TERROIR

This elegant little "bistronomic" restaurant is run by a sommelier and a chef. The aim is to introduce guests to the region's wines, accompanied by local produce. Around the open kitchen, tablecloths welcome veal carpaccio with tomato vinegar, onions stuffed with pork in a typical Kozani z'mi sauce (a tomato roux), mastic-lemon pork knuckle with parsnip purée, rare rib-eye steak, homemade ravioli with pumpkin... The menu changes frequently and the cellar boasts over 500 references.