It first opened its doors last July by 2 people from the Greek land, Sakis from Trikala and his wife Christina from the Peloponnese, who know the meat tricks well and serve it in its ideal and most delicious versions (without failing to equally excell cooking the goodies of the sea).
The action in Agkyra takes place in a beautiful, lush garden, with the colors of fuchsia, yellow, indigo from the mulberries and apricots that spread around. The local meats here have their honor, always cooked with mastery and taste, on the spit, on the grill, in the pan. Delicious chicken fricassee, with the intensity of the eggnog and the taste of the herbs, tender kontosouvli, lamb, handmade tomato soutzoukaki, pork with four cheeses, vegetable pasticcio and other offerings of the menu will please everyone.
A must try is the homonymous chicken Agkyra, which is made in the pan with sour cream and extinguished with brandy, while the married sardines that are marinated with salt and pepper, oregano and paprika and served with roasted tomatoes and onions are also wonderful. The fresh tuna fillet is not absent from the menu, and is heavenly and fluffy like a cloud.
Everything in Agkyra is made from scratch in its kitchen with products that have been sourced from all over Greece – from Trikala to Ioannina and from Patras to Paros. It is ideal for those looking for a quiet, unpretentious dinner and its people are the most worthy hosts.
For the sweetest ending, you will find baklava, orange pie, ekmek, traditional sweets. It opens daily at 1. Anchor in Ankara and get to know up close what good meat means!
Agkyra Restaurant
Drios, Paros, tel. 2284043306
Social links: Facebook
