By Odette and Joe Mascarenhas
Cuisine: Greek, Timing: 4.00 pm to 11.00 pm, Address: Thalassa Taverna, Anjuna, Vagator, Recommendation: Dolmadakia and Saganaki for starters, Lamb Kelamaki kebebs, Mousakka, Pastitada
What surprise does one have in store for one’s husband after celebrating 29 valentines together? Roses…cards…gifts? Everything seemed ‘old hat’ until I read the following in an article, ‘give your loved one what he desires the most.’ Eureka! The light in my head had come on - food - the most important ingredient in the life of my better-half, and if I could add the romance to it…
Perched on the rocky cliffs of Vagator was just the place. Now Joe just loves to see the sun set; I believe he secretly makes a wish on the setting sun, and here was one just recommended to me. Sit on cushioned cane chairs, sip on Ouzo with a plate of me zee’s and hope that he had wished for a ‘continuing romance.
So at 4.00 p.m. that evening we sampled the famous Pita Souvlaki wraps, a choice of kebabs topped with tzatziki dip (a creamy combo of yoghurt, garlic, cucumber and olive oil). I dart a quick look across at him. He was looking dreamily across the expanse of water. I would have to work harder. ‘How was it?’ I murmur softly… ‘Excellent,’ he replies abstractedly. Well romance and the setting were fine, but it would help a little more if it was directed towards me.
Enter Mariketty who has created this open air restaurant that features a fare specifically chosen by her. Given the fact that not many restaurants feature Greek food, it was good to go to the expert. Sitting with her as the evening shadows began to descend, she explains that Thalassa is an acronym for ‘sea’ in Greek. She points at her extensive menu, ‘I have hand picked dishes that will suit the local palate,’ she says. ‘Now I will leave you as I go to the kitchen to prepare the starters.’
And as the moon shimmers on the water we look at the big platter of ‘Greek starters’. Joe’s eyes begin to gleam as he takes in a big helping. We nibbled on the Keftedakia (crunchy meat balls). Boy did it tickle our palate! The hidden spices came alive. ‘Don’t feast on this alone,’ I caution, ‘there is so much more to try.’ Take the Tzatzitu dip- yoghurt, garlic, cucumber with olive oil mix, creamy. Now does anyone eat rice for starters…my food habits state that it is an excellent accompaniment for a main course…but not the Greeks. The Dolmadakia - the Greek specialty of vine leaves stuffed with rice and herbs. Delightful! And then the Saganaki - crisp fried slice of feta cheese -is a delight to savour. I am now running out of adjectives because there was another preparation of feta cheese on the platter. This one was topped with oregano and kalanata olive oil…soft melting moments with that hint of spice. I applied myself to the task on hand, sampling the Tiro-kaf-tari - the spicy feta cheese dip served with pita bread. Now feta is a brined curd cheese traditionally made in Greece. It is a sheep milk cheese with varying amounts of goat milk.
From the grill came the lamb Kalamaki kebab, on skewers - the minced delicacy oozes flavours that had me begging for more. The soft succulent meat transported us to Corfu-Mariketty’s original home, and the Sofrito, layers of beef steak cooked in garlic and parsley in that gravy sauce so reminiscent of the island fare and the Pastitada, pieces of beef delicately flavoured in tomato sauce, red wine and Greek herbs. Oh! There is a lot more of Mariketty’ specialties…mousakka, pastas…..the gentle breeze had wrapped me in its embrace, as Joe says… ‘Awesome!’
I ask for the desert preparations. They have an exciting variety of desserts, from homemade Greek yoghurt to rich cheesecakes or even the traditional baklava. I decided on the blueberry cheesecake and the Alpine chocolate mousse and for once offered some to my better half. I was not wrong. A sure formula to make them whisper sweet nothings in your ears. I have heard of the big fat Greek wedding… all I can say when in Goa one does not need to be invited for one. At Thalassa it is a repast to remember.
