Here's my half-socialized Families dinner in Parga on the Greek coast and Pervezo Igoumenitso. Non-stop and we could not really gyrosov tolčt and we walked some 10m away from the studio to a calf in probably the most beautiful restaurant overlooking the city waterfront, where apparently served since 1380th You mislt morte?
For starters we took a range of supposedly typical Greek appetizers. Greeks tend to subscribe to these predjama one by one until they fill the whole table. We, we decided to ICER plate: tzatziki (no this is not true), solatko from red beet (Who would have thought, but beetroot is really down there in a few dishes there), spinach cheese croquettes (anyway), breaded fried feta beads (njamsi) šunkasto cheese croquettes (even if not), fried breaded potato cheese polpetke (ok, but) and grilled shrimp grilled (Juhu, because we are at sea).
The main bone of course it was also typical of the local section of the tuki authentic dishes. At the far corner of the table, chicken stuffed with vegetables in a sea of cream and the impending end, pieces of beef stewed with tomatoes and cheese malancani. I tried this last copy (keep tuned) because it was really great. Beef was quite soft. In fact, overcooked, but it is also such a pasala in what combination of tomato and cheese malancan. If it was wine from Crete a little more specific and would not have lost his nerve Andraz, but all would be even better.
When the sun set, he also Andraz fades and you clean your teeth. This stream is good.
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