As you arrive at Potamos Beach in Epanomi, turn your steering wheel all the way to the left and keep driving until you reach “Agkyrovoli.” You will spot it easily — from the tables set right beside the waves and the aroma of fresh fish that practically guides you there on its own. For 56 whole years, history has been written here every single day, and this family-run fish tavern has become a true beacon of gastronomic tradition, guaranteeing the very best the sea has to offer daily.

Everything began in 1972, when the beach of Potamos was far simpler and more authentic — just like the entire area back then. Epanomi local Giorgos Kourkoutas decided to follow the encouragement of his friends. Originally a fisherman selling his catch directly from the small fishing hut he had set up beside his boat, he eventually brought out a frying pan to serve his fish cooked as well.

Travelling back and forth every day with his donkey, he would go out fishing and later fry fish for his growing group of friends, each of whom brought along their own chair or armchair. Soon, another frying pan and a grill were added to the kitchen, along with the invaluable help of his wife, Maria, who eventually took over the cooking at this improvised gathering spot, known among regulars as “Barba Giorgis’ hut.”

In 1998, when Barba Giorgos passed away, his grandson Nikos took over the small tavern at just 16 years old. Having grown up among fish and customer service, he deeply loved the place. Together with the support of his father, every year from March until late September, after school he would work at the tavern, which he eventually named “ Agkyrovoli”.

Despite his young age, through dedication and hard work he managed to expand the place into what it is today — a true tradition for locals, Thessaloniki residents, and visitors alike, who come to Potamos not only for the beach and scenery but also for one of the most unforgettable seafood meals they will ever experience.

Fresh fish, fresh salads & local wine

Even today, “ Agkyrovoli” remains a refuge for those seeking authenticity and for true lovers of genuine seafood cuisine, free from unnecessary modern twists or embellishments.

The menu could easily be summarized in a simple trio: fresh fish, fresh salad, and exceptional wine from the nearby renowned Gerovassiliou Estate.

The fish arrives directly from the local “daliania” (traditional fish traps and nets used by local fishermen), from spear fishermen who fish at night, as well as from the fish market of Epanomi and the fish auction of Nea Michaniona. In other words, everything is local, sourced from within roughly a hundred-kilometer radius.

From sun-dried octopus hanging beneath the sun to exquisite marinated anchovies, steamed mussels, bluefish, scorpionfish, and seabream, every dish smells of the sea. Nikos successfully maintains a balance between quality and affordability, ensuring that red mullets, sole fish, Thermaikos shrimp, anchovies, pike fish, mackerel, as well as larger fish such as grouper and dentex, retain their authentic flavors and aromas, highlighted purely through careful cooking.

The seasonal salads also come from local producers and are served fresh and simply prepared — exactly as they should be — allowing the clean flavors of both the vegetables and the fish to shine through.

The spreads are homemade, while every day guests can enjoy wines such as Chardonnay, Sauvignon Blanc, Malagousia, and rosé Xinomavro from Gerovassiliou Estate. Alongside them is the tavern’s own house wine made from Malagousia, as well as a large collection of tsipouro and ouzo from different regions of Greece.

The service team, polite and incredibly efficient, helps every guest feel welcomed into a warm home, where the meal always concludes with the famous homemade halva — a complimentary dessert symbolizing Greek hospitality.

Dining right beside the waves

Beyond its exceptional flavors, the tavern’s greatest advantage is undoubtedly its location. The tables are literally set up on the sand, right where the waves break. The view is breathtaking: the Aegean Sea stretches endlessly before you, while in the background the imposing Mount Olympus and its Mytikas peak dominate the horizon.

Whether you choose “ Agkyrovoli” for a meal after swimming at Potamos Beach or for a romantic dinner during sunset, the experience — enhanced by the venue’s nautical and island-inspired colors — feels truly magical.

“Agkyrovoli” is the living result of a story that began with a fisherman, his boat, and a single frying pan, eventually evolving into a fully established fish tavern visited every year by thousands of people for seafood feasts and tsipouro gatherings. Among its visitors are well-known fish lovers such as chefs Sotiris Evangelou and Dimitris Tziovaras, singer Paschalis Terzis, as well as famous basketball players, footballers, singers, and many others.

Although the area naturally reaches its peak during summer, “Agkyrovoli” remains a timeless destination for a getaway from the center of Thessaloniki — only 30 km away — throughout its operating season from February until early October. Here, with the waves at your feet, you will create unforgettable summer memories.

Tip 1: The venue operates daily from 12:00 until 20:00.

Tip 2: Especially on weekends, make sure to reserve a table in advance, as its reputation for excellent food and affordable prices fills the tables very quickly.