Fagotopi was created with great care to accommodate and not simply serve.
Sweets are homemade, the bar is welcoming with low and "scented"
music, the garden cool and groomed, the cellar interesting
and service courteous and essential.
The restaurant was created in 2000 by two brothers who returned
at their place of birth after their studies.
From love for the good food and the Architectural Tradition of the place they created
a special kitchen, in a special place, exclusively based
in products from local producers as well as in the wider region.
Fagotopi serves traditional local cuisine and new flavors.
All raw materials and materials used in the kitchen are 100% Greek
and used according to their seasonality (eg the green salad with
grapes and peppers is served only July to November, when the harvest is made
of the grapes from the vineyards on the slopes of neighboring Mesenikola.
The same is true of one of the restaurant's specialties, Wild Boar
with prunes and chestnuts, served after October,
when the Thessalian chestnuts give us their wonderful fruit).