Clean Monday
Clean Monday in Aegina: A Seafood Feast at Skotadis for Gastronomos Magazine.
At Skotadis ouzeri in Aegina, alongside chef Periklis Koskinas, we welcomed Koulouma with exceptional seafood meze that capture the essence of the sea.
The day began at Aegina’s historic fish market, where fishermen and vendors showcased their daily catch. The market, in operation for over a century, is a hub of fresh seafood. Among the stalls, clams, mussels, octopus, shrimp, and squid glistened on ice, a testament to the island’s rich fishing grounds. Giorgos Lykouris, the owner of Skotadis, guided us through the market, emphasizing the importance of freshness and responsible fishing. “We only take the fish of the day,” he explained.
With baskets full, we walked the short distance to Skotadis, a legendary ouzeri by the sea. Established in 1945 as a café for fishermen, it evolved into an ouzeri in the 1980s, gaining fame under Lykouris’ ownership. Its menu respects tradition while embracing subtle modern influences, offering dishes best paired with ouzo and aged tsipouro from Lykouris’ extensive collection.
In the kitchen, Koskinas, along with Marios Korovesis and Skotadis’ head chef Sotiris Lampadarios, prepared an array of seafood delicacies. Juicy octopus, fried mussels, cuttlefish with spinach, and taramosalata—all crafted with fresh ingredients and a deep respect for seasonality.
As a photographer, capturing this experience was about more than just food photography. It was about telling a story through images—documenting the vibrant textures of fresh seafood at the market, the hands of the fishermen and cooks at work, the lively conversations over a shared meal, and the stunning coastal landscape that framed it all. Through this series of photographs, I wanted to preserve the essence of Aegina’s culinary tradition, the warmth of its people, and the way food connects us to place and memory.
As the dishes were plated, we gathered at a seaside table, clinking glasses of ouzo and tsipouro in celebration of Koulouma and the simple joy of sharing great food.
Chief Editor Aggelos Redoulas
Text by Nikoleta Makrionitou
Assist Adonis Kavouris
Photo editor Nasia Diamantidi
Periklis Koskinas
Periklis Koskinas from the age of 19 he travels non-stop "plowing" the continents in search of new experiences, different cultures in England, France, Scotland, Spain, America, Canada, Venezuela, Athens.
Through the prism of the seasonality and locality of the ingredients, the quality, the rules and the limits set by the Greek cuisine, it shaped its techniques, philosophy and course in the world of cooking.
Subtraction and moderation determine his food.
Tireless traveler and uncompromising cook. Philosophical theoretical knowledge and knowledge of the social sciences are considered essential tools for him in his profession. The images of his wanderings, the memory and the man mark his food and not the recipes. For him, cooking is the art of everyday life, it is what is left on the table, after a Sunday meal. In 2014, he opened the restaurant Cookoovaya, in the Hilton area, as a co-owner with 5 other top chefs. Cokoovaya in its fifth year, is still among the top restaurants in the country and full every day.
I had the pleasure of working with him many times and being part of his projects. His headshots portraits follows.
