Libation

Three times in the last 5 years I went to Naoussa, for dinner invited by 3 separate local friends and the three led me to Libation, a tavern in the main square of the city.

The inspirer and founder of Spondi is the owner and chef Angelos Chatzistillis. His parents, Cypriots, left Kyrenia with the events of Cyprus in 1975 and found hospitality in another heroic city, Naoussa, where Angelos was born. He studied cooking at the Alpin School in Athens and after working in restaurants, as well as in Macedonia Palace, in 2003 he created Spondi which 15 years later has become the most important gastronomic hangout of Naoussa. Near him his wife Panagiota, who since their 2 children grew up has taken over the service of the store.

The store is not large but exudes one warmth and one intimacy, mainly due to the people who work it, who enslave you with their kindness and knowledge about cooking and local wines.

The menu of Angelos is a mixture of genuine Naoussa dishes and appetizers, but also our personal creations inspired by every corner of Greece and international cuisine, salads of selected fresh vegetables, grilled local meats (from the local farm of Mantis) and a rich wine cellar with all the labels of the famous variety Xinomavro Naoussa but also selected wines of the rest of Greece.

Opening the beautiful wooden menu of Spondi you will see in more detail the wide range of appetizers, both local and hooks, The cop saganaki, The γαβόψαρα as well as other areas such as mushrooms with mustard sauce, onion meatballs, millefeuille aubergines, halloumi with smoked pork and much more.

For main dishes steaks, 3 meat kebabs (lamb, chicken, pork), lamb chops steaks, fillets in the pan.

The dishes of the day They are always the most succid, such as the fried liver, pork and sausage extinguished with sour wine, brisket with plums or quinces, leek, or sarmades, but also a variety of fresh seafood (On Saturday the Naouss).

Noon-evening Angelos and Panagiota, winter-summer are there, in the square of Naoussa, to show the hospitable face of the city with all the wine and gastronomic ambassadors of the city.