In 1988 Mr. Stefanos took over the reins from his father, Nikolas, and undertook the task of keeping the village with his beautiful "coffee shop". Ouzo, octopus in his "mangalaki" and a "jukebox" were enough to do so.
All the wealth of a place is hidden in the simplicity and raw materials that you can provide to someone. This way of thinking is passed down from generation to generation and has deeply engraved itself in the mentality of the people of Mytilene and has become their legacy.
In the second generation, inheriting the knowledge and having learned the morals of Mr. Stefanos, Antonis builds on these foundations, something special, much later. Cafe-Ouzeri "O Antonis" opened its doors on March 25, 1990 and until today has written its own history in the gastronomy of the island.
After leaving the beaten path and spending endless and difficult hours at home in the midst of a pandemic, we decided to embark on a new path in our lives in 2022. With passion and belief in the tradition of Mytilene, in the raw material of the place, we established as a family "kyr Stefanos". A business whose primary goal will be to be as warm a place as the soul of "someone" who will now see it from above and whose memory and name will always touch us sweetly.
It is the next step that will support the element of selected meat, accompanied by columnar wine glasses, with iced tsipouro and local ouzo. We aim for a "meat house" not comparable to our ouzeri, that will be considered "classic", acquire its own identity and cover a range of ages and desires, satisfying both those who ask for the simple and those who long for that something more".
After leaving the beaten path and spending endless and difficult hours at home in the midst of a pandemic, we decided to embark on a new path in our lives in 2022. With passion and belief in the tradition of Mytilene, in the raw material of the place, we established as a family "kyr Stefanos". A business whose primary goal will be to be as warm a place as the soul of "someone" who will now see it from above and whose memory and name will always touch us sweetly.
It is the next step that will support the element of selected meat, accompanied by columnar wine glasses, with iced tsipouro and local ouzo. We aim for a "meat house" not comparable to our ouzeri, that will be considered "classic", acquire its own identity and cover a range of ages and desires, satisfying both those who ask for the simple and those who long for that something more".