How Kyma Grill started
Yiannis came from Kalymnos in 1979 to dive for sponges and found more divers than sponges. In 1987 he and Eleni rented a bait shed on Dodecanese Boulevard, built a grill out of a boat’s water tank and opened Kyma Grill for the crews coming in at four.
The bait shed grew into the room next door and the yard behind it. Their daughter runs the grill now. The water tank was retired in 2004. The marinade was not.
What we insist on
- Lump charcoal only, lit at ten every morning
- Pork and chicken marinated 24 hours in lemon, oregano and olive oil
- Pita from our dough, baked to order on the flat top
- Fish from the boats at the end of the street, when they have it
Who cooks
Seven on a Saturday. Two on the grill, one on the spit, two on mezze, one on pita, one on the phone. Eleni still makes the baklava on Tuesdays and Fridays.
Good to know
Is the mezze vegetarian?
Most of it. Hummus, baba ghanoush, falafel, halloumi and the salads have no meat; the falafel and the dips without yogurt are vegan. Each product says so.
Can I order the whole fish ahead?
Yes, and on a Friday you should. Order by three for dinner and we put one aside with your name on it.
Do you take allergies into account?
Every product lists its allergens. Add a note to your order and the grill reads it before anything goes on.
Where do I park on the docks?
The city lot behind Athens Street, free after six. Pickup orders can stop in the loading bay out front for five minutes.