Tag Archive: the press loves Karamanlidika

Τα Καραμανλίδικα του Φάνη, στο Lonely Planet - Karamanlidika in Lonely Planet

Τα Καραμανλίδικα του Φάνη, στον ταξιδιωτικό οδηγό Lonely Planet

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… a feast of colours and smells offering the best of Greek cheese and cold cuts.
Fresh deli cuts are featured in flavourful dishes …

Europe > Greece > Athens > Restaurants

Athens Restaurants

Ta Karamanlidika tou Fani – Lonely Planet

Greek in Athens

PRICE
dishes from €10

HOURS
11am-midnight

CONTACT
http://www.karamanlidika.gr/
210 325 4184

LOCATION
Sokratous 1
Athens, Greece

As a modern-day pastomageireio – a tavern and deli conveniently located in one building – Ta Karamanlidika tou Fani is a feast of colours and smells offering the best of Greek cheese and cold cuts. Fresh deli cuts are featured in flavourful dishes with seasonings from Asia Minor. Tables are set inside a renovated neoclassical building and in a narrow alley behind it.

Τα Καραμανλίδικα του Φάνη, στο Lonely Planet - Karamanlidika in Lonely Planet

LOCATION & NEARBY PLACES

Source: Ta Karamanlidika tou Fani in Athens, Greece – Lonely Planet

Karamanlidika - Housed in a neoclassical house at Psirri, near the square of Omonoia this place is a secret gem. yabatravellers

How to spend an afternoon downtown Athens – Yabatravellers

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… So you finished your historic tour, or shopping around #Athens and you want to spend your afternoon eating, drinking and enjoying all… Take a journey back to #Byzantium and taste #authentic #meze at “Ta Karamanlidika tou Fani” Housed in a neoclassical house at Psirri, near the square of Omonoia this place is a secret gem. A combination of deli and meze house it satisfies all your senses.

Athens. Yabatravellers

How to spend an afternoon downtown Athens
· without sightseeing ·

Syntagma and Omonoia are the main squares of Athens. When we talk about downtown Athens we mean these two squares and the area around them. They are the core of Athens city center. So you finished your historic tour, or shopping around Athens and you want to spend your afternoon eating, drinking and enjoying all the hidden gems of this city. In this post you will find one of the many itineraries you can choose to satisfy your senses. Enjoy!

Take a journey back to Byzantium and taste authentic meze at “Ta Karamanlidika tou Fani”

One cannot think well, love well, sleep well, if one has not dined well

Virginia Woolf

Housed in a neoclassical house at Psirri, near the square of Omonoia this place is a secret gem. A combination of deli and meze house it satisfies all your senses. Keep in mind is a place for meat lovers! Must try the sausages. Besides the historic dishes (you will need some help with the menu but they are more than willing to help), you can enjoy varieties of Greek wine, tsipouro and ouzo. When you find yourself in downtown Athens this must be your choice.

Where : Evripidou 52, corner Socratous.

Kefte sausage at Karamanlidika, Athens. Yabatravellers
Karamanlidika tou fani, The sausages

1, Sokratous str & 52, Evripidou Str., 10552
(+30) 210 3254184

website: http://karamanlidika.gr

All photos: yabatravellers.com

Source: How to spend an afternoon downtown Athens – Yabatravellers

Greek City Times: Karamanlidika Building Photo: Why Athens

Greek City Times: Paying homage to the ‘Karamanlides’ brings a sensory experience to Athens

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*Karamanlidika’s neo-classical premises- Image by Why Athens

Regional cooking is back in fashion and one Athenian ‘mezetzidiko’ transports us back to the culinary delights of ancient Anatolia.

The native people of Karaman and Cappadocia in Central Anatolia spoke and wrote in Turkish using the Greek alphabet but were Orthodox Christians. They became known as the Karamanlides who were forced to leave their homeland along with 1.5 million other Anatolian Greeks, as part of the immigration exchange between Greece and Turkey in 1923.

Today, Ta Karamanlidika tou Fani is a charcuterie and ‘mezetzidiko’ that honours their heritage, creating an Athenian modern day version of what was known as a “pastomageirio” or a “tavern of salted goods” that flourished in Byzantine times. An eclectic, uncomplicated meze menu has been assembled by Stella Spanou, a chef and cookbook author from Thrace, who provides a sensory journey to the East.


*Freshly cut Pastrima- Image by Karamanlidika

The Karamanlides and Cappadocian Greeks brought with them many specialist trades including curing and drying meat based on ancient traditions dating back to Byzantium. Many Karamanlides had become artisans of Pastirma or “Pastourmas” in Greek, that refers to a method of curing and drying meat after layering with a fragrant paste of cumin, fenugreek, garlic and hot paprika. The result is beautifully preserved meat that is full of flavour and is surprisingly soft and delicate on the palette.

The varieties of pastirma and other dried meats found at this Athenian mezetzidiko, are combined with organic, fresh local ingredients that has captivated both locals and visitors to Athens. Owner Fanis Theodoropoulos’ vision was very much about supporting Greek producers. “It’s about quality over quantity and keeping prices honest”, he said. “These Greek products are as good as anything you will find though out the rest of Europe.”

