Wild Duck eat & drink

When, on Christmas of '19, the "Wild Duck" arrived and spread its wings on the coast of Nafplio, it didn't just become part of the city's gastronomic map, but managed to change it significantly.
The restaurant with the name that, at first glance, refers to the biodiversity of local wetlands and, on a second level, semantically alludes to the famous work of Ibsen, has managed to be praised by connoisseurs of good taste, with its reputation spreading as quickly as the flight of a wild duck! What makes this relatively new (considering the Covid period) restaurant arrival so widely discussed? What unique offering does it have for an already gastronomically educated audience, possibly having dined at the best restaurants across Greece and cosmopolitan cities worldwide? The answers would be provided to me by the owner of the Wild Duck, the extraordinary Dimitra Kostopoulou, but in the end, I got them through two forkfuls of sour trahaná...

Minimalism with an artistic twist
I arrive at Miaouli Street, outside the beautifully restored building where the restaurant is located on the ground floor. I feel the grandeur of the past—pervasive, you might say, throughout this historic city—but here it interacts with the positive aura that always embraces everything hopeful...
In front of me, the outdoor space of the Wild Duck, a small ode to minimalism, with black tables and bamboo sofas harmoniously coexisting with impressive lighting fixtures, some hanging with rattan material, some real artworks by Francesco Moretti, based on the floor or suspended.
The interior of the restaurant is elongated, open, lazily lit by the midday sunbeams that escape through the windows. The decor is meticulous, yet not overly formal and serious - as I didn't expect anything less from someone with a high aesthetic criterion, like Dimitra. I love the element of wood and earthy tones, the warmth exuded by the furnishings. My gaze lands on the bar, and I am pleasantly surprised by the slightly lower bar counter, where a small group can sit and share food, drinks and laughter.

A kitchen open to locality and creativity
In the background, sounds resembling a rehearsal of a local percussion band lead me to the open kitchen. Here, the very talented chef Elias Kossyvas, along with his team, creates dishes that speak to the emotions first and then to the palate, evoking memories, connections and personal stories. A celebration of Mediterranean and Greek cuisine, based on authentic preparations and homemade flavors.
The chef has in hand fresh seasonal products from the family's gardens and estates, such as extra virgin olive oil from the olive grove, vegetables, herbs, spices, and "Chosti" potatoes from "Lykotroupi" in today's Saint Antonios of Argolis, eggs from their hens, dairy products from their cheese dairy in Saint Andrianos. For his menu, he selects fresh fish from the Koilada, Avgotaracho from Mesolongi, sausages from Epidaurus, handmade pasta from Kantia and traditional trahaná. Finally, a restaurant that doesn't settle for copying but creates an original menu, doesn't underestimate itself by pretending to be something foreign, but self-identifies as something unique, highlights local products and through them, elevates the value of the Greek family.

Sour trahaná, with such sweetness...!
I pick up the menu, and Dimitra challenges me to find the first dish that impresses me, the one I would order right now, in this moment. I hesitate for a few seconds, then say, "The fresh catch of the day with sour trahaná." Dimitra smiles; she loves that dish herself. "The trahaná is homemade, made by my mother-in-law, Mrs. Patra," she says, heading towards the kitchen.
While waiting for the dish to be prepared, Dimitra offers me to taste their butter (I can't remember if I had ever tasted such a rich, authentic buttery flavor) and one of their cheeses with tomato jam – an appetizer I wholeheartedly recommend you try when you visit. In a short while, our table is set with beautiful placemats, plates, and glasses. In the middle, a large dish that we share with Dimitra – a tender gesture that warms my heart. Nibbling on the famous warm focaccia from the Wild Duck and savoring sips of a cool white wine, I let Dimitra take me back to 1925 when their great-grandfathers arrived from Arcadia to "Lykotroupi" in Argolis (as Saint Antonios is named amongst locals), and began writing their family history.

The small revelations of an intelligent menu
The Wild Duck won't reveal itself to you during your first meal. Yes, it will introduce itself from the beginning, and you will love it. However, allow it to unfold gradually, step by step, dish by dish. You will discover your favorites and request them persistently. On the other hand, you will try something new each time, and the list of favorites will grow. I find it wonderful and clever.
Personally, I've singled out some dishes that I'm sharing with you (sharing is the keyword here, you're starting to understand it, right?). Among the salads, I particularly like the very Greek Almyra with Epidaurus sausage, lemon, and fresh squid, and the exotic Mixed Salad with avocado, mango, shrimp, lemon, and mustard seeds. From the appetizers, aside from the feta with tomato jam that I mentioned earlier, definitely try the Potato Gnocchi with mushroom ragout, cream, and herbs, as well as the Seabass Ceviche with lemon, chili, and herbs. In the Pasta & Risotto category, an undisputed favorite is the spaghetti with smoked pancetta, poached egg, pepper and Parmesan cream, while among the mains, apart from the Catch of the Day with sour trahaná, a beloved dish is the Pork Neck with artichoke puree from Iria village and green apple chutney.

In the beginning was... the cocktail
Can one imagine an exceptional meal without the accompaniment of a suitable wine? A rhetorical question. The wine list at the Wild Duck is very well-curated and extensive, featuring labels from the most characteristic varieties of the Greek vineyard. If you're not a wine connoisseur, rest assured that the staff will recommend a wine that perfectly harmonizes with the flavors you've chosen.
If you want to elevate your meal a notch, I would recommend starting or even finishing it with a good cocktail. My personal favorites are the Calle Verde with aromatic premium tsipouro, green apple, mint, and lime, the Othonos Street with cardamom-infused gin, cucumber, ginger, lime, soda, and olives, and the Alley Spritz with Aperol, vermouth, grapefruit soda, and lavender.
With a Calle Verde in hand, I return to the thought that connects the Wild Duck with Ibsen's work and conclude wholeheartedly: a restaurant, just like a book or a play, is considered truly good when you leave feeling satisfied and hungry for more at the same time. When you feel your soul is full, without necessarily knowing why. Not everything can be deconstructed. Not everything can be explained. Sometimes, the feeling is enough. And if food isn't a feeling, then what is it? Well, you haven't yet come to the nest of the "Wild Duck"!

Did you know that?
Every semester, the menu is creatively refreshed.
If you are vegan or vegetarian, you will here find excellent proposals.
Be sure to try the limoncello, made with family lemons and Cretan raki.
On the drinks list, you will also find a wide variety of mocktails, aperitifs, digestifs, vermouth, vodka, gin, tequila, rum, whiskey, malt, cognac, and beers from local microbreweries.
Add to that, here you will find many options for wine by the glass.
Plus, note that the drinks are accompanied by tasty bruschettas, not just plain nuts.
Are you a lover of sweet flavors? Don't miss the opportunity to taste Wild Duck's homemade desserts. Yes, they are excellent at this too.
In the morning hours, the Wild Duck serves an exceptional breakfast for guests staying at the nearby Adiandi and Amymoni boutique hotels, as well as at Amymone Suites (in the same building as the Wild Duck), all owned by the same family.

Mediterranean & Modern Greek cuisine

Services
Take-away, Live DJ daily, Wi-Fi

Operating period
All year round

Operating hours
Daily: 17:30 until 23:30 to 24:00