History When «Apocalypsis» restaurant begun its course in 2010 in Patmos, the aim was to create a haven of genuine Greek flavors on the island. A place where travelers and locals could enjoy Greek food, sometimes creatively presented and others, married to the culture of a different cuisine, but always based to seasonal ingredients and raw material from the Dodecanese islands. Hence his name: a profound Apocalypse of a modern gastronomic trip to Greece. In time, the restaurant evolved into a spot for people who were looking for authenticity in a cuisine that has no unnecessary make-up, in which each dish is balanced and at the same time, enthusiastic. The insistence on the freshness of the ingredients, the continuous research for quality in raw material, the harmonious integration of increasingly more local products into the menu and the application of sophisticated cooking techniques to traditional Greek recipes, are the four elements that form «Apocalypsis» identity. Naturally, continuously trying to serve delicacies to your guests in an island like Patmos is not easy at all. On the contrary, it often causes you to tastefully differentiate your menu in order to stay true to your values. And so, through the daily struggle and difficulties you encounter, new combinations and dishes arise. Year after year, Patmos’ cuisine is enriched with interesting recipes, its gastronomic tradition is kept alive through evolution and all young cooks of «Apocalypsis» restaurant become partakers of an honest culinary culture. Menu Last season’s menu (2017) is undoubtedly an innovative combination of Dodecanese and Japanese cuisine. Chef Christos Xeraxoudis, as a warm supporter of Greek creative cuisine, utilizes traditional recipes and enriches them with an aroma of the East. Using cooking techniques and flavor combinations from Japan, he suggests dishes that aim to awaken your senses. The slowly cooked lamb with a herbs’ crust, sour trachana, myzithra cheese and cherry tomatoes confit, consist a differentiated version of a traditional island recipe. On the other hand, the black cod with sweet miso, smoked eggplant puree and seaweed wakame hijiki, presents one of the Greek sea protagonists, dressed in Japanese. Seasonal (April to October): 19:30 - 11:00