We have been hearing the best about restaurant cuisine for twenty years Short hair. But something unexpected was happening and the visit did not take place. This time, once we were in Macedonia, we took a road, left a road, and from Naoussa we headed northwest to go to Amyntaio, in Sour Water, where the famous restaurant. With the bad signage on the streets (non-existent signs, and all that existed were blurred with graffiti), we got a little lost, but finally we arrived. The restaurant is housed in a beautiful stone house, which was the house next to his paternal home Nikos Kontosorou.

"We have 30 years since we started the restaurant. My grandfather from Corfu, I was born and bred in Macedonia. When I finished school I became a mechanical engineer and worked at the Cooperative for 4 years. In 1989 I decided to open the restaurant, a time when the wineries in the area still did not Wine tourism, which later brought us a lot of people. But since then, at the beginning of the hotel and restaurant, we have been moving. "Amynteo is a key point in the center of Western Macedonia, and we took advantage of it" says Nikos Kontosoros, -a noble, elegant presence- who welcomes his customers himself.

What impresses in the restaurant of Kontosoros is that while it is located in a rural village of a thousand inhabitants, its aesthetics are extremely tasteful, so that it resembles internally and externally more Tuscany than Amyntaio.

The dishes served by Dawn - a beautiful Makedonitissa, niece of Nikos, with a big smile - is one better than the other. We tried beautiful dishes:

Open pie with Florin peppers, feta and smoked pork,

open pie with pork wave and leek,

beef cheeks with mashed potatoes

pork with sun-dried tomato and florinella sauce

pork with crust with smoked pepper, in sweet potato puree

pork with trachana with Florin pepper,

smoked pork neck with mushrooms and Florin peppers,

liver with mustard,

"Makalo", fried beef meatballs with white batter sauce and Kozani yolk.

risotto with mushrooms,

Sweet noodles,

halva with chocolate.

At one point Nikos led us to his wine cellar, where he proudly showed us the wide variety of labels he has with Macedonian wines (mainly). The whole Kontosorou family helps in the restaurant and in the preparation of the kitchen. Petroulas's wife, Ilianna's daughter, has been the kitchen chef since this year, his son Konstantinos is studying oenology in France and returns to take over the large wine cellar in the basement, while his sister-in-law Eleftheria helps with the amazing mornings, with wonderful jams from strawberry, apricot, peach, bilberry, raspberry, aronia, lotus and orange!

Next to the restaurant is the guest house. It has 6 rooms, with individually adjustable temperature and comfortable layout. Very useful for tired travelers - who want to eat as much as they want, enjoy a dinner with as much drink as needed, and if they feel relaxed, spend the night there - but also for hikers who choose it as a base to explore the surrounding area .

 

Unfortunately in 2019 Nikos Kontosoros traveled to heaven, but his family who were by his side all these years continues to operate one of the most important gastronomic hangouts in Macedonia.

Tel 23860 81256

www.kontosoros.gr

kontosor@otenet.gr