Ψητοπωλείο for sale. For 25 years we have run our family Greek Grill restaurant and are now planning to sell our business for the right price. Our genuine Greek fresh food have been loved by families and neighbours for decades and our locals through generations coming to eat at our taverna. Our Ψητοπωλείο (Greek Grillbar) is actually a place where we make fresh food everyday and always fresh Souvlakia, Arni, Greeek Salad, Fried cheeze, Fresh break, hamburgers with Kefalotiri and of course our famous grilled chicken (ψητό κοτόπουλο) with lemon and mustard sauce.

Our Ψητοπωλείο is a family business since we started in the 1980′s and the reason we are selling is that we have built our new own Μεζεδοπωλείο with our own storage to open a new to run ourselves also and we dont simply have the time to keep both businesses.

Visit us at Agrion Anargyron, Plateia Anakasa. We are the only one Greek traditional grill in the area and it is located on a Plateia Anakasa where summer is fantastic with children to play, families to join and friend to come and watch TV and sports.

Summertime we have a serving area in the plateia with up to 100 seats and inside in the winter we can host some 25 customers.

Please call for a detailed description, 6934 172573

The genuine and most fresh food in Athens is at Taverna Mega’s in plateia Anakasa, near Nea Filadelfia.

Finding this place years ago we are still loyal because of the real genuine and daily fresh food from the Family Mega’s who is running this place for decades. The taverna is on the side of the square and in summer time its really relaxing and silent, full of people and children playing. Thanassis is preparing the food in the afternoon as a daily ritual and cook the food to be ready about 6 or 7 in the evening. Not everything is ready cooked though and you can have to wait 20 minutes for the Biftekia, but believe me its really worth the wait. While waiting You simply enjoy a cold Fix beer in the garden watching other people.

This friendly environment is a genuine place of genuine people. Did i tell yo uabout the chicken, this grilled chicken portion with lemon mustard sauce is unbelievable really. The sour and salty mix with the grilled chicken is a real surprice…

Nothing is expensive either and you can easily count 7-12 Euro per head coming as a group, or even less but that depends on your order of course.

Find the taverna in Plateia Anakasa and here is the directions to find it by taxi or driving. most taxi drivers know this area so just ask for Plateia Anakasa and you are home free.
Taverna Mega’s Map

• Dolmadakia (from Armenian dolma): grapevine leaves stuffed with rice and vegetables, meat is also often included.
• Fava: Yellow split pea puree or other bean purees; sometimes made of fava beans (called κουκκιά in Greek)
• Greek Salad: The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki), essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil [in Cyprus it contains also cracked wheat (bulgur), spring onions instead of red onions and lemon juice].
• Horta: wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).
• Kolokythoanthoi: zucchini flowers stuffed with rice or cheese and herbs.
• Koukkia: fava beans.
• Lachanosalata: Cabbage Salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing.
• Marides tiganites: Deep-fried whitebait, usually served with lemon wedges.
• Melitzanes, eggplants.
• Melitzanosalata: aubergine (eggplant) salad.
• Pantzarosalata: beetroot salad with olive oil and vinegar.
• Patatosalata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar.
• Saganaki: fried cheese; the word “saganaki” means a small cooking pan, is used to say “fried” and can be applied to many other foods.
• Skordalia: thick garlic and potato puree, usually accompanies deep fried fish/cod [bakaliaro me skordo, i.e. fried battered cod with garlic dip, being a very popular dish].
• Spanakopita: spinach, feta cheese (sometimes in combination with ricotta cheese), onions or spring onions, egg and seasoning wrapped in phyllo pastry.
• Taramosalata (from Turkish tarama, roe): fish roe mixed with boiled potatoes or moistened breadcrumbs, olive oil and lemon juice.
• Tzatziki (from Turkish cacık): yoghurt with cucumber and garlic puree, used as a dip.
• Tyropita: cheese (usually feta) wrapped in phyllo pastry.

Sundays use to be one of the favourite family days for eating together and have a relaxing day. Today we are going to Nikitas, one of the most famous places to eat in Psirri in central Athens. My favourits food in Greece is Fava. Fave is made from yellow beans traditionally growing in Santorini island. Fava is made by boiling the beans and add onions, lemon and salt and of course some olive oil for the great taste. Fava is a cold dish that is very good with just bread, some olive oil on top and ready to serve.

When in Greece, do as the Greeks do. That means getting used to having your dinner at around 9pm to start with.

It can be a little strange for the quiet holidaymaker to walk into a typical Greek taverna where all the locals know each other. The TV is probable blasting from one corner, a granny is sitting in the other corner peeling carrots and young children are waiting the tables.

But that is the salt and pepper of dining in Greece, it’s different, much different from back home. The noise and friendly atmosphere makes you forget the everyday worries.

Suddenly you check the time and can not believe it’s past midnight. The children are just bringing the dessert and the granny in the corner is still peeling something.