gastronomy
Nea Anchialos
Î?ea Anchialos Nea Anchialos
one place... many choices!
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CONTENTS features 04 Nea Anchialos Directly from nature Rich nature, rich and delicious fantasy in Magnesia.
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07 Eating Out Gastronomical experience Nea Anchialos specializes in “Tsipouradika�
09 Our Habbits...The tsipouro The history begins at the decade of 20's...
11 What they offer Discover the culinary delights by the local restaurateur
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Would you like some cooking? Great Ideas for friends Try your cooking skills while cooking saganaki prawns and mussels
15 Our sweet corner So local..so good! Local tasteful desert delights
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So local So natural So tasteful
Nea Anchialos
Directly from nature
Rich nature, rich and delicious fantasy in Magnesia. Among the thousands of olive trees, fruit trees and aromatic herbs, the place offers delicious fruit that stimulate the taste. Besides, it is no secret that Magnesia is not famous only for its unparalleled beauty, but also for original and delicious flavors of fruit, traditional food and sweets. Enjoy fresh fish as it in the first demand. Enjoy lobster or grouper in the fish taverns, and enjoy the local tsipouro.
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Nea Anchialos Wine Area that historically had wine production and active by then vineyards joined the new classification system and partially evaluating and Designations of Origin of Superior Quality (D.O.S.Q.) created.
Eating Out Unique gastronomic experience Nea Anchialos specializes in "Tsipouradika" (also called "Ouzeri") where ("Tsipouro") (local Greek spirit) is served with a huge variety of fish & sea food tidbits. There are plenty of "Tsipouradika" along the waterfront near the port. The choices for eating are Tsipouradika where seafood is served, Taverns where mostly meat dishes are served, Restaurants where Greek dishes can be found , Psistaries (Grill houses) where the main dish is grilled meat, Fast Food choices are local “Souvlatzidika” where souvlaki and “gyros” is served. People in Greece usually eats late in the evening (21:00 - 24:00), during day most of Taverns, Psistaries and Restaurants are closed but in summer period they are open all day. However Tsipouradika and Fast Food are open all day long.
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From past to present the tradition goes on!
Our Habbits
The tsipouro
The history begins at the decade of 20's, when the 'Tsipouradika' were few and the productions of traditional alcohol drink "Tsipouro" was being at small quantities. Then it was when the 25ari (small bottle 0,25ml of Tsipouro drink) was established with accompany of appetizers, mostly seafood, such as octopus, crawfishes and many other tastes.
The tradition says that refuges from Asia Minor brought with them the habit of Tsipouro drink, accompanied with seafood appetizers. In our days,
every different tsipouro should be accompanied with different appetizer. This is a traditional ceremony which maintained years ago. The 25ari is a small bottle with tsipouro for a small glass. Tsipouradika can be found in every corner of Nea Anchialos and Volos city, so the visitor can seat at one of the many tsipouradika of the town and simply enjoy tsipouro drink and the appetizers proposed and served. It is worth to visit Tsipouradika and feel the special atmosphere that have.
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Unique gastronomic experience at a glance!
Restaurant Tsipouradiko “Galaxias” Since 1962... Timeles spot for half a century in a unique place ... “GALAXIAS” Writes ... story .... and this summer by the sea ... For coffee, amazing tsipouromezedes, wonderful stews and roasts !!!
Since 1962, the knowledge, the lust, the professionalism and the ambition of “GALAXIAS”
leads in unique delicious dishes using only the best natural ingredients. All dish suggestions, are modified in daily basis, are particularly tasteful an capable to... Wake up delighted home made food memories. Enjoy home made traditional cooking in the clean and refreshing environment of “GALAXIAS” on the sea side together with warm people and tempting delicacies. Under the sun on Nea Anchialos, beneath the trees, in front of the beach, we offer traditional Greek cuisine, grill and fresh seafood. So... sit back with your friends, taste our cuisine, relax, enjoy the warm summer, the fine ambience and leave the rest to us. “GALAXIAS” has established a quality management system that is in conformance with the International Standard EN ISO 9001:2000
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Tsipouradiko “Giousouri” If what you're looking for an escape from the daily routine life, in a warm and friendly environment with genuine authentic flavors and traditional dishes you have just discovered “The Giousouri". Your new hangout!
In the 60s, the tsipouro devotees of Nea Anchialos coast at noon in the cafe of Iltsoglou to drink a tsipouro, to try the fresh seafood and go home to eat ... It was a ritual habit, which they have followed with devoutness, every day .... Times are slowly - slowly changed, habits differed, but the tsipouradiko of Iltsoglou "The Giousouri", at Nea Anchialos beach front, good things remain unchanged: quality and freshness placing gang and family environment but as then ... Unique Human! Escape to Nea Anchialos and let you overwhelm the heady smell of tsipouro and local seafood. In the green coastal park of Nea Anchialos Volos, right by the sea, is located the traditional tsipouradiko "The Giousouri". The owners, Kyriakos and Violet, are waiting to offer authentic local pure tsipouro, a great selection of handmade fresh seafood dishes, fish and seafood , which will tempt you, in a very warm and friendly environment that only they can offer!
