Via Napoli

Italian trattoria with very good pasta and pizza. A very good and tasty result from the hands of a master instructor

When it comes to taste, Greece is certainly not France. Obviously, therefore, it doesn't have restaurants that, as the Michelin Guide says, are «worth the journey» either. After all, in our country, the notion has always been very popular that, when we talk about food with international characteristics, the only place where we can find something of quality is Athens and, of course, the tourist islands.

The Greek countryside – mainly in the interior – earned the praise it deserved thanks to the proposals made by certain traditional taverns here and there. As for foreign cuisines, out of the question... However, as many things change over time, in this particular sector as well, today's picture holds promise for those who, during a trip, want to find places that offer delicious and not necessarily Greek cuisine.

Almost no city in Greece escapes this rule anymore. This also applies to Giannitsa, which may not be the capital of the prefecture, but is the largest city of Pella.

The Via Naples it is a characteristic example of this evolution, which, in addition to improving the offerings for Greek cuisine, also brings modern flavors – Italian and others – to the Greek countryside. Its birth is due to spontaneous observations, which led to thoughts and ultimately gave flesh and bones to a space that essentially proposes the two most classic elements of its Italian cuisine. Additionally, it makes a few more suggestions.

Via Napoli belongs to the category of a quality trattoria which, for those who have traveled to Italy, is known to gather the preferences of the majority of Italians looking for delicious, local food. The great asset of Via Napoli is the creator of the concept, who is simultaneously responsible for the quality and is the one who makes the place stand out.

Ο Giorgos Koukis He is far from coincidental in the world of Italian pasta and Italian pizza, and more generally in Italian cooking. This is, after all, confirmed by the fact that he is both a chef and a Pizza Master Instructor, holding a diploma from the Portogruaro Academy in Italy. He is not merely a simple figure in the restaurant scene of Giannitsa. He is also a recognized consultant, both in Greece and in Cyprus, for all related matters concerning Italian cuisine.

The name Via Napoli came about spontaneously, observing the chosen area, and then the space was designed in a way that clearly brings to mind the image of a quality trattoria for someone who knows Italy.

The kitchen moves in the same pattern, guided by Italian tradition. Not to set boundaries, but as an element of inspiration and exploration, which results in the highlighting of the culinary essence and a modern approach. Greek traditional products participate in the flavorful outcome, harmonizing with genuine Italianness, in the same way that the instruments of a symphony orchestra, under the direction of the maestro, lead to a corresponding result.

The trinity upon which Via Napoli firmly stands is the spontaneous inspiration that led to its birth, the adoption of the Neapolitan tradition, and the inspiration that guides the chef's steps and incorporates the right proposals of the modern era.

We could safely say that Via Naples He has a way of thinking and acting that, despite being far from the capital, does not prevent him from making proposals that are much more interesting and flavorful than those from Athens or other major urban centers.