The story of “Treis ki Exinta” starts from “Samarakia”, the tavern that the current owner of the tavern, Stefanos Karvouniaris, opened in March 1999 in Pylaia, together with his then partner, Thomas Kostarelas. From then until today, fresh ingredients, culinary art and a welcoming atmosphere have always been a priority.

You will find the “Treis ki Exinta” restaurants on 7 Agias Theodoras Street, on the Agia Sofia pedestrian street in the city center, on the New Waterfront, on Megalou Alexandrou Avenue and on 2 Imeras Street, on the pedestrian street of Kalamaria.

From the first day of its operation, “Treis Ki Exinta” introduced its special menu with the specific price fixed to whatever one ordered, since it included two dishes and 50ml of tsipouro and continues the same philosophy today at the price of 5 euros.

The special menu and some suggestions

At “Treis ki Exinta” the menu options are endless and often touch on the most sophisticated cooking, yet including everything, with the special menu of two dishes accompanying tsipouro remaining and the prices usually not varying above 16 to 17 euros per person.

As for the meat, try the veal tagliata, accompanied by seasonal greens, mushrooms and blue cheese sauce, or if you like spicy food, the spit roasted BBQ pork with hot harissa sauce, the spit roasted BBQ chicken with white mushroom and cream sauce.

What definitely stands out is the handmade, well-cooked and juicy gyros chicken on the grill, in handmade pitta bread, accompanied by tartar sauce, which takes the traditional souvlaki up a notch.

In seafood, you will find options from barley with shrimps or risotto with seafood, to fried anchovies in oil paper, without bones, to enjoy it as it comes out of the kitchen.

When the season permits, we suggest combining it with the traditional fried pumpkin meatballs, crispy on the outside and juicy on the inside, which will make your table really tasty.

Don’t miss the sea bass fillet with pumpkin sticks and beetroot cream.

Of course, there is no shortage of pasta suggestions on the menu. Try the mushroom risotto, with three different types of mushrooms and truffle oil and accompany it with appetizers such as the greek stir fry mushrooms with truffle and kefalotiri cheese from Naxos, the smoked eggplant with Katiki Domokou cheese and white balsamic.

Among the cheeses, the “krasotyri tou thiou” (that means uncle’s wine-cheese) stands out, with red wine sauce, forest fruits and peanuts. Among the salads, Caesar’s, with baked Pontic perek, instead of croutons, stands out. For appetizers, try the Santorini fava, a dish ideal for vegan or vegetarian customers.

Good wine, good food, good company

What will you accompany all this with? Choose from around 80 ouzo and tsipouro labels from all over Greece, try Greek beers of all kinds and of course, their wines.

The philosophy of the people of “Treis ki Exinta” includes that drinking “good wine, accompanied by good food and good company, is one of the most civilized pleasures of life” and this is what they promote with their work.

Whether you go for dry, semi-dry, semi-sweet or sweet wine, still, semi-sparkling or sparkling, you will surely find something that will fully cover your preferences and pair perfectly with your meal.