A Culinary Ritual
During your visit to the city of the Argonauts, it is impossible not to encounter a tsipouradiko, a taverna serving pomace brandy and mezes. From Nea Ionia to the beach, approximately 600 tsipouradika define the gastronomic identity of Volos, serving as the city's hallmark and the most popular meeting place for locals and visitors alike.
A Custom that Evolved into a Tradition
The tradition began in the 19th century with refugees from Asia Minor, mainly dockworkers, seeking a gathering place after their arduous work. Initially, tsipouro from Tyrnavos and Pelion was consumed in small portions, known as daktylithres (thimbles), without any accompanying mezes, to stimulate the appetite before lunch. Gradually, simple mezes were added, such as sundried octopus, tsitsiravla (pickled terebinth shoots), and cured mezes, served on small plates. Over time, the groups grew larger and the mezes became more filling and refined, while preserving the serving ritual: with each 25ml serving of tsipouro (ikosipentari), a different, exquisite meze arrives.
Flavours and Ambiance
Today, tsipouradika are bustling with life at lunchtime and in the evening. An inexhaustible variety of seafood arrives at the table, from fresh Aegean fish (sardines, anchovies, red mullets) to dusky groupers and swordfish. The culinary feast is complemented by shrimp saganaki (prepared in a small pan), stuffed squid, steamed mussels, and octopus cooked in vinegar.
The atmosphere remains consistently relaxed and the ambiance is simply unforgettable. Often, groups join each other, sharing delicacies and drinks, and strangers find themselves singing together. Tsipouradika are more than just eateries serving mezes. They are the most vibrant and tasty attractions of Volos, offering an authentic taste of Greek hospitality.
A Custom that Evolved into a Tradition
The tradition began in the 19th century with refugees from Asia Minor, mainly dockworkers, seeking a gathering place after their arduous work. Initially, tsipouro from Tyrnavos and Pelion was consumed in small portions, known as daktylithres (thimbles), without any accompanying mezes, to stimulate the appetite before lunch. Gradually, simple mezes were added, such as sundried octopus, tsitsiravla (pickled terebinth shoots), and cured mezes, served on small plates. Over time, the groups grew larger and the mezes became more filling and refined, while preserving the serving ritual: with each 25ml serving of tsipouro (ikosipentari), a different, exquisite meze arrives.
Flavours and Ambiance
Today, tsipouradika are bustling with life at lunchtime and in the evening. An inexhaustible variety of seafood arrives at the table, from fresh Aegean fish (sardines, anchovies, red mullets) to dusky groupers and swordfish. The culinary feast is complemented by shrimp saganaki (prepared in a small pan), stuffed squid, steamed mussels, and octopus cooked in vinegar.
The atmosphere remains consistently relaxed and the ambiance is simply unforgettable. Often, groups join each other, sharing delicacies and drinks, and strangers find themselves singing together. Tsipouradika are more than just eateries serving mezes. They are the most vibrant and tasty attractions of Volos, offering an authentic taste of Greek hospitality.
