Welcome to Jester’s Taverna, a cherished family-owned gem nestled in the heart of Livadh Beach, Himare. Our restaurant is more than just a dining spot; it’s a celebration of home-cooked comfort and the warmth of family traditions. Inspired by the simple, heartwarming dishes our moms used to make, we take pride in serving meals that bring a taste of home to every plate.
At our restaurant, we believe that food is more than just a necessity; it’s an experience that warms the heart and soul. Every dish on our menu is crafted with dedication, using only the freshest, highest-quality ingredients, bringing traditional recipes to life with a special touch of love and care that only a family can provide. Join us for a meal that goes beyond just food, turning every moment into an unforgettable memory of warmth and love that we share with you.
Jesters Taverna is where tradition meets innovation, where every dish is a journey of taste and every visit is an invitation to become part of our story of love for food and family.
(Rusks topped with dressed tomatoes and ricotta cheese with basil and mint)
(pickled beetroot topped with taramas dip made out of cured cod roe and walnats)
(marinated black-eye beans mixed with pickled red pepper and fresh onion topped with deep fried goat cheese and chilli oil)
(chopped smoked aubergines with olive oil, lemon juice, pickled red pepper and fresh onion and garlic)
(potato puree with garlic, extra virgin olive oil and socked state bread)
(boiled collared greens from our garden with olive oil and lemon juice)
(creamy spicy feta dip, mixed with roasted red peppers and chilli)
(feta cheese, deep-fried, served with honey and sesame)
(velute mix of boiled tuna, amberjack and vegetables, topped with chilli and croutons)
(cold yogurt, cucumber and garlic)
(served cold, made with seasonal vegetables)
(cuttlefish boiled in white wine and marinara souce, with cinnamon, clove and red white and black papper)
(deep fried breaded calamari, served with tzatziki dip)
(whole shrimps toosted on drypan with garlic and cherry tomatoes, quenched with Albanian cognac)
(grilled octopus tentacle served with balsamic caramelized onion and fava dip)
(fresh anchovies, cured in sea salt and chilli vinegared)
(octopus, boiled in white wine, cured in apple vinegar, mixed with pickled red peppers, fresh onion and fava cream)
(sliced sea bass, marinated in lime juice and seasonings, mixt with avocado and orange)
(grilled whole sea bream, topped with fish lemon sauce and served with skordhalia)
(charcoal grilled sword fish fillet, served with fava)
(local tuna steak served with lentil salad)
(grilled amberjack fillet, served with caramelized vegetables)
(rice-shaped pasta (orzo) cooked risotto-style in homade shrimps and vegetable stock, with shrimps and zucchini)
(Traditional homade cretan pasta with octopus and sauce)
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