Chef Sokratis leads the kitchen at Zombos with a deep connection to the sea and the island of Antiparos.
As a freediving instructor and professional fisherman, he brings firsthand knowledge of the Aegean into his cooking. His menu includes fresh fish, seafood, fire-grilled meats, Greek flavours, and seasonal produce from the restaurant’s own garden.
Simple, honest and full of character, his food reflects the spirit of the island.
Ambracian Gulf - Vonitsa
The Beginning
1999
For Chef Sokratis, the sea was never just a place, it was a calling.
Growing up in mainland Greece, the sea was something he dreamed of all year, waiting for the summers when his father would take him to the seaside village of Paliampela for their family holidays.
It was there, at the age of ten, that his father gave him his first speargun, even though he was still too young to load the bands himself.
What started as childhood fascination became a lifelong devotion to the Aegean: its depths, its silence, its seasons, and the wild fish that move through its waters.
Antiparos Island
The Arrival
2013
In 2013, by a twist of fate, work brought him to Antiparos, where he found more than a new place to live. He found the love of his life.
Since 2017, together with his wife Anna, he has been leading the family business, Zombos Restaurant, shaping it into a kitchen deeply connected to the sea, the island, and the ingredients of the Aegean.
