Rediviva Cucina Povera

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Accommodation:  Macedonia. French Riviera-style coastal towns and fertile valleys of Alexander the Great’s Macedonia, in northern Greece offers hearty, complex dishes that pair perfectly with the serious, ageable wines produced in this region. In Rediviva Cucina Povera you can experience the unique flavors of Grevena’s magic mushrooms, Florina’s flaming red, sweet peppers, and the delicious beans and pulses of Kastoria and Prespes, where the bean fields extend alongside the magnificent lakes. In Rediviva Cucina Povera we prepare and serve dishes such as lamb cooked with quince or various vegetables and fruits, goat boiled or fried in olive oil: modern recipes from Kavala to Kastoria and Kozani such as lamb with quince or pork with celery or leeks. You can visit us at Alexandras Papadopoyloy 70 Tsinari, Ano poli, Thessaloniki to taste magnificent gastronomic local products such as rice; local and regional pasta products, buffalo and yogurt. Mussels, shrimp, and grilled sardines are among some of the most delectable seafood offerings of Rediviva Cucina Povera. Meat, dairy and tomatoes offer a varied, multifaceted, fascinating gastronomic palate waiting for you. Our cuisine: Mediterranean, Greek | Our Location: Thessaloniki Region, Central Macedonia

Intro:  Macedonia. Macedonia’s coldest mountain enclaves are where the best Greek giant beans—the baked, buttery gigantes of so many taverna menus—are grown, especially around Prespes. Macedonia is also where the best nuts, everything from walnuts to almonds to hazelnuts, grow. All these and more find there their way into Rediviva Cucina Povera. The taste for the hearty, strong-bodied dishes runs in other directions, too. In Macedonia cuisine the influence of Asia Minor is obvious. In Rediviva Cucina Povera look for our delicious mezedes (appetisers) and other delicacies, such as tiganies (fried meat), hunkar begendi (lamb and aubergine), and giabrakia (cabbage leaves stuffed with pork). In Rediviva Cucina Povera, you can indulge your sugary cravings with some bougatsa (decadent custard pastry), revani (sweet cake soaked in syrup) and other sweets made with buffalo butter. Florina peppers, potatoes from Kato Nevrokopi, and the wild mushrooms of Drama and Grevena can establish a flavorful culinary journey at Rediviva Cucina Povera. Visit us at Alexandras Papadopoyloy 70 Tsinari, Ano poli, Thessaloniki and experience some of Macedonia’s most delicious dishes—countless savory pies filled with wild greens (among them nettles), cream-filled phyllo pastries exceptional cheeses and extraordinary wines.