Asvestolakos takes us back in 1948 when Spiros Ioannidis opened the first hole-in-the-wall eatery in Maroussi, in a basement space with a capacity of 30 people. With a very simple menu – anchovies in olive oil and oregano sauce, meatballs and Mediterranean wine– it has managed to win the farmers and the renowned pitchers of the region.
Today, after about 70 years, the grandchildren of Mr. Spyros continue with honour of their grandfather’s tradition, emphasizing and enhancing the gastronomy, the music and the service. In charge of the kitchen is the chef and owner Mr. Giannis Ioannidis, who creates tasty dishes of modern Greek cuisine based on the recipes of various regions of Greece.
Notable amongst these are the small chicken pies (handmade phyllo pastry, chicken minced meat, colourful peppers, spice mix and kasseri cheese), the lahmatzoun (small pies with minced beef and soutzouki -type of sausage- with light beetroot sauce), the Maniatiko (strapatsada with singlino and feta cheese, accompanied with oil cookies from Kythira), the meatballs from Smyrna (meatballs with cumin and light tomato sauce, accompanied with fries), the Rooster gyros (handmade gyros made with rooster with pies and flavoured yoghurt), the sausage from Karditsa (sausage with leek accompanied with mustard and potato salad), the pork tenderloin (cannelloni from tenderloin stuffed with arugula, parmesan and black truffle oil accompanied with aromatic mashed potatoes).
Asvestolakos also features six well-known varieties of house wine and fifteen varieties of tsipouro.