Our Story
In a small mountain village of Halkidiki, Agios Prodromos, somewhere in the early 1940s after the end of the Greek-Italian war and due to the difficulties of the time, Grandfather Vassilis, having the desire to ensure a better quality of life for himself and his family, opens a small inn above the already existing traditional café that his wife maintained on the main road of the villag
His great love of giving and helping was particularly widespread among his fellow villagers which was not long before word got out to passers-by, and it didn’t take long to build up a considerable clientele. Many travellers used the inn as a resting place. Many were also the inhabitants of the neighbouring villages who needed it when night fell upon them and they could not return home.
But it was not long before the small inn was engulfed in flames due to an unfortunate incident. The fire was small in extent and so did not cause much property damage, but the grandfather felt that he had to stop his business for the safety of both the travellers and the members of his family who were working at it. He therefore only continued to operate the café which was easier to manage.e.
Time passed and ten years later the bus services started which made it easier to move the crowds.
Olives, Oil, Oregano
Feta Cheese
But it was not long before the small inn was engulfed in flames due to an unfortunate incident. The fire was small in extent and so did not cause much property damage, but the grandfather felt that he had to stop his business for the safety of both the travellers and the members of his family who were working at it. He therefore only continued to operate the café which was easier to manage.
Time passed and ten years later the bus services started which made it easier to move the crowds.The maiden routes included the line Thessaloniki – Mount Athos, with a first and mandatory stop in the village of Aghios Prodromos for the rest of the passengers, the driver and the refuelling of fuel.
The maiden routes included the line Thessaloniki – Mount Athos, with a first and mandatory stop in the village of Aghios Prodromos for the rest of the passengers, the driver and the refuelling of fuel. The journey back then was long and long until they reached the final destination. Knowing the above and realizing the passengers’ need for some cool water and food, Grandpa Vassilis along with a few other fellow passengers set up small fufu next to the bus stop and started selling on the oil paper a slice of bread and a pork skewer to each one
he souvlaki what they made themselves.
The sticks came from natural reeds which they found in the river, they cut them, cleaned them and were ready in this way to pass on the meat that was their production, their herds were grazing in the mountains of the Kakavu.The transition took place slowly and steadily over time.The transition took place slowly and steadily over time.
The small fufu was transformed into a barbecue. The café ceased to operate, giving way to the tavern that the grandson now maintains to this day.
The small fufu was transformed into a barbecue. The café ceased to operate, giving way to the tavern that the grandson now maintains to this day.