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Agis Zachariadis: Owner of Takis Tavern
08-01-2015 13:18Mr Zachariadis, how long have you been running this business and why do you think it’s different from other ones that operate in the same field?
The tavern first opened back in 1960 by my grandfather and it used to operate in a different spot. Nowadays, our hall can accommodate up to 120 persons. The tavern stays open all year round and of course during holidays and vacation season. What makes us differ is the fact that we mostly use local products in an attempt to offer our visitors a wide variety of dishes. Our business runs on family based conditions. We prepare the appetizers by ourselves, we serve many different salads and wine and tsipouro of our own production.
Tell us something that we shouldn’t miss during our visit here.
What has differentiated us and I would dare to say it’s “thrilling” is the eggplant, an appetizer with a little bit of garlic, sweet however in taste. You should also try the lamb. Besides from being a typical dish in our region, it’s also very delicious, no matter how we cook it, either on the spit or the charcoals. Our “tzatziki” sauce and the “bougiourdi” are also “not to miss” dishes.
Where do you focus your attention as a businessman?
Well, the key element in my business is the family-based work. I stand at the reception, while my mother cooks in the kitchen and my wife serves in the hall. In general, our way of working like we do at home, has set us apart…
Will you please tell us a little bit about the wine list served in Takis restaurant?
Our village has a long tradition in wine making, since it always had many vineyards. This is how it took its name actually (ampelakia = little vineyards). Therefore it was hard for us, as residents of this place, not to learn the secrets of wine production. The red dry wine found here is from our own production, based on grapes from Ampelakia and Rapsani, along with little Tyrnavos Muscat grapes. Beyond that, we have little cooperation with local producers when needed, but as I mentioned, we mostly try to serve our own wine.
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