Ταβέρνα “Ο Ανδρέας”

In a small village outside Serres, in Skopya, Andreas has managed to turn his tavern into a benchmark for quality Greek meat.

Ο Andreas Stavridis He must be, or at least must have been, very bold when he decided to open a restaurant (because one wouldn't call it a taverna) in the middle of nowhere and dedicate it to meat, defying everything. If we look at the map, we'll find a small dot between Serres and Alistrati with its fantastic accessible cave, and next to it, the name Skopje.

The truth is that this little village is somewhere in the middle of nowhere, and when you arrive at the location of the restaurant, you'll have barely seen two or three residents in the village. However, in front of the small veranda (ideal for the summer months), you'll see about ten cars, and as you look at them, you'll immediately realize that the people at Andreas' place have money and experience with good food, even if they don't often realize it.

Andreas has been immersed in the world of meat from a young age. He learned his craft both in his homeland and in Germany, as well as by traveling and gathering experiences from various corners of the world. The result? Simply exceptional. It may sound unbelievable, but his restaurant is what we often call «a place to be» because it combines top-quality meat with his expertise as the connoisseur that he is. It is easily understood that “Andreas” It is a steakhouse with a wide variety of options based on excellent raw ingredients of meat, and with an even more exceptional spit-roast (usually once a week, on Saturday). If you are lucky, you will enjoy real spit-roasted lamb. 

Those who have tried his meats will tell you that he is an exceptional grill master. We advise you not to interfere with his work in any way and, above all, to accept the doneness he chooses for each type of cut. However, even if you are somewhat full, it is well worth having a little liver on your table—which is exceptionally tender and cooked to perfection—as well as one or two of his incredible soutzoukakia.

As for the side dishes, the cheeses are local and from traditional dairies that keep the tradition alive that accompanies their name, and the greens (I imagine you realize this) are from a vegetable garden. Something similar applies to the wines, which, by Andreas's choice, honor the producers of the region.

Without exaggeration, «O Andreas» is a culinary stop that you wouldn't expect to find in a village of 90 inhabitants and that you are anything but likely to encounter easily in urban areas.