The Greek traditional tavern has a history that lasts over 2,500 years. Starting from the pothouses of ancient Greece and passing through Byzantium’s kitchens, the Ottoman “lokantes” and the rebetika watering spots of the Mikra Asia refugees, the tavern remained an integral part of the Hellenic life until today.
In the taverns of Athens the “kantada” flourished, the rebetiko was raised, the guerrillas were singing. In the tavern, the unleashed people from Mikra Asia, the refugees, the marginals and the friars found shelter, the anti-dictatorial conscience of the youth during the junta, the songs of Theodorakis were sung, the 1980s were taught to sing the rebetika. It is undoubtedly a part of Greek culture and has been depicted in most of the old Greek films of black and white cinema.
Nowadays, a wine-eating and dining venue, a meeting point and a discussion, the tavern is the simplest form of restaurant and the first choice of all ages in Greece for food.
Definition: A traditional Greek tavern in today.
Philosophy: Food is an act of love, a way of expression, a celebration, a journey ….
Seasonality: Fresh products in their best harvest season.
Locality: Small family businesses and small producers from all over Greece.
Tradition: It comes from our childhood when mother and grandmother cooked on Sundays for the whole family. When the food was celebrated …..
Inspiration: It comes from traditional recipes cooked with modern techniques.