Arriving at Potamos in Epanomi, turn your wheel all the way left and keep driving until you reach “Agkyrovóli.” You’ll easily spot it by the tables set right next to the waves and the aroma of fresh fish guiding you there on its own. For 56 years now, history has been written daily at this spot, and this family-run fish tavern has become a beacon of gastronomic tradition, guaranteeing the best the sea has to offer every single day.

It all began in 1972, when on the then much simpler and more authentic beach of Potamos, local fisherman Giorgos Kourkoutas decided to follow his friends’ encouragement. Instead of just selling the fish he caught from his small shack by his boat, he brought out a frying pan and started serving them cooked.

Traveling back and forth each day on his donkey, he would go fishing and then fry his catch for his growing group of friends, each bringing along their own chair or armchair. Soon, another frying pan and a grill were added, along with the invaluable help of his wife, Maria, who eventually took over the cooking. This improvised hangout became known among regulars as “Uncle Giorgos’ hut.”

In 1998, when Giorgos passed away, his grandson Nikos took over the small business at just 16 years old. Having grown up among fish and service, he loved the place. With the support of his father, every year from March to late September, after school, he worked at the shop, which he named “Agkyrovóli” (Anchorage).

Despite his young age, through passion and hard work, he expanded the space into what it is today: a taverna that has become a tradition for locals, Thessaloniki residents, and visitors alike. After enjoying a swim and the scenery at Potamos, many choose its tables for one of the most memorable seafood meals.

Fresh fish, fresh salads, and local wine

“Agkyrovóli” remains, to this day, a haven for those seeking authenticity and for true lovers of traditional seafood cuisine, without modern twists or unnecessary additions.

The menu can be summed up in three words: fresh fish, fresh salad, and fine wine from the nearby renowned Gerovassiliou Estate.

The fish arrive directly from local fishing traps (“ntaliania”), spearfishing catches from the night, as well as from the Epanomi fish market and the Michaniona fish dock. In other words, everything is local, sourced from within a radius of no more than 100 kilometers.

From sun-dried octopus drying under the sun, to exquisite marinated anchovies, steamed mussels, bluefish, scorpionfish, and seabream, every dish smells of the sea. Nikos manages to maintain a balance between quality and pricing, ensuring that red mullet, sole, Thermaikos shrimp, anchovies, pike, mackerel, and larger fish like grouper and dentex retain their authentic flavors, brought out simply through proper cooking.

Seasonal salads also come from local producers, served fresh and simply prepared, allowing the pure flavors of vegetables and fish to shine.

Their spreads are homemade, and daily offerings include wines such as Chardonnay, Sauvignon Blanc, Malagousia, rosé Xinomavro, and more from Gerovassiliou Estate, a long-time partner and regular of the tavern. Alongside these, you’ll find their house wine made from Malagousia, as well as a wide selection of tsipouro and ouzo from different regions of Greece.

The service team, polite and fast, helps every guest feel like they are being hosted in a home, where the experience always ends with a taste of their famous homemade halva—a symbolic treat of Greek hospitality.

Dining by the sea

Beyond its pure flavors, the restaurant’s greatest advantage is its location. Tables are set literally on the sand, right where the waves break. The view is breathtaking: the Aegean Sea stretches out before you, and in the distance rises the imposing Mount Olympus with its peak, Mytikas.

Whether you choose “Agkyrovóli” for a meal after a swim at Potamos beach or for a romantic dinner at sunset, the experience—enhanced by its island-inspired colors—is magical.

“Agkyrovóli” is the living result of a story that began with a fisherman, his boat, and a single frying pan, and evolved into a fully established fish tavern. Every year, thousands visit for their tsipouro gatherings, including well-known fish lovers such as chefs Sotiris Evangelou and Dimitris Tziovaras, singer Paschalis Terzis, Aris basketball player Jake Forrester, PAOK player Jorge Sánchez, musician Ilias Kampakakis, and many more.

Although the area naturally peaks in summer, “Agkyrovóli” remains a steady choice for a getaway from Thessaloniki (just 30 km away), operating from February to early October. Here, with the waves at your feet, you’ll create unforgettable summer memories.

Tip 1: Open daily from 12:00 to 24:00. On Sundays, the kitchen serves until 21:00.
Tip 2: Especially on weekends, it’s best to make a reservation, as its reputation for great food and affordable prices fills the tables quickly.