Dawn in Arkochori

At the foot of Vermio, at Arkochori, is located Charama tavern, the gastronomic jewel of its wider area Naoussa. Built with great taste of stone and wood on three levels, on the edge of the village has a beautiful view of the oak forest. THE Stefanos Lafaras, a modest, creative and tireless "worker" of Naoussa cooking for fifteen years managed to make a destination the small village of Imathia (6 km from Naoussa), as to the friends of good food the Arkochori means Dawn.

Η range of foods Its is great, the traditional dishes and recipes of the area are combined with an art de table level, a very friendly service, but also very good prices.

His bread is handmade from his wood-fired oven, while in his cellar, Stefanos happily tours the friends of Xinomavro, on labels of all local producers - he even makes his own aging wines of his choice - while for the difficult ones offers customers and some important labels of the wider Greek vineyard.

It is worth a selective tour of the menu at Harama, especially to get to know the richness of Naoussa cuisine:

From first We chose bougiurdi, various cheeses in clay (feta, batzios, kasseri, kefalotyri, gruyere), grandmother's pan, sun-dried tomatoes with feta and feta vine leaf, feta baked in vine leaves.

From meat - supplies them from special farms of Naoussa, Veria and Katerini - there is a great variety of all kinds.

• The wild boar It is cooked in three ways, with plums, chestnuts and olives - it is the famous wild boar of Kyra-Aspasia, cooked with olives and white wine-.
• From pork stands out of the winemaker, roasted in the hull, with vine leaves and white wine, the pork yogurt, pork in the hull with yogurt sauce.
• The calf It is cooked braised with lasagna, but also with chestnuts.
• The scales, the lamb and deer each cooked on its own in the hull.
• Finally for those who like all this and do not know what to choose first, there is the pitcher of tourlou with mixed cooked meats (zygouri, wild boar and beef).

We did not forget to honor them emblematic food of Naoussa, such as mantza, a spetzofagi with local sausages and egg, lapata pan with egg, dolmades with meat and arm meatballs (perhaps the most typical Naoussa recipe).

The abundant spaces in Harama, both the interior around the fireplace, as well as the half-roofed and summer terraces, are offered to enjoy the Macedonian delicacies calmly and peacefully, but also to hold larger events or banquets. In both cases you will get the best impressions from a very serious taste professional.

After all, it is no coincidence that in recent years he has been discovered by the "Athenian-centric" gastronomic guides, awarding him the relevant Awards. It was worth it with the above.