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Tsipouradiko “Finistrini”
The dishes reflect our culinary experiences from traveling the "soul" of the "Finistrini" and Gianna Vassilou. Chef herself, she is combining flavors and aromas of Magnesia and not only while the recipes that have caught over the years, took care to elaborate creatively in her delicious cuisine.
For a great variety of imaginative dishes, just on Nea Anchialos beach front, all appointments are given at tsipouradiko “Finisrini”. Since 1988, Gianna (the owner and cook), has earned the visitors with her imaginative and delicious meze from classical proposals up to tasteful seafood dishes, for those who know how to appreciate the gastronomic experience. Enjoy local tsipouro, taste the delicious dishes and fresh seafood, listen at the sea dash and the mood meets other levels
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Will you do some cooking...
GREAT IDEAS FOR YOUR FRIENDS If you have ever been to Greece you can’t have missed out on this delicious Greek appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Mussels saganaki recipe for you to recreate this simple and beloved traditional Greek appetizer, in less than 20 minutes!
Saganaki with prawns
Saganaki with mussels
Ingredients 2 tablespoons olive oil 1 large brown onion, finely chopped 2 garlic cloves, crushed 600g frozen small green prawns, thawed,peeled, tails intact, deveined 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh flat-leaf parsley leaves 250g cherry tomatoes, halved 100g feta cheese, crumbled Crusty bread, to serve Preparation Preheat grill on medium-high heat. Heat oil in a large ovenproof frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add prawns, oregano and half the parsley. Cook, stirring occasionally, for 5 minutes or until prawns are pink and cooked through. Add tomatoes. Cook for 1 minute or until just starting to collapse. Top with feta. Place under grill. Grill for 2 to 3 minutes or until feta is heated through. Sprinkle with remaining parsley. Serve with bread.
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Ingredients 1 ½ kg mussels, washed 1 glass white wine (dry) 10 cherry tomatoes 1 pepper 1 red onion 1 spring of celery 1 carrot 2 cloves of garlic 1 bunch fresh parsley 100g feta cheese (optional) 1/2 cup olive oil Preparation Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped. Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté. Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed). Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.
Our Sweet Corner Moustalevria: Grape Must Pudding Grape must is the juice from pressed grapes before fermentation, and is often used as a sweetener in traditional bread recipes, as well as in the preparation of desserts and candy. This grape must pie is a favorite, especially popular at grape harvest season when the must is fresh. Ingredients 5 1/2 1 3 3/4
cups of grape must cup and tablespoon of semolina tablespoons of cornflour cup of crushed walnuts ground cinnamon sugar (optional)
Preparation Day 1: Bring grape must to a boil in a pot, and skim of foam as it rises to the top. Allow to boil for another minute, then remove from heat, cover, and allow to settle overnight. Day 2: Carefully transfer grape must to a clean pot without transferring the sediment that settled to the bottom. Bring to a boil and taste for sweetness. Add a little sugar if needed. Add the semolina a little at a time, stirring with a wooden spoon to blend thoroughly. When the grape must begins to thicken, dissolve the cornflour (cornstarch) in a little cold water and add to the mixture. Stir constantly until it thickens to a creamy texture. Transfer to individual bowls or a mold or pan, and allow to set. Sprinkle with crushed walnuts and cinnamon before serving.
Custard Pie - Galatopita Creamy semolina custard is baked until golden then bathed in sweet syrup. An easy custard pie that doesn’t require a pie crust or shell. Preparation Preheat the oven to 400 degrees and lightly grease a 9 X 12 inch baking dish. (I use a glass baker.) In a large saucepan heat the milk with the butter until just boiling. Add the sugar and the semolina and continue cooking until the mixture thickens a bit, about 10 minutes. Ingredients 1 stick unsalted butter, 4 oz. 4 cups milk 1/2 cup semolina 1/2 cup sugar 4 eggs, lightly beaten 1 tsp. vanilla extract For the syrup: 1-cup water 1/2 cup sugar
Remove from the heat and allow it to cool slightly. Stir in the beaten eggs and the vanilla extract. Pour the mixture into the greased baking dish and bake in a preheated 400-degree oven. Set a timer for 30 minutes. While the custard is baking prepare the syrup. Boil the water and stir in the sugar. Simmer uncovered for approximately 10 minutes. Pour the syrup over the custard and bake an additional 10 minutes. Cool the custard slightly before serving.
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Nea Anchialos pure tsipouro warm people tasteful delicacies at water front...