ferryman Elounda

breathtaking sea views

Ferryman Restaurant

In 1977 the BBC collaborated with the Greek Film Center to shoot a successful series, an emotional thriller, “Who Pays Barkar?” (Who pays the Ferryman?) The music of the series written by Greek composer Yiannis Markopoulos has become a worldwide success. The series was shot in Elounda and triggered the explosion of tourism, the year after its launch, in Crete. In fact, the tavern of heroes Nikos and Helen Vassilakis still exists in Elounda under the name “Ferryman Taverna”.

All kitchen materials are local and in season.

Restaurant-experience in an idyllic environment by the sea, with a view of Elounda bay and Spinalonga, which brings out the modern look of the Cretan cuisine and is a delicious destination for visitors to the island, having been honored with a Greek Cuisine Award every year by the 2015 until today.

We use nothing but the freshest local produce which brings our exciting menus to life.

Meet the Chef

Michalis Ntounetas

High-demand chef and cookbook writer, who records three decades of continuous and successful culinary experience.
He began his culinary journey at a young age after completing his culinary studies and receiving his degree from the Anavyssos Cooking School in Athens. His practice begins in Crete and continues at the Intercontinental Hotel in Athens, where he meets his mentor, the famous chef Claus Feuerbach, and sends with him for two years at the famous Pajazzo. His journey abroad begins in Luxembourg, an experience that transforms man into a professional. His job at Intercontinental Hotel, a two-star Michelin restaurant in La Bargerie, is a milestone in his career.

Upon returning to Greece he worked for five consecutive summers in a Mykonos restaurant. At his next stop in Athens he works at Athens Golf in Glyfada, at the Casa di Pasta (restaurant chain), at the Athens Red Square, at Vive Mar, at Baraonda, at Dionysos by Acropolis and continues as a consultant and executive chef of the VS group Vlasi Stathokostopoulos Hospitality Group (25 dining venues, cafes, catering, clubs) and many Greek and international hotels and restaurants, winning gold medals, Greek cuisine awards and gourmet awards.

Attending seminars in Italian and French cuisine (Etoile-Italy School, Ritz School and Alain Ducasse-France) and pastry (chocolate preparations in Valrhona-France) abroad and in Greece (eg Haccp) complements and completes his experiences in culinary art and develops profound knowledge of Italian, French and, in general, Mediterranean cuisine. Perhaps the only Greek chef certified by Valrhona for his pastry knowledge.

Known for Moroccan and Cuban cuisine, trained in Moroccan and Cuban restaurants in Athens, he knows another dimension of culinary art with different experiences in the diversity of these cultural cultures and brings it to Cubanita and Marakesh restaurants.

At the same time, he worked as a technical consultant for food and catering companies, listed and not listed. She continues to act as a restaurant, catering and dining consultant in Greece and abroad.

Writer of recipes in newspapers and magazines, seminar rapporteur in Greece and abroad and associate chef in several catering companies.
He participated in TV cooking shows.

Today, he continues his multi-year career as a culinary arts teacher at Le Monde School of Cooking, sharing his many years of experience and experience with his students.