NIKITI | Since opening their first retail concept in Thessaloniki in 2008, Ergon have expanded both in Greece and abroad, with various concepts focused around quality Greek food and produce, with a focus on small, independent producers. They’ve also branched out into the world of accommodation, one of which is Ergon Beach House Nikiti.
For visitors to Nikiti, even if not staying at the glamping-style beach house, there’s still plenty of reasons to visit. Indeed, much of the property is open to the public. There’s loungers along the beach, where you can enjoy a drink, snack, and a swim; a coastal bar; a restaurant; and a small retail deli selling a selection of excellent quality pantry items, wines, and beachside essentials.
I didn’t stay at the accommodation, but I did pop in for a supply run on my second day in town, and returned the following evening for sunset cocktails on the loungers, followed by dinner. For drinks, it’s an easy sell – the quality that Ergon is known for, spectacular views of the water, and just far enough out from the main promenade to feel a whole lot more chilled.
As for the dinner, it was one of the best meals I ate in Nikiti. Culinary Director and Executive Chef Panagiotis Xanthis and Executive Chef Lefteris Athanasopoulos oversee the modern Greek menu across all of Ergon’s locations in Greece, working with individual head chefs and teams to tweak things. So while there’s a lot of crossover and familiarity, the menu at Ergon Beach House Nikiti still has its own identity.
From the meze section, fava bean “falafel” with tabouleh, tahini dressing, and a spicy red pepper spicy sauce is a great way to kick things off. So too, the grilled dolmades. Served with tzatziki and ladolemono, they’re some of the best dolmades you’ll eat in Nikiti.
The Greek salad does a great job of showcasing the quality of the produce used. A medley of cherry tomatoes, grilled peppers, feta cheese, onions, sprinkled with dried Kalamata olives, served with fluffy pita bread. Dietaries are well catered to – two of my friends are vegan, and many of the dishes were able to have their dairy/meat component served to the side, like the feta in this salad.
Peinirli, wood-fired boat-shaped filled sourdough flatbreads are a must. Meat lovers should order the “Lahmatzoun” with beef and lamb mince, semi-hard cheese, and yoghurt. The vegan option, with mushrooms, dairy free cheese, and truffle oil, is also great.
The catch of the day is also something you shouldn’t pass on. Whatever fish are best and fresh that day are listed, priced by the kilogram, and available to enjoy grilled, steamed, or fried. I opted for the grilled pagrus, which was deboned tableside. Flaky, smoky, and served simply with salt, pepper, and ladolemono to the side.
To drink, it’s hard to go past a bottle of one of the many excellent local wines on the menu. The collaboration wines between Ergon and some of Greece’s best independent winemakers, are particularly interesting.
Ergon Beach House Nikiti
Nikiti Beach
Nikiti 630 88
Greece
Telephone: 2375 022 300
E-mail: [email protected]
Website
Open
Mon – Sun: 12:00pm to 5:30pm