Vegetable gardens, wild mushrooms, forest fruits, trouts from the freezing waters of Epirus, herds grazing idly on green slopes, aged cheese, local wine and tsipouro. In addition to the local produce, diligent locals, steadfast to their tradition, eager to work hard, experiment and innovate.

29

Epirus traditional gastronomy and culture is celebrated in every tavern and every restaurant in Zagori. Get a taste of it and discover its uniqueness.

Mikri Arktos, Tsepelovo

In one of the most vibrant villages of Zagori, Tsepelovo, George Kittas prepares delicious dishes based on the local cuisine and ingredients. The young chef, after studying culinary arts and gaining experience while working in professional kitchens alongside seasoned chefs, returned to his village, where his father had been running the tavern Mikri Arktos since 1993.

He took the reins and the outcome is excellent. Mutton and leek casserole, stewed goat, various pies, as well as the signature dish called “the bear’s dish”, namely pork with honey, nuts, dried fruits and crab apple. It is a dish well-worth trying, especially on a cold winter’s day. 

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The bear’s dish/ Photo: George Kittas
Mikri Arktos/ Photo: Alexandros Avramidis

Located in the main square of the village, “Mikri Arktos” sets tables under the leafy plane tree – the settlement’s hallmark.

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Virginia, Asprangeloi

Located in the village of Asprangeloi, Virginia’s tavern has managed to become a “must” in Zagori, a meeting point for all lovers of good food, simplicity and, at the same time, rich flavour. Simple, everyday ingredients turn into scrumptious dishes that exude the natural flavours and aromas of the region.

Housed in a beautiful and well-kept space that used to be Virginia’s childhood home, regional cuisine gives lessons in cultural heritage.

At the top of the list are Virginia’s pies, such as her fluffy pumpkin pie or the mouth-watering mushroom pie, all with handmade phyllo pastry rolled out on the daily by Virginia and her mother, Mrs Iro. 

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Photo: Alexandros Avramidis
Photo: Alexandros Avramidis

In addition to the pies, try the chicken, eggplant and gruyere cheese casserole, as well as the butter beans casserole, made with eight different types of wild edible greens – a unique flavour that’s gonna stick in your mind for a long time.

Virginia’s husband, Alekos, is a sworn meat-lover and true meat connoisseur who grills delicious juicy ribs and fluffy burgers with 100% ground beef.

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Lithos / Stou Taki, Dilofo

Daily kneaded bread, served fresh out of the oven. Fresh locally sourced ingredients and attention to detail.

The tavern Lithos / Stou Taki is located in the charming village of Dilofo. On your way here, pay a visit to one of the most beautiful stone arched bridges of Zagori, that of Kokkoris.

After a walk in the beautiful village of Zagori, at the tables of Takis, owner and cook of the restaurant, you will enjoy flavours that evoke gastronomic memories. His talent unfolds through his dishes, which are based on tradition but bear subtle modern touches. 

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Stou Taki/ Photo: Alexandros Avramidis
Photo: Alexandros Avramidis

He pairs chickpeas with eggplants, creating unique and balanced flavours. He also makes braised meatballs, light and fluffy, in a luscious tomato sauce. He serves heavenly over-roasted goat and potatoes and many different pies, with the cheese pie and the traditional zimaropita (the Greek flour pie, a pie recipe without phyllo) from Epirus being everyone’s favourites.

If he is not very busy, do not hesitate to talk to him. You will immediately notice the sincerity with which he treats his guests and his seer love and passion for simple traditional Greek food.

Website

Montaza, Asprangeloi

A perfectly cooked rib-eye, a delicious tomahawk, free-range calf fillet, fine appetizers and an excellent wine cellar, in a beautiful stone building located in the main square of the village of Asprangeloi. A tasteful surprise.

From this historic village in Zagori, Giannis, the owner and what we would call the “soul” of the restaurant, offers another perspective on gastronomy. While insisting on meat-eating, he adopts the philosophy of sharing and creates dishes rooted in traditional Greek gastronomy.

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Photo: Alexandros Avramidis
Photo: Alexandros Avramidis

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Astra, Megalo Papingo

Locally-grown ingredients, a garden full of vegetables, a trout farm and a love for home cooking. Located near the exit to Mikro Papingo, Astra restaurant is housed in a stone building covered with riotous ivy. The garden, right next to the restaurant, reminds us of the concepts of seasonality and freshness. 

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Photo: Alexandros Avramidis
Photo: Alexandros Avramidis

All the ingredients for the famous Garden Salad come from here. Try locally-sourced perfectly-roasted meat, the wild mushroom risotto, the scrumptious lemony goat casserole served with wild greens, and fresh grilled trout. Hard-working, enthusiastic and very creative, the restaurant’s team showcases the unique character of this place in the best possible way.

Website

Sotiria Tsigara, Ano Pedina

At the entrance of the settlement, in the Lower Square of Ano Pedina, in a beautiful traditionally decorated stone building, you will enjoy authentic Greek traditional cuisine at its best. 

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Photo: Alexandros Avramidis
Photo: Alexandros Avramidis

Delicious stews, such as green beans, butter beans with greens, stuffed vegetables, okra, but also oven-roasted lamb, braised beef or goat, wild boar with leek and handmade pies with airy phyllo pastry make up the gastronomic universe of Sotiria.

The second generation has already taken over pots and pans and is delighting our palates.

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