A grocery area stocks a curated selection of Greek products from small-scale producers including, cornelian cherry jam and liqueur, dried figs, Greek honey and the award winning olive oils from Laconia.


*Owner Fanis Theodoropoulos- Image by Why Athens

Fanis is no stranger to the local food trade, being the second generation in his family to run a small over the counter charcuterie across the road called Arapian, that was established in the 1920’s and run by his father through out the 1960’s, it became famous for their pastourma and soutzouki (dried sausage).

The idea to open Ta Karamanlidika he tells me, “came from customers who wanted a place to sit, enjoy a drink and taste the various delicacies,” he said. The seed was planted and very soon put into motion when a vacant 1870’s building opposite his shop became available.


*Kavourmas beef with potatoes & peppers- Image by Why Athens

A restoration of the building began and a partnership was established between Fanis and Paraskevas Sarimpoyias, owner of Sary, a renowned Greek producer of Pastirma and other cold meats and who is a descendant of a Karamanli family. Sary adopts the traditional methods and recipes from Anatolia at their production facility in Drama, in the North of Greece.

The synergy has created a winning formula that has re-engaged locals with their culinary roots, something that thankfully seems to be a growing trend in Athens. Many ‘neo-tavernas’ are focusing on Greek regional cooking such as Cretan cuisine and embracing the top-notch Greek ingredients being harvested and produced around the country.

Karamanlidika’s menu provides a telling story of political and religious conquests, blurred borders and of a group of people who had to adapt to survive. One dish on the menu captures the idea of East meets West perfectly; “Sachanaki Karamanlidiko with pastirma from the Karamanlides and ‘suduc’ from the Constantinople tradition with eggs and tomato.”


*Saganaki Karamanlidiko with Pastirma- Image by Why Athens

The kitchen is a buzz everyday under the watchful eye of kitchen manager Maria Maliarou. Fresh organic and sustainably produced ingredients are paired with the highest quality artisanal meats to produce unique, mouth watering flavours.

I hope to visit Cappadocia one day soon, to get a better sense of its indigenous people and history, but in the meantime I will return to Ta Karamanlidika tou Fani, pour myself a glass of Tsipouro from Naousa and allow my senses to embark on a culinary journey back in time where the pastomageirio taverns once thrived and the pastirma was just as good.

This post originally featured in Whyathens.com
Ta Karamanlidika tou Fani, 52 Evripidou (Corner of Socratous) Athens T. +30 210 3254 184
Mon – Sat 12:00pm -11:00pm. Bookings recommended.

Anastasia Mangafas
Contributor

Anastasia is Editor-in-Chief of whyathens.com, an online magazine focusing solely on the city of Athens and the Attica region in Greece. Born in Sydney, Australia, both her parents come from the beautiful island of Rhodes. Her affiliation and love of Greece has always been strong and she is now permanently based in Athens, researching and experiencing all things Athenian. She is now also Greek City Times’ Athens contributor

Source: Paying homage to the ‘Karamanlides’ brings a sensory experience to Athens – Greek City Times
Photos: Why Athens, Karamanlidika

Τα Καραμανλίδικα του Φάνη, που είναι άκρως μερακλίδικα και «μεζετζίδικα»

Down-Town: Το πιό «sex & the city» στέκι της πόλης

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Τα Καραμανλίδικα του Φάνη, που είναι άκρως μερακλίδικα και «μεζετζίδικα».

… το #σουτζούκι, τον #παστουρμά πρόβειο ή από καμήλα, το θεϊκό #παστράμι, τη #μορταδέλα, το μούχτερο, τη μοσχαρίσια #γλώσσα και το #προσούτο, τα δεκάδες #λουκάνικα, τον #καβουρμά, το ζεϊμπέκ σαλάμι κι ένα σωρό υπέροχα προϊόντα …

από την ΕΛΕΝΗ ΨΥΧΟΥΛΗ
Down-Town Magazine, DT RESTO

INFO: Το πιό «sex & the city» στέκι της πόλης.

Ο Φάνης (Θεοδωρόπουλος) μεγάλωσε ακριβώς απέναντι. Στου Αραπιάν, με τους παστουρμάδες, το μαγαζί του πατέρα του, από τα πρώτα που δίδαξαν την καραμανλίδικη νοστιμιά στις εδώ πατρίδες. Αν δεν το ξέρεις, Kαραμανλήδες έλεγαν τους Έλληνες της Ανατολίας που δεν μιλούσαν ελληνικά, αλλά έγραφαν τα τούρκικα με ελληνική γραφή. Αυτοί πρώτοι έφτιαξαν τον παστουρμά, έναν τρόπο γεμάτο άρωμα και ένταση από τσιμένι να συντηρούν το κρέας πριν βγει στη φόρα το ψυγείο. Το ωραιότατο παλαιό κτίριο ήταν μπακάλικο, κατόπιν ξενυχτάδικο, ύστερα «κινεζάδικο», μετά κλειστό.

