Lipsi island…my hometown…

According to Homer, the island was known as Origia, Kalipso’s island, daughter of the nymph Persiida and the god Sun, where Odysseus fled. On pre-Christian inscriptions, It appears as Lipsia, while later names refer to it as Lipsos, and finally Lipsi island.

I was born here, in 1965, at the south coast of the island, on the beach of Katsadia.

The first tourists made their appearance on the island at the early 70’s, and were mainly hippies. They camped next to my family’s home in a pylon, and so the story begins… 

My parents, as all the residents of the island were mainly farmers and fishermen. The campers were coming in the morning, so my parents were offering them eggs, milk or whatever they had at the moment. So, mainly due to the demand, my parents opened a small tavern, selling only their own or local products.  

Growing up this way grew my curiosity to explore the world, so I became a sailor. I wanted to travel and see the world with my eyes. And so I did… I travelled for many years and finally I came back to my Kalipso.

Here, on this paradise, in Katsadia, in July 1991, Dilaila was created.

Every summer since then, me and my team, we try to do our best, so we can offer you a unique experience through our dishes…which you will taste as long as you come!

Καλώς να ορίσετε! You are welcome!
Χριστόδουλος Γαμπιέρης

Cooking

Our dishes are being prepared from scratch, with pure and fresh ingredients, the moment your order. We focus on the quality of the ingredients, the final taste of our dishes and the hospitality of our region. We don’t embrace the philosophy of fast-food. 

The ingredients and the products that we use are either local or from the rest of Greece. Our olive oil is extra virgin organic from Kalamata, produced by Katsanika’s family.

Our tuna is caught in local water by Captain Skefos, is sliced immediately and then is being frozen at -40° C to retain its freshness. The fishes of the day are also from local fishermen.

The meats we cook are beef and pork from the local Feleki’s farm and the chicken is from Leros from Katzilieri’s Farm.

The herbs and the seasoning salads are either from our garden or from friends’ gardens on the island (all biological cultivation).

Contact

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