Main Dishes

Sometimes in a pot, sometimes in a large cauldron… The mutton marked an important day. The barley too! In festive churches for a feast, at weddings, at engagements… The best mutton...for...

How long does it take for a trahanas to reach our plate from the pot? Just a few minutes. Fast food that has grown up in our region for generations, thanks to...

Trikala sausage, flavored with the unique, certified oregano of Koziakas, with leek strengthening its character, meets the traditional trahana. There, in the same fire, they bond...

Only in our region can one taste so many recipes based on goat. The meat, reminiscent of hard, rough peaks, softens in the slow simmer. It brings out all the...

The reputation of Trikala Sausage has surpassed the boundaries of its origin and is becoming a certified Ambassador of taste! Trikala Sausage is now in the process of being certified as a PGI (Protected Designation of Origin)...

Pork celeriac or otherwise the deconstructed… Trikala Sausage. The pieces of tender pork are placed in the stew and await the beloved company of Trikala leek, vitamin-rich celery and...

Intense fire and the first ingredients are being fried. Tsipouro or a glass of local wine awaits the exquisite Trikala meze. The smell of the recipe overwhelms...

Humble but ancient and proud. Katsamaki has been known since ancient times. Cereal porridge mainly made from cornmeal, also known as bobota in our region. It was the food of the poor...

Our culinary tradition honors the best of sheep and goat offal with recipes that smell of Spring. Giomidia is the Trikala cook. A concentrated delicacy cooked from...

Its taste is a celebration for every Trikala resident and every visitor. Everyday life required quick solutions. Holidays and important days were special not only for...

Rushing free waters and above the sky caressing the peaks that stand imposingly, offering breath and fresh air to our land! That's where Aspropotamos is...