Wine cooking

The Wine cooking is one of its 2-3 restaurants Naoussa to visit. It is located a few meters from the "Beach" - the road that passes in front of the park of Naoussa with its lake, its flower garden and the amazing view to the plain of Imathia - and so many more meters from the main square of the city.

The environment and the atmosphere is young, friendly, modern, while a huge photo of old Naoussa, shows respect and dedication to its gastronomic traditions.

The custodian of the flavors in Oinomagiremata is the mother of Dimitris Tavoularis, Veta, which despite all its years is always in the kitchen cerberus, to get the dishes out properly.

"I learned cooking from my father-in-law, who had a tavern in Naoussa. We honor the tradition for this most dishes are local, Naoussa. We make petoura ourselves, we open the leaves of the dough, we dry them, we dry them in the shade and then we break them with our hands amorphously, and we cook them with meat but also with feta".

Mrs. Beta tells us and after the photo shoot with her bride and his wife Dimitris is over, Athena - and Athens takes care of the shop, sometimes in the service and sometimes in the kitchen - it bids us farewell in a hurry to return to its post. THE Dimitris although it belongs to the new generation with modern concerns, it has special relationship with tradition, both in gastronomy and music - it is not a few times that you find it in international festivals of Balkan traditional music (wind, brass, drums).

«In the Wine Cooks we serve local cuisine with fresh produce from local producers, but there are also some Thracian or Asia Minor dishes. Scales in the hull, pork, pork celery, bean paste, wine pan and batzos saganaki, cabbage stuffing", Comments Dimitris and boasts cellar with almost exclusively wines of the Naoussa vineyard at the right temperature, where the customer can enter and choose the wine of his choice.

We enjoyed them petura, as much with meat as with feta, and we went crazy with this pasta, which while it is dried, due to the natural drying, when cooked acquires such a velvety taste that reminds of fresh pasta and especially the mozzarella from Folegandros! We were very impressed by the fasoulotavas, as well as the grandfather's roast (pork in the hull) and the hanumissa (beef with eggplant, potatoes and batzo).