
Mykonos Kuzina is a new Greek restaurant in Naples, FL. After 30 years as restaurateurs in Ohio, the owners decided to pull up stake and ply their craft here. The restaurant has been open for about one month.

My dining companions and I ordered a number of appetizers to start off with. We started with saganaki. This was a plate of kefalograviera cheese set ablaze after a dousing of 151 rum. Kefalgraviera is a somewhat sharp, hard cow’s cheese that holds it’s shape well when heated. Apart from the theatrics of a flambeed dish brought table side, this was a plate of heated cheese good for spreading on bread.

Next was the marithes, or smelts. This is at the very least, a rarity on local menus. The fish was coated with flour seasoned with oregano, basil, salt and pepper and fried. It was served with a sauce of mayonnaise, white vinegar, oregano, basil and dill, not a traditional Greek sauce but a concoction of the proprietor. It was delicious and although an item from the starter menu, was the best of what was ordered that evening.

How could anyone go to a Greek restaurant and not try their version of a gyro plate and moussaka. The gyro plate was deconstructed and served with gyro meat topped with onions in addition to fries, pita triangles and tzatziki sauce. Tzatziki is that classic Greek sauce made from strained, chopped cucumbers, yogurt, lemon and garlic. This menu item was good but no different from most other gyro dishes I have ordered elsewhere.

As said, I do not have much of a sweet tooth but loved the kataifi. The walnuts, honey and cinnamon were not only a sweet, but a winning combination.
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