When we open our own restaurant, 1985, I wanted to continue the culinary tradition on the Island, but with own touch.
I had “forbidden” the fried calamars and shrimp every other restaurant would serve, for example. I didn’t want for many reasons: first of all distinguish our menu from about twenty of similar others – we were young, the restaurant was young: why a customer should go to eat a tested dish somewhere than the usual restaurant(s)? – ; the other reason was that we tried to serve as fresh foods as possible and hardly fresh calamar and shrimps are available – when they were, that is just caught by the few local fishing boats, they were very expensive – the coast and price were something we started to understand later: it is not easy to determine the final price for a material, food, that is a primary need – ; the final reason was the fried oil, for which I should start another chapter as the matter is long and complex ( too much in a big friyer