— Παραλία Μυρτόφυτου · Καβάλα —
Two continents, three countries — one table by the waves.
Read our storyTwo continents, three countries. One family, one taverna.
Theodoros Trendafilis’s path crosses two continents and three countries: he was born in Australia, forged his craft in Germany for nearly twenty years, and returned to Greece — to Kavala and the Myrtofyto shoreline, where the family lays the table again beside the sea. He grew up in the smoke and aromas of the family grill, among people who carry the memory of the diaspora: including his sister Voula, tied to the same tradition of hospitality and hard work that turns “togetherness” into flavour and trust.
In the early 1980s the family settled permanently in Greece. Theodoros stayed in hospitality, but reality did not give him what he was looking for — so he went seeking a true culinary education in Germany. There he stepped in for a sick chef; the result impressed the owner so much that he was sent to German chef school. For two decades he worked with discipline, taste and respect for ingredients — lessons you can still read today in how the octopus is cooked, how the grill is tended, and how the frying pan “speaks” on the plate.
In the early 2000s Theodoros came back to Kavala to take on the family business on Myrtofyto beach, at a time when the area was opening new horizons. Beside him stands his wife Alisa, a partner in the daily work of caring for both the space and every guest at the table. The next chapter is already being written by the younger generation: Michalis and Maria are stepping up to honour the taverna’s name and keep alive the idea of fresh fish, honest flavour and human warmth — what makes Taverna Michalis a reference point for real Greek seafood by the Aegean.
At Taverna Michalis “pure” fish cooking is not a slogan — it is a rule. The freshness of the fish, the clarity of the oil, the scent of charcoal and the finesse of frying are what make every set table feel like a jewel — as friends in the press wrote when they tasted Theodoros’s work.
The chef-patron expresses himself through dishes that carry three countries: the immediacy of the Greek taverna, the discipline he absorbed in Germany, and a lifetime beside the sea. From seafood saganaki that does not hide behind easy shortcuts, to octopus treated with real respect, our kitchen tells a story without exaggeration — only flavour, aroma and care.
A signature dish: Greek shrimp — not the “convenient” Spanish sort that often flatters the pan without depth. Here the aim is harmony: clear taste of the sea, a sauce that binds without smothering the fish, and the warmth of a summer meze beside the water.
When sardines are good, they need no tricks — only proper cleaning, proper heat and time on the grill. The result is refined natural richness, skin that crackles pleasantly and flesh that melts in the mouth, without harsh smoke notes.
In many places octopus is punished on the plate: tough, bland, tiring. Here it is treated with respect: grilling or cooking that keeps bite, chew and deep flavour. It is the meze that asks for a little ouzo or tsipouro, conversation and good company.
Good squid is restrained: white, firm, juicy. We work it to keep its sweetness without overcooking — in the pan or on the grill, depending on the day and what the boats bring.
When we say crisp, we mean it: a texture that crackles like a thin shell yet hides juicy flesh inside. It is the dish that breaks the quiet at the table — and usually someone orders a second round.
Weever is a fish many skip for fear of spines — yet in the right hands it becomes a dish with fresh tomato and herbs that recalls great fish cookery traditions. When the menu allows, ask about scorpionfish too: with lemon or tomato sauce, as the day demands.
Colours from the sea, plates that smell of summer, moments from life at the taverna.
The photos change with the seasons — like the menu. Here you will see the feel of our space, dishes from our kitchen and the mood of Myrtofyto beach: dozens of consecutive coves and many kilometres of coastline that make the area perfect for a swim before or after your meal.
Stay a little closer to the waves
For guests who want to pair dinner with a few restful days beside the sea, we offer 3–4 comfortable rooms in a family spirit. It is the quiet choice after a day on the beach — without driving far to feel the Aegean.
The area invites exploring: small trips along the shore, coves for swimming, then back in the evening for ouzo or dinner. For availability and details please contact us — online booking will follow soon.
Ask about availability
Our greatest award remains the smile after the meal. At the same time, our work has been noticed by institutions and the public — motivation to stay focused on quality without losing the soul of a taverna.
Food Awards Greece 2023
345 reviews
“Eagles of Gastronomy” distinction
Myrtofyto Beach, outside Myrtofyto village, Nea Peramos, Kavala, Greece
Spring – autumn: daily (indicative 12:00–24:00 — please confirm by phone)
Off-season: meals by arrangement — call us