Rarely is such a small place like Aegialia, happens to have so much balance of mountainous landscape, semi-mountainous, lowland and coastal, with so many gastronomic protagonists. On the shores of the Corinthian Gulf, the fishmongers bring fresh fish and seafood, which are cooked in many ways and the top meze is the burger, a thick soup with basic fish sklepou (peskandritsa), rajas (skate) and fresh. In the lowlands the little water of the small rivers invigorates the beautiful pergolas with the lemon trees and the other citrus fruits.
The semi-mountains are dominated by the well-traveled black currant Vostitsa, necessary for the puddings of Old Albion and which was accepted in the biggest salons in the world. Accompanied by raisin farmers, the olive groves that produce oil and olives, as the traditional olive cultivation is lost in time. Its protagonist vineyard of Egialia - one of the most beautiful in the country - is Roditis (PGI Plagies of Aegialia) which on the semi-mountainous slopes of the area found its best expression, while 7 modern wineries with the most important, the Cavino, the Achaea Winery, Wine and Tetramythos utilize with him the remarkable varieties of siderite, mavrodafnis, lagorthi and black Kalavritino.
In the area we chose, in our opinion, the best taverns of Egialia:
Tavern The Old Market of Aigio
Directly opposite the Archaeological Museum of Aegio - the building of exceptional architecture of the old town market, built in 1890 by the German architect Ernest Ziller - is the tavern "The Old Market of Aegio». For the locals it is the cook of Eleni Kougia Tsagri and without any doubt the best cuisine of Egialia.
Excellent homemade cuisine with our national cooked food. Chicken with noodles, braised veal with potatoes, pork with garlic and spices, sardines in vine leaves etc. and of course the emblematic local food, the cod with the Corinthian raisins. Exuberant portions and ingredients always of the day.
The skewers of Zaros in Aigio
In the square of Agia Lavra, Zaimi 9, are the most famous skewers of Aigio, the skewers of Zaros. The reason, on the one hand, is the historicity of the shop, when for half a century - but under the direction of the Rayou family - it functioned as a hangout, but mainly because of the quality of the handmade skewers it offers.
In 1988 Efstathios Zaros took over the store and in a short time it was established. We tasted and were moved by the simple taste and tenderness of the meat and its "real" potatoes.
Meltemi Restaurant in Digeliotika, Aigio
The Meltemi restaurant in Digeliotika Aigio - the beautiful seaside suburb of the capital of Aegialia - is a hangout on the beach with tasteful umbrellas with sunbeds and service, in the long and beautiful garden with shady mulberries and porcelain armchairs and bar. on a wooden deck there are dining tables in a beautiful layout.
Among other things, we singled out burger from the hands of Mrs. Efi, the sardine stuffed with garlic and parsley, the stuffed anchovy, the shrimp spaghetti with tagliatelle., the cheesecakes with handmade leaf, the squid with colorful peppers, the seafood tart, the white soufflé with the fillet mushroom sauce and brandy.
Mazarakis Fish Tavern in Lampiri
O Andreas Mazarakis in Lampiri he was a swing fisherman and in 1948 he decided to make a tavern on the sea to channel his fish. He was helped by his family and the people and managed after 70 years, to become perhaps the most famous and professional tavern in Aegialia, with the main feature of the high quality service and the wide variety of fresh fish that is fished mainly from their own caique. The third generation of Mazarakids continues with the same passion but also with greater knowledge and information about modern gastronomic trends.
The products one by one, extra virgin oil, Greek feta, fresh potatoes, fish of the day, ouzo appetizers, shellfish, lobster spaghetti, meat. And finally, the fish tavern Mazarakis is the ideal place for those romantics who have a special relationship with the sunset and want to combine it with a meal with mild gastronomic concerns.
Maestrali Tavern in Selianitika
Selianitika is a seaside village - by many the most beautiful of Achaia - in the Corinthian Gulf and is 7 km from Aigio and 35 from Patras. THE Maistreli fish tavern is located on the edge of the beach of Selianitika, reminiscent of childhood memories, Greece of 1960. And this is because nothing in the atmosphere refers to the 21st century. The tables and the sea wicker chairs, step on the natural gravel, on the beach and are protected by the shadow of the imposing eucalyptus trees that are located along the beach.
Here I tried tomato meatballs, one of the most delicious I have ever eaten in my life…! In fact, the Santorini meatballs in Selianitika! Sardines petals, cooked extremely beautifully, crispy on the outside and juicy content. Sargos delicious. The roaster has a hand!
Grigoris Tavern in Pyrgaki
The tavern Grigoris is located in Pyrgaki Aigialeia at a distance of 16 km from Aigio and 25 km from Kalavrita, on the road Aigio-Fteris-Kalavrita, near a small plateau called "Arravonitsa" or "Airport" (because of the war used as an Italian air base). THE Grigoris tavern in Pyrgaki is located at an altitude of 831 meters overlooking the Gulf of Corinth, while next to the depths of a large ravine flow the waters of the river Selinounta that irrigate the plain of Aegio.
The cuisine of the tavern (taken over by his daughter) serves cooked dishes such as asprogyachni vergadi, dolmades with leaf, goat in the tserepa (metal hull), but also pies (cheese pies, vegetable pies, pumpkin pies, onion pies). Grigoris himself does his commands on the grill, where the kokoretsi, the kontosouvli, the lamb on the spit and some livers, starring for the many friends, are the protagonists. Of course, the relevant ribs and steaks are also grilled on the grill.
The best taverns of Aegialia - Greek Gastronomy Guide
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