We met Tassos at the party "Naoussa city of Wine", where he told us about his effort and invited us to his place. We liked him, we did not want much to travel 100 kilometers north and get to know the famous Pozar baths.  Two kilometers from Pozar baths, in the Municipality of Almopia, is located at Orma Aridea, a village of 600 permanent residents, who are mainly engaged in crops (cherries, asparagus, peaches, chestnuts).

Tasos' father, Costas Avramidis, and his mother, Ritsa Hatzi, in 1990, when Tasos was 9 months old, they opened a tavern and a barbecue in the village square, and slowly, they entered the "dance" of the restaurant, trying two other places, always on the square.

In 2005, they take a large space, which dominates the square with the age-old plane trees and the clear waters, and make the Dionysos restaurant, with a capacity of 200 seats.

The young Tasos, 28 years old today, started working in the restaurant 4 years ago, after studying Industrial Informatics and cooking school. He traveled, got acquainted with the trends of modern cooking, and decided to go a few steps further in the family business.

"The beginning was difficult, until I proved what I deserve and they trusted me. I really like the part of hospitality, I was involved in cooking, but the sommelier side won me over. It is no coincidence that our visitor is greeted at the entrance by a wine cellar, which has over 200 wine labels from all over Greece.

3 years ago my sister Georgia and I decided to give our mark to the business. We got the freedom from our father to do a little renovation, we changed the logo of the store, we wanted to make things a little more modern. We created a very large list of Greek wines, from all over Greece, starring of course the wines of our region, Macedonia.

We deal with our skewers (kontosouvlia, lamb, kokoretsi) and our pots, that is, with our cooked food, we remain faithful to our traditional cuisine, to our local flavors, to what we know how to do well. And of course, we want to highlight our culture, our taste tradition. We have customers coming from different places to eat here. And foreigners of course, who travel to get to know our places. Our work advertises us. Word of mouth is the best advertisement. "

Tassos recently changed the menu of Dionysos, with the help of the renowned and experienced chef Stella Spanou, which instructed Tasos' chef and mother, Ritsa Hatzi, to freshen up the restaurant's kitchen. The result was to create a traditional Macedonian cuisine in its creative expression and the dishes we tried to steal our hearts.

From the first we stood out:

Papuda, papuda puree (local bean) with smoked trout.

Baked batzo with spicy tomato jam.

Tulzenes, pieces of roasted eggplants, red peppers, olive oil, garlic and vinegar.

Karatzovica pan, village sausage, Dorothea leek and smoked red pepper.

Striftaria (local pasta), with kavourma, vegetables and goat cheese.

From the main:

Wild boar with apples and chestnuts.

Rabbit stew with bones and plums.

Tsompleki, ie Beef with tomato sauce, mushrooms, eggplant, zucchini, pepper and feta cooked in clay.

In Dionysos of Orma Aridea, next to the baths of Pozar, the Tasos Avramidis - who guided us to the local producers of his area - utilizing the reputation and clientele of the restaurant of thirty years, with the full support of his parents, highlighting the local Macedonian cuisine in its creative form, builds a new name in the field of Greek gastronomy , with moto:

Or where the magic of nature
meets the magic of good food…

We wish him good luck!