Every year for the past three years, I have had the pleasure of spending two to three weeks on the island of Symi. Over that time, I have sampled many restaurants, but I always want to come back to the Windmill. The place itself is charming, the service is very friendly and efficient, but the main draw is the food. With an emphasis on local ingredients and culinary traditions, but a sense of adventure and curiosity, the chef explores and expands on flavour and texture profiles that exemplify the best of Greek cuisine. My very favourite is the hot octopus salad, with flavour-intensified marinated octopus cooked to perfection and strewn over a crisp cabbage salad, it hits all of my sweet spots for taste and crunch. I also love the sausage with lentils with its Lyons influenced lentil stew base and nice little chunks of spicy sausage. When I am away from this beautiful little island and I think of good food, I always picture the little courtyard by the Windmill.
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