One of Macedonia’s most renowned restaurants, the famed meat destination “Andreas,” invites us on April 24 to enjoy a special evening dedicated to carnivorous indulgence, as part of the Symposium at Ark series.
In the remote village of Skopia, just outside Serres, Andreas Stavridis’ stone-built restaurant has become a pilgrimage site for devoted meat lovers. Loyal guests travel many kilometers—from Thessaloniki, Drama, and even farther—to experience his cuisine.
A true expert of his raw materials, Andreas Stavridis uses exclusively locally sourced meats. His beef comes from Greek Red cattle, either purebred or crossbred with select foreign breeds, all born and raised in Greece. A highly trained and well-traveled craftsman, he masterfully handles aging techniques and smoker-based preparations. His grilling is executed with remarkable precision, while his classic hand-cut beef fillet tartare is widely considered unparalleled.
At the same time, as a dedicated advocate of the “eat local” philosophy, he uses only ingredients and products from his region, setting an example for the promotion of local gastronomy. Most of the vegetables and greens come from his own large garden and are organic, grown from primary seeds planted each year. The cheeses, honey, and extra virgin olive oil are also locally produced.
He has also placed great emphasis on his wine cellar, featuring carefully selected labels from well-known Macedonian wineries, along with a few from Argentina and Chile, all of which pair beautifully with his dishes and premium cuts.
His warm and welcoming restaurant is far from a typical village taverna. It reflects the distinctive, vibrant personality of its owner—tastefully designed, with artistic touches and excellent music. A visit offers the chance to enjoy not only his flawless grilling but also outstanding slow-cooked dishes, spit-roasted lamb and kokoretsi, and various other specialties depending on the day.
From the menu he will present at Ark on April 24, guests can expect his famous beef tartare, an exceptional porchetta made from black pig following an authentic Italian recipe, and an impressive dry-aged beef tomahawk.
Source: Αθηνόραμα
