The restored authentic inn (Chani) of 1918, with the underground cellar, overlooks the railway station and makes a point of reference for Trikala combining the eclectic Greek cuisine with the traditional architecture of the area.
Stone, wood and light, steeped with a few drops of history, are mixed harmoniously to create an atmospheric environment that has been carefully crafted by local architects.
Try “mosharokefali” (bullhead roasted in a wood-fired oven), “prassotigania” (pork bites with leek in the pan), beef liver with cognac, local sausage with leek, “galotyri” (a traditional local cheese) and handmade chopsticks with egg-lemon. The seafood suggestions include toadfish soup, Athenian soup with sea bass and salmon eggs and fresh grilled fish from the coast of Pelion. Do not miss to accompany your dishes with some of the great labels of the rich cellar or with local draft wine.
Next to the train lines and just a few meters from Matsopoulos Mill (Mill of the Elves), a “journey” to gastronomy and tradition is about to begin.
Address: Pylis 2, Trikala
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