Vasilis Tigaki, Kos · Est. 1978

Gallery

Inside Vasilis.

Hand shaping fresh pizza dough on a flour-dusted counter in the open kitchen at Vasilis taverna. Pizzaiolo tossing pizza dough in the air at the open kitchen of Vasilis taverna in Tigaki, Kos. Pizza chef stretching dough mid-air under the wooden pergola of the taverna kitchen. Ladling tomato sauce onto a stretched pizza base at the open kitchen pass. Scattering grated mozzarella over a tomato-sauced pizza in the open kitchen. Wood-fired Margherita pizza with fresh basil leaves at the mouth of the brick oven. Olive oil poured into a well of flour with farm eggs, the start of fresh pasta dough. Cutting a ball of fresh egg pasta dough on the kitchen counter, red peppers alongside. Dusting flour over freshly portioned pasta dough on the prep bench. Rolling out fresh pasta dough with a wooden pin beside a plate of red peppers and wild oregano. Shaping ribbons of fresh tagliatelle by hand on a floured surface. Tray of fresh pappardelle next to a crate of tomatoes, mushrooms and red peppers from the garden. Overhead view of pasta-making ingredients — eggs in a flour well, peppers, aubergine and wild herbs. Plating beef tagliata with roast potatoes and seasonal vegetables in the kitchen. Prawns, clams and mussels cooking with garlic in a pan on the gas stove. Deglazing prawns, mussels and cherry tomatoes with white wine for linguine ai gamberi. Flames rising from a pan during a flambé service on the kitchen line. Chef tossing spaghetti with tomato sauce over an open flame in the kitchen. Plating spaghetti alle vongole with mussels and tomato from the saucepan. Plates of chicken in cream sauce with mashed potato resting on the pass, ready for service. Grilled halloumi meze served with kalamata olives and a tomato dip alongside the bread basket. Pan-seared sea bass fillet with salad and a side of chips heading out from the pass. The Vasilis menu on a stand at the entrance, with guests dining under bougainvillea beyond. Diners gathered at outdoor tables of Vasilis taverna under warm evening lights in Tigaki. Red geraniums in a white terracotta pot at the entrance of the taverna at dusk. Tagliatelle carbonara and beef tagliata served side by side on a linen-set table.