A Few Words
Many years ago, locals on Leros would stroll down to the harbor to enjoy an ouzo and sample some meze to whet their appetite before returning home to eat. This was a daily ritual which all old-timers followed. The times changed, and so did daily habits. But in a remote part of the island, in an area called Drymonas, things have remained the way they were for the last 14 years at the ouzerie O Sotos. Camaraderie, quality, and a family atmosphere are unchanged.
O Sotos has a reputation for fresh fish which its proprietor catches with his fishing caique. All the dishes are prepared by Sotos or his wife. The catch-of-the-day is never stored on ice but displayed for patrons to select. A signature dish is the grouper kebab. Shellfish also feature prominently on the menus, including sea urchins, oysters, mussels, fan mussels, Noah’s ark shells, and limpets are all lifted from the sea to the table.
Open for lunch and dinner, O Sotos is the perfect escape from the daily drudge, thanks to authentic meze washed down with ouzo or wine. As patrons are fond of saying, at O Sotos they don’t just know food, they know how to serve it too.
