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Which Greek food comes to mind when you think of Greek cuisine? I began writing, cooking, sharing and photographing this blog to show you that Greeks do eat other foods beyond souvlaki. However, we do still eat souvlaki and I still get excited when I taste a well-made souvlaki when dining out.
During my recent visit to Thessaloniki (Greece’s second largest city) I caught-up with as many family & friends as I could. One friend that I couldn’t see was Stella Spanou as she was in Germany. We did have some brief on-line chats and I quizzed her on some places to check out for good eats. Stella is a Thessaloniki gal and she recommended I go visit Kostas’ Souvlaki, on Agio Dimitriou (St. Demetrios) St., just west of the Turkish Consulate.
Located near the city center (just a short cab ride) you will find Kostas’ Souvlaki. There are many references to Kostas’ souvlaki on-line and my friends in Thessaloniki confirm this place is pretty damn good! A good souvlaki needs fat and the best made souvlaki comes from pork butt (from the shoulder) or pork belly. Either way, some fat has to be present so it renders down, keeping the leaner meat moist and the result being juicy, succulent pork souvlaki.
I walked into Kostas’ in mid afternoon, well after lunch hour and I was the only sit-down patron. I watched as many came in for their take-out orders and I patiently waited for my order to arrive. I started off by pouring myself an ice-cold Fix Hellas (Greek) beer..fitting for souvlaki & fixins’s.
An order of fries is a must when ordering souvlaki. These were frozen pre-cut fries but they were not reconstituted and that’s fine by me.
Next up was to order an “angouro-tomata” or Cucumber & Tomato salad…think a stripped-down Horiatiki or Greek salad with no Feta or peppers.
I know that I was in Kostas’ for his souvlaki but I do also love a good soutzoukaki – a slender mince sausage (no casing) and so I threw in a few soutzoukakia into my order.
The souvlakia are housemade on the premise , marinated in onions and oregano on the souvlaki. My recipe for pork souvlaki is done much the same way. Throw in some bread and the meal is served.
I ate all that I could – fought the good fight and I managed to leave a small bite of soutzoukaki and some fries. The entire meal was delicious, seasoned properly and the only noticeable food left on the table were some fries. I needed buffet slacks and a bed to sleep off this big lunch!
If going to Greece, venture beyond Athens and the cruise-stop Greek Islands…there’s a whole other country to explore and if you’re a foodie and love Greek food – Thessaloniki delivers as a food destination. Try the foods the Greeks are eating but if you must go and grab a souvlaki – it might as well be the best.
Visit Kostas’ Souvlaki at Agio Dimitriou 152, Thessaloniki, tel. 2310-213634
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