The Hippocampus restaurant is a new proposal in gastonomic map of the wider Ermioni. Located in the center of Porto Heli 30 meters from the sea overlooking the homonymous bay.
The Chef George Korol returned to his birthplace after 18 years of navigation in cuisines of Greece and Europe to create a restaurant with traditional Greek and Mediterranean – creative cuisine based on fresh local fish and seafood.
Furthermore, because of his love Chef in Japanese cuisine and excellent quality fresh fish of the area, the Hippocampus restaurant menu includes sushi and fresh bluefin tuna dishes, fresh mussels with Ponzu sauce and proposals as kritharoto red shrimp Valley flavored with saffron and xynomyzythra, Taliolini with sea urchin eggs and basil pesto and sea bass flavored with fennel and ouzo, offering a high quality gastronomic journey in the Mediterranean – and not only – flavors.
The Hippocampus restaurant is modern, bright, with traditional Greek decorative elements. The colors are white, gray and turquoise, creating a cool, relaxed feel.
The starry summer sky that offers an open outdoor area of the restaurant Hippocampus creates the ideal setting for a delicious dinner.
The excellent quality of raw materials and the originality of flavors even in simple recipes, and very reasonable prices, have established a stable recurring customers and fans of the restaurant Hippocampus.
The continuous creativity of Chef and frequent Alaya menu constantly renew the interest of our customers for new tasty trips.