Akakios

Macedonia. Macedonia’s coldest mountain enclaves are where the best Greek giant beans—the baked, buttery gigantes of so many taverna menus—are grown, especially around Prespes. Macedonia is also where the best nuts, everything from walnuts to almonds to hazelnuts, grow. All these and more find there their way into Akakios. The taste for the hearty, strong-bodied dishes runs in other directions, too. In Macedonia cuisine the influence of Asia Minor is obvious. In Akakios look for our delicious mezedes (appetisers) and other delicacies, such as tiganies (fried meat), hunkar begendi (lamb and aubergine), and giabrakia (cabbage leaves stuffed with pork). In Akakios, you can indulge your sugary cravings with some bougatsa (decadent custard pastry), revani (sweet cake soaked in syrup) and other sweets made with buffalo butter. Florina peppers, potatoes from Kato Nevrokopi, and the wild mushrooms of Drama and Grevena can establish a flavorful culinary journey at Akakios.
Visit us at 80 Leoforos Nikis, Kastoria 521 00, Greece and experience some of Macedonia’s most delicious dishes—countless savory pies filled with wild greens (among them nettles), cream-filled phyllo pastries exceptional cheeses and extraordinary wines.