Barvitsiotis Tavern

Rarely in a tourist place - why Kalavrita Apart from their glorious but also testifying history, it is now a very attractive tourist destination, due to the Ski resort, due to the gorge of Vouraikos, but also to so many natural beauties - to have such an absolute desire for the best gastronomic hangout. Here at Kalavrita when you ask for food they will direct you to Barvitsiotis Tavern.

Even if it is not on the main pedestrian street of the city, even though it does not have large interior halls, even if its summer spaces are limited.

Barvitsiotis tavern has been the tavern of gourmets for 45 years!

Her story begins 1973 When the Giannis Varvitsiotis with his wife Immortality, Gerodimos' father, and his mother Euphrosyne decide to open a tavern.

The "Souvlaki Barvitsiotis”Along with the other grilled and exquisite skewers, the handmade cabbage pies, the cheese pies, and the pumpkin-mizithropites of Kyr-Athanasia were to characterize this place and make the name Varvitsiotis famous in the area.

The years passed and now the helm of the tavern was taken by the two sons of Mr. Giannis, o Takis and Costas with his wives, all of them faithful to family principles (excellent raw materials, cleanliness, delicious cooking, respect for the customer, personal service).

From the proposals - which clearly dominate the grill dishes - you have a hard time choosing which ones: At the beginning the Varvitsiotis salad is a poem that is mixed in front of you by the owners themselves (tomato-onion-green pepper-yogurt with grated feta cheese of Kalavrita reminiscent of continental milk wholemeal - olive paste - olive oil), green salads with products from their estate, Falavrita feta wrapped in sex with spring honey and poppy seeds or the Kalavrita fromaella in the pan, grandmother Athanasia cheese pie and traditional pumpkin pumpkin pie. Next are the stews, juicy and delicious gulbasi, wine pans, baked baguettes, goat in the hull, hare or wild boar stew, goat oil oregano and the coveted Vlachiko (pieces of beef, lamb with lamb, pork with lamb) oven).

The culmination of the meal is with grilled food And the skewers: The fluffy burger of Giota, the juicy beef liver, the steaks, ribs, a variety of meats on the grill and lamb cut on the spit, skewered pancetta, gournopoula, kokogoretsi by Gerogiannis and pork.

The meals are accompanied by bottled wines from the Peloponnese, while for the end, strained yogurt with rose sugar is served.

In Barvitsiotis tavern you will never eat only once!