Skala

After sunset, we walked back through Oia with everyone else in search of some dinner. It was still on the earlier side, starting to get more crowded now that the sun had set, but we were able to get a table at Skala overlooking the caldera without too much trouble. We had spotted this restaurant on some of our walks through Oia earlier and were glad to finally get to try it.

The first thing to arrive was the bread, which from the receipt, it looks like they didn't charge us for. We thought that maybe this was the time when we finally realized that we could turn it down, but from other pics, it looks like we ate it. It clearly didn't make too much of an impression on us, and we can't even remember what was in that little sauce cup. (Why didn't we take notes?!)

We started off with some wine from the Sigalas winery located in Oia (€4 a glass, all pricing as of six years ago). We got one glass of Assyrtiko (a dry white wine) and one of the Ean Rosé (their dry rosé wine, which looks kind of red in the photo). We don't remember much about the wines, and we're also not very good at describing wines anyway so there's not much missing from our recap about these.

We started out with the fava, pureed yellow split peas (€6.50), which was topped with some onions, olives, and capers. It was pretty hard to go wrong when ordering fava in Santorini, as it was so good everywhere, and this was no exception. We planned to order it everywhere since this special kind of yellow pea was only really cultivated in that area. So delicious and Skala offered a pretty good portion size too. Since then we've been able to order something similar from other Greek restaurants in the US, but none of them ever compared to the ones we had here in Santorini.

Along with the fava, we got one of our other favorite dips, the melitzanosalata, traditional eggplant salad with garlic, onion, parsley, vinegar, oregano (€4.50). We can get good versions of this at home, but the smoky eggplant and all the fresh vegetables in Santorini just made this even better. This had an ever-present but not overpowering smokiness to it, and the overall texture was rich and creamy.

We also got two main courses. One was baked fresh cod fish with olive oil, fresh tomato and vegetables (potatoes, onion, garlic, parsley) (€14). The fish was flaky and tender, and you could tell it was caught that day. The added vegetables gave it a good balance and freshness as well as being filling because of the potato.

The other was soutzoukakia, cumin flavored meatballs baked with tomato sauce (€10) which was served over a rice pilaf. We love meatballs, perhaps M a little more than A, but we both do love them. These were very tasty. Cumin is a spice we both love, and they added a very unique flavor to the soft meatballs. The tomato sauce was fresh and tasty. Everything we had here just felt fresh and clean because we're guessing that everything was freshly picked relatively close to the time they were cooked.

Our dinner at Skala was quite good, probably better than our taverna lunch, and it cost less than lunch too. Perhaps had we known more about the scorpion fish we might have had a better meal for lunch, but we at least had a really good dinner. We were pretty satisfied with dinner, but unfortunately when we left, we had a bit of a craving for cookie ice cream (well, at least M did) and there was nothing like Milkato to be found in Oia. We settled for a cookie ice cream bar from the little market on the way back to our hotel (which we don't remember too much about). After that, it was back to our hotel to end another great day on our awesome honeymoon.