Ο Φάνης έδωσε ζωή στα ζωγραφιστά ταβάνια, στην πέτρα και στα ξύλινα δοκάρια, άφησε όλη την old Athens αύρα, έστησε και στη μέση το ψυγείο με τα καλούδια, ολοφώτιστο και ορεκτικό, να θέλεις όλα να τα δοκιμάσεις: όλη τη σειρά του Sary, το #σουτζούκι, τον #παστουρμά πρόβειο ή από καμήλα, το θεϊκό #παστράμι, τη #μορταδέλα, το μούχτερο, τη μοσχαρίσια #γλώσσα και το #προσούτο, τα δεκάδες #λουκάνικα, τον #καβουρμά, το ζεϊμπέκ σαλάμι κι ένα σωρό υπέροχα προϊόντα μιας μικρής, εκλεκτής αλλαντοποιίας από τη Δράμα. Το φορτωμένο νοστιμιές ψυγείο, τα τραπέζια σε απόσταση αναπνοής και όλη μαζί η «ελληνικός κινηματογράφος» ατμόσφαιρα, σε διακτινίζουν στην εποχή του μπακαλόγατου. Σάλτσες πιπεριάς του Ναουμίδη, κουσκούς του Έβρου, κρέμα ροδιού του Αγιάνογλου, τόνος Αλοννήσου, παξιμάδια Τραχειάς, αν κάτι σου γυαλίσει στην προθήκη μπορείς να το ζητήσεις στο πιάτο.

Ο Φάνης το μαγαζί το θέλει «μεζετζίδικο» και μπακαλοταβέρνα και όχι tapas bar, όπως μπορεί να μπεις στον πειρασμό να το αποκαλέσεις εσύ ο μοντέρνος. Προσωπικά προσπερνώ το ωραίο image του εσωτερικού, προτιμώντας την πόρτα που βγάζει στο πίσω στενό. Εδώ η Αθήνα γίνεται αμέσως παλαιά, του βαρελόφρονα, του Ορέστη Μακρή και της παλαιάς Αθήνας. Θα πιείς ρακή και ούζο, μπύρες από την Κέρκυρα και τη Ρόδο ή καπνιστή από τη Χίο, κρασί ελληνικό, θα δοκιμάσεις οπωσδήποτε το #σαγανάκι με αβγά και παρμάκ σουτζούκ, τον τραχανά με #καβουρμά, τα σπιτικά #ντολμαδάκια, τα τραγανά αλάδωτα #παστουρμαδοπιτάκια, #παστράμι με τυράκι στη λαδόκολλα, τις φοβερές πατάτες με #καβουρμά, τη σαλάτα με πρασινάδες και μπαλάκια από ποντιακό τυρί πασκιτάν. Και όλα αυτά σε μια πολυφωνική και international ατμόσφαιρα. Δεν είναι τυχαίο που μια Ισπανίδα βρίσκεται πίσω από τα τηγάνια.

→ ΘΑ ΠΑΩ: Για να ζήσω live το υπέροχο «τότε», με τον Χατζηχρήστο μπακαλόγατο.

→ Η ΚΑΛΥΤΕΡΗ ΩΡΑ: Τα μεσημέρια που μοσχοβολούν ούζο και παστουρμά.

• ΜΟΥ ΑΡΕΣΕ: Το σαγανάκι με αβγά και παρμάκ σουτζούκ, οι πατάτες, η σαλάτα με καβουρμά.

• ΤΙΜΗ: €15 έως €17

Σωκράτους 1 & Ευριπίδου, Αθήνα
τηλ. 210 3254 184

Δημοσιεύτηκε στο περιοδικό Down-Town

The Ambassadors of Old Athens – Greece Is

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FANIS THEODOROPOULOS

Keeping the roots of sujuk alive

He may be called Fanis Theodoropoulos, but everybody knows him as Arapian. He is the third generation of the family that runs the well-known sausage shop at 41 Evripidou Street that has specialized in Cappadocian-style pastrami and sujuk (or soutzouki in Greek) since 1935. A year ago, the 38-year-old deli owner opened the Karamanlidika tou Fani eatery (1 Sokratous and 52 Evripidou streets), offering deli treats, award-winning roasted and smoked meats as well as traditional products from all over the country, like hard-to-find Drama pastrami.

“How do we spot fresh sujuk? It’s more tender, making it the best for frying. Aged sujuk is best consumed cold,” says Theodoropoulos. His store specializes in three types of sujuk: “The karamanlidiko is extra hot, we call it the Rocket; Cappadocia sujuk, which looks like it’s been woven; and politiko (Istanbul) sujuk. I can guarantee the quality, and from then on it’s a matter of taste.”

“Athens to me is a walk in the streets of Metaxourgio, Keramikos and Monastiraki. I’m a child of the city center.” Metaxourgio is his favorite spot for a Sunday lunch, after watching a theater matinee with his son. In Monastiraki, Fanis likes “to hunt for treasure in the antique shops of Avyssinias Square,” and in Keramikos, when the weather is good, he enjoys walks in the archaeological site with his family.

Source: The Ambassadors of Old Athens – Greece Is