absinthe restaurantLocated on the main venue of the port of Camares, high up on the patio of a traditional Sifnaian stone building, offering a spectacular view of the mountains across the bay with their age-old monasteries perched on their tops, the beach and harbor thrown in for a change of positive distraction. High up and protected from the hustle and bustle of the port's traffic, Absinthe's environment and colors vibrate with a sense of peace, tranquility and comfort with excellent dining facilities. Our dishes are inspired from the famed Greek Smyrneian cuisine of Asia Minor with a dash of Central Asian spice and texture. All dishes are prepared daily with the highest regard to the quality and freshness of the ingredients which are obtained mostly from our local producers and markets. Our wines and spirits are, commendably, some of the best the Island has to offer with emphasis on Greece's local snaps and aquavitt production, all at humane price levels. |
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La Fee VerteThe actual roots of absinthe are not clear. The use of wormwood as a therapeutic elixir has been recorded for the first time in ancient Egypt and it is referred in the Ebers Papyrous that date back to 1550 BC. There are also many indications that Pythagoras and Hippocrates used wormwood for therapeutic reasons in ancient Greece. The French doctor Dr. Pierre Ordinaire, has created in 1792 an elixir using the extract of the plan ARTEMISIA ABSENTHIUM and many more herbs, which has been established as a medicine for every illness. It was then that it was given the byname “The green fairy” (La Fee Verte). In 1797, Henri-Louis Pernod opened the first distillery and started the mass production of the most famous and the most ambiguous drink in history. The fact that it became the favorite drink and the source of inspiration of many artists and intellectuals of the time (Van Gogh, Picasso, Manet, Baudelaire, Emil Zola, Oscar Wilde, Ernest Hemingway and many more), made absinthe a symbol of inspiration, daring and contestation and therefore its consumption in the beginning of the previous century reached 36 million gallons a year, only in France. |
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