ΤΟ ΣΤΈΚΙ στη ΓωνίαTo Steki sti Gonia
Greek charcoal grill · Rruga Kaonet, Spile, Himarë
Everything here is cooked over charcoal. The kitchen turns gyros on the spit and lays skewers, chops and whole chicken over the coals, and that is the entire trade — there is no fish on the menu, nothing comes out of an oven, and there is no pasta. On a seafront where the next dozen doors all sell fish with a view, this one sells fire.
The board
Read off the restaurant's own menu. Prices move with the season and are not printed here.
Gyros
γύρος
Carved off the vertical spit to order, as a plate or rolled into a pita.
- Pork gyros
- Chicken gyros
- Pita gyros, pork
- Pita gyros, chicken
- Covered pita
Skewers
σουβλάκι
Over the coals, one skewer at a time.
- Pork skewer
- Chicken skewer
- Kebap
- Sausage
- Pita bread
Portions
μερίδες
The plates the kitchen is known for, and the reason the reviews talk about size.
- Kontosouvli
- Lamb chops
- Grilled chicken
- Pork and chicken skewers
- Sausages
- Kebab
- Mixed grill for two
Salads and the things beside them
ορεκτικά
What arrives before the fire does.
- Greek salad
- Green salad
- “To Steki” salad
- Tzatziki
- Saganaki
- Feta
- Olives
- Spicy cheese sauce
- Chips
The corner
The name is Greek, and it says where the place is: the hangout on the corner. It stands on Rruga Kaonet in Spile, the seafront quarter of Himarë, about ninety metres back from the shingle, with its tables under the pines between the door and the water.
Finding it, and the questions people ask
What people give it
Reviewers keep returning to the same four things: the size of the portions, the charcoal, the welcome, and what the meal costs against the seafront around it.