Our next stop on our architectural journey of Kos Town was the Roman Odeon. This theater has been reconstructed and is used in the summer for a concert and thespian series. Archeological digs continue on the site as more and more of the old structure is discovered.
After that was the Casa Romana. This modern structure was built to resemble an ancient Roman mansion that stood on the site. Inside, rooms were built to house the surviving artifacts such as mosaics, wall paintings and sculptures.
This reconstruction, and a similar one in of a Stoa in Athens, are an amazing way to experience the sites. Not only is it protecting delicate mosaics, but it give the visitor a concrete picture of the ancient building.
Our last stop for the day was the Temple of Dionysus. By this point, all the ruins were starting to look the same to us. So instead or pondering the rubble, we were quickly distracted by a particularly ambitious group of ants.
This hoard had succeeded in literally carving a path on the ground and over some of the ruins. The long curvy trail is easily visible in the photo below and went on further than my lens was able to capture. Wicked cool!
Oh, we also found a stone lion... it was neat. But those ants! Wow!
That night we indulged ourselves with a seafood feast. Nick the Fisherman's is a small restaurant owned by Nick and his family who are... you guessed it... fishermen! Having been raised near the ocean, I knew that the closer a restaurant is to the catch the better. The logic stood to reason that Nick's fish would be good.
But it wasn't. It was phenomenal!
We started off with oysters and smooth clams on the half shell. This decision was made at the discretion of our waiter who walked us right over to the fish tank and said "You'll want these... and these are fresh today so these too!" Both of the bivalves had flavor that I have never experienced. No Tabasco or lemon juice need for these oysters. They were seasoned instead by simple liveliness and the bit of ocean sediment that still clung to the shells. The clams had bright vermilion muscles inside and a clean taste which foiled the oyster's grit.
The camera stayed at home for this amazing meal, by the way, but this review of the restaurant has some pictures including this one of our clams.
For our next course, we were whisked into the kitchen where our waiter proceeded to show us the day's various catches which were kept in a file cabinet-like cooler. We decided to go with something that we would be hard pressed to find back home: barracuda. The cook graciously halved the fish, which was about two-feet long and then grilled our half. The final product was served with an olive oil and lemon juice emulsion and proceeded to blow us away. Add to this crisp and cold retsina, white wine cured in pine barrels, and we had a perfect night.
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