Cinnamon and Clove in Vitsa

A restaurant which you should definitely visit at Zagorochoria it's the "Cinnamon and Clove»In Joke of central Zagori, opposite the gorge of Vikos.

Owner of o Vassilis Katsoupas, who, after studying Political Science and doing a postgraduate degree in Environmental, decided to return to his parents' homeland and take up mushrooms. He decides to indulge in the cultivation of some species (sitake mainly and secondarily ribs) and the collection of wild mushrooms in the fertile soils of Zagorochoria. But also having the restaurant germ inside him (his family had one of the oldest and most famous taverns in Kypseli, the Cinder), opens in 2006 a restaurant that would specialize in mushrooms, but without completely excluding recipes without them. After all, most of the ingredients that Vassilis uses in his dishes are from his own vegetable garden and from local producers.

Vassilis' kitchen It is based on the innumerable local varieties of mushrooms - wild and cultivated -, on the mainland pies, on meats, but there is no lack of risottos!

During our visit, Vassilis showed us the preparation of the famous patrol in two versions, in fact, the classical and the Vlach. We enjoyed both.

The menu in "Cinnamon and Clove" is not written in a list, but on a large blackboard, who, in order for the customers to see him and place their order, is transferred from table to table by Vassilis himself (or by Natasha, his immobile and always smiling companion, who helps him in everything), and where with chalk colors different per category of food (first, salads, mushrooms, pasta, meat) the dishes of the day are presented.

From dishes of that beautiful day of December 2015 we chose and suggest:

From the first galotyri, Metsovone saganaki, green salad with basil mushrooms and the spicy salad with string beans, oatmeal, nettle pesto.

From the exact Mushroom dishes We singled out the mushroom soup and the mushrooms with almonds and spinach.

From the main:

• Wonderful risotto with wild mushrooms, truffle oil and parmesan.
• Penne with wild mushrooms.
• Chicken with Caesar amanites, ouzo and cream with noodles,
• Beef fillet with brandy and volites,
• Wine brisket with sitake,
• Rooster with cut (wheat) and beetles.

For the end there is spoon dessert from mushrooms (!) or for those who want a mushroom detox let them choose the cheesecake with yogurt and wild berries, as well as the handmade liqueurs!