt quite tasty and I sensed that it was perfectly compatible with ouzo. I refer to the Syros pasta made of sea water (small noodles, barley pasta),…
Many years ago, I found myself for the first time in Crete willing to meet my parents-in law. After our first encounter we went to the local café or better as we say it in Greece, to the “kafenio”. The spring had just started. It was May… Everybody ordered the usual “raki” but I preferred…
Text: Haris Vekris Photos: Nikos Ragkousis This is actually the first time we didn’t have to get on a boat and travel in order to write an article for our blog’s “On Site” column! The reason is simple: “Ouzo Makryonitis”, which was launched a few days ago, is produced right here on Syros! The Makryonitis…
As Easter is coming and the weather gets better, a desire for ouzo with seafood is created. Today we are going to talk about tsiros, a dried fish which is more often a small chub mackerel or a small fish that swims close to the surface of the sea and has enough fat. The salting…
It is common knowledge that tsou.gr is particularly fond of gorgeously designed packaging which elevates the optics and image of ouzo, our national drink. So, it was inevitable that our acquaintance with the “Ouzo Trilogy” retro packaging designs by the Dimitrios D. Giannatsis Plomari Distillery would instantly develop into “love at first sight”! In their…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4 people) 1 kg octopus (tentacles only) 100 ml dry white wine 1 large onion (halved or quartered) 1 bay leaf Salt, freshly ground pepper Olive oil Serving ingredients Boiled chickpeas or other legumes of your choice Medium sized pita bread for…
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