Welcome to our table
For four generations since 1924, the Paterakis family has gathered here in Kissamos to share honest Cretan flavors and heartfelt stories. At The Paterakis Table, we invite you to join us. Discover traditional recipes, behind-the-scenes moments from our shop, cooking tips for our dry-aged beef, and the weekly offers on our finest cuts.Pull up a chair. This is a place for good food, family tradition, and warm conversation.We’re glad you’re here.
- Vangelis and the Easter Lamb
Every year before Easter, the shop gets a special rhythm. This photo shows Vangelis with one of the lambs chosen for traditional Easter souvla. For many families in Kissamos, Easter isn’t complete without slow-roasted lamb… Read more: Vangelis and the Easter Lamb - Weekly Offer – April 2026
Current weekly special offers from VG Paterakis family butcher on Skalidi street in Kissamos. Fresh meat cuts, dry-aged biological beef, and other quality products at promotional prices for April 2026. - Thick Cuts for Real Appetites
In our shop, we don’t believe in cutting meat too thin. These thick steaks you see in the photo are how many of our customers like their dry-aged beef — generous portions with plenty of… Read more: Thick Cuts for Real Appetites - The Real Thing – Sausages with Natural Intestines
There’s a big difference between real sausages and the industrial ones. These sausages are made the old Cretan way — quality pork, fresh herbs and spices, and stuffed into real natural intestines. The natural casing… Read more: The Real Thing – Sausages with Natural Intestines - The Beauty of Dry-Aged Beef
This is what Giorgios works so hard for. When you look at these cuts, you can see the result of patience and craftsmanship. The beautiful white marbling, the deep red color, and that dark outer… Read more: The Beauty of Dry-Aged Beef - A Swordfish Kind of Day
Some mornings the sea is especially generous. This was clearly one of those days. Vangelis came back with an impressive load of fresh swordfish — big, firm, and beautiful. You can see the four impressive… Read more: A Swordfish Kind of Day - Paidakia – The King of the Cretan Grill
If there is one dish that always disappears first when we have guests, it’s paidakia. These thick, beautifully marbled lamb chops are a true Cretan favorite. We cut them generously because we know how they… Read more: Paidakia – The King of the Cretan Grill - A Quiet Strength – The Mother Behind Two Brothers
Some people work behind the scenes, and their contribution is felt more than seen. This is our mother. While our father spent long days working in both the butcher and fish shops, she raised two… Read more: A Quiet Strength – The Mother Behind Two Brothers - The Pride of Our Shop – Dry-Aged Biological Beef
High-quality dry-aged biological beef cuts at VG Paterakis family butcher shop on Skalidi street in Kissamos. These carefully selected and aged pieces showcase the rich marbling and deep color that come from 30 to 60 days of traditional dry-aging. - Fresh or Dry-Aged? The Choice is Yours
At our shop you’ll often see both — beautiful fresh cuts like this one, and the darker, more concentrated dry-aged pieces. This fresh biological beef is perfect when you want that bright, clean taste and… Read more: Fresh or Dry-Aged? The Choice is Yours - Our Trusted Supplier – Michalis Bairamoglou
Behind every good piece of meat is a good farmer. We are proud to work with Μιχάλης Μπαϊράμογλου, a biological farmer whose cattle provide the excellent raw material for both our fresh beef and our… Read more: Our Trusted Supplier – Michalis Bairamoglou - A Morning at the Port
Long before the sun rises over Kissamos, Vangelis is already at the port. Whether at the small old port here in town or sometimes in Souda, he personally selects the best fish from the local… Read more: A Morning at the Port