Today I would like to continue sharing with you my visit to the area in Greece known as Leonidio (Arcadia). I stayed for three days in this area that awes you with both mountain and sea. I was a guest of Elena and her family and the memories are still very fresh.
Each day, we would visit a different beach. On this day we went to the beach known as Plaka. We would find our spot on the beach, lay down our belongings and dive into the crystal blue waters.
Swimming invites appetite. Located right behind us was the Eucalyptus Restaurant…appropriately named after the the large Eucalyptus that grows to the side of the eatery.
When I came to Leonidio, I had no compass from which to judge how the food would be. This was my first time here. Eucalyptus is located right on the beach (Plaka) and from flipping through the menu, breakfast, lunch and dinner are all on offer.
First impressions of Eucalpytus were good: open kitchen (always inviting), super-clean and new and from looking at the other tables…prompt service.
Our hostess Athina greeted us with a beaming smile and organized a large table setting for us. We were right in front of the beach, hungry and certainly thirsty.
Our waiter recited the specials and signature dishes with precision memory and grace. Eucalyptus’ menu consists of traditional dishes with some nice twists thrown in for excitement.
I was impressed with the signature Eucalyptus Salad made of greens, tomatoes, olive paste, pine nuts and roasted Manouri cheese. I’m going to try making this salad next summer!
We ordered an array of appetizers that could be shared and each person also took in a main course. I opted for the special of the day (last order left) of Kokkoros Krassatos or “Rooster in wine”. 
This dish is often duplicated with chicken but it’s unsurpassed when a real, gamey and flavourful rooster is used in this case. When you have good ingredients, little work in the kitchen is needed. The rooster, good olive oil, sauce from fresh tomatoes, some allspice berries and local red wine. Simmer until the meat falls off the bone and serve on a bed of pasta.
One of the appetizers that went fast (and was reordered) was a Grilled Halloumi (cheese) that was served with pita bread and a red pepper sauce. Halloumi is surely in my “Top 5” of cheeses and this appetizer remains in my memory of that day’s lunch.
I’ve re-created this simple appetizer for you, which can be made indoors or on your backyard grill. The red pepper sauce consists of roasted red peppers, canned plum tomatoes, onions, garlic and a touch of Greek oregano.
I’m now making my pita pita bread…heightening this already delicious, eyebrow-raising meze!
Grilled Halloumi With a Roasted Red Pepper Sauce
(appetizer)
1/3 cup diced red onion
1/4 cup extra-virgin olive oil
1 clove of garlic, smashed
1 roasted red pepper, peeled, seeded and chopped
1/2 cup of hand-crushed plum tomatoes (from good quality canned variety)
salt and pepper to taste
pinch of Boukovo (chilli flakes)
1/2 tsp. dried Greek oregano
Halloumi cheese, cut into 1/4 inch slices
Pita bread, cut into triangles (about the size of your Halloumi slices)
- In a small skillet, add your olive oil over medium heat and add your onions and garlic and saute for a couple of minutes to soften. Add your chopped roasted red peppers and crushed tomatoes and bring to a boil.
- Reduce back to medium and simmer. Add some salt and pepper to taste and simmer for another 7-10 minutes or until thick. Remove from the heat and allow to cool a bit. Add the sauce to a food processor or blender and puree. Adjust seasoning, add your pinch of Boukovo and dried Greek oregano and keep warm.
- Pre-heat your gas grill or stove-top grill pan to medium-high heat. Brush your slices of Halloumi cheese with olive oil (but leave the pan dry). When the grill surface is hot, grill your cheese for 1 to 1 1/2 minutes a side.
- Place your pita triangles on your serving dish and them top with the grilled Halloumi slices and a ribbon or dollop of the warm roasted red pepper sauce. Serve immediately.
Note: If you have any leftover sauce, this is great with some pasta and shrimp.
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© 2007-2009 Peter Minakis
25 Responses
This looks so mouthwatering. Any kind of grilled cheese is good to me. (Except blue) We might have to saunter on down to Leonidio if this weather stays nice. I wonder if it is still open at this time of year?
That looks like an amazing restaurant. I love the ones that are right on the beach and serve fish that has been caught that same day. And open kitchens are always inviting. And not to mention the food you are sharing with us. Oh that is heaven.
that halloumi dish is so tempting! A gorgeous combo!
Cheers,
Rosa
I would love to try that salad! I also love when you post photos of the beach. Anytime there is a restaurant on the beach I get sooo dreamy-eyed for summer. If I could be a beach bum for the rest of my life I would.
love that halloumi – this is simple cooking at its best
My favourite restaurant in Plaka, I am so glad that you liked there Peter!!!
I would like to tell Lizcupcakes that it is open during all the year, even in the winter.
She lives very close to Leonidio, so whenever she likes she can visit Eucalyptous!
Have a nice week!
I’ve never had halloumi.
That halloumi looks really delicious! What a lovely sauce for it.
Delicious x 10!!!
p.s. why wait till next summer to duplicate the salad? Is it a seasonal veggie thing?
Jo, you’re right. I have to add Manouri to my shopping list.
Sitting here in NY on a cold November day with so little sign of the sun, all I can think of is how I wanted to be swimming in that beach!
Your halloumi dish looks wonderful. It’s a work of art. I still have yet to try grilled halloumi, but I will. I do see it in stores around here now and then.
That does looks like a really tasty bite, yum!
I’m with you Halloumi is way up at the top of my list too. Unfortunately I can rarely find it around here.
Wow and double wow! Everything looks so great :)
We have some very dear friends who are Greek. They own a condo in Greece and have offered to let us use it, but we can’t afford the time off to go. UGH Some day I will get there, some day :)
i used to always associate eucalyptus with koalas but now i shall associate it with delicious-looking plates of food. :)
You always manage to transport me to Greece vicariously. Beautiful photos, great memories and wonderful food.
Where to begin..the azure sea, the mountain views, the seafood, the beach, the halloumi…..
Peter, nothing can duplicate beachside dining! I love the food and especially love that halloumi cheese with that lovely piquant sauce! Lovely presentation!
I love it that it is still summer in your blog. It is actually summer in Greece too! (24 C). I can never have too much haloumi and your recipe sounds like a great way to bring out its flavour.
It’s great to see that halloumi is being served in Greek restaurants. I am sure that sauce matched well with grilled halloumi.
Now I’m hungry! LOVE all that food and as for the picture of the beach – I want to go to Greece!!!!
OMG! Talk about wow with these pictures. That salad looks amazing.
Gosh!!!! That’s paradise!!!! I love those clear transparent waters :D. And I agree… when the produce is good and high quality, kitchen work is less complicated.
I would take some of your halloumi grilled cheese; only because you cooked it ;D
Mmm, it all looks so wonderful! And the inviting colours.. spectacular.
From our own experience we know the food in this restaurant is more then good. That’s the reason for us to go there every 2 weeks during the summer season.