Caper Stew (Kappari Giachní)

Perhaps Serifos’ finest meze, this dish highlights the bold and tangy character of the island’s wild capers. Onions are sautéed in olive oil before adding the capers, which are then deglazed with wine. Tomatoes and bay leaves complete the dish, creating a rich, slightly spicy sauce full of depth and aroma. Served as an appetizer or side dish, it embodies the essence of Serifos simplicity and flavor.