In the mountainous village of Kassandrino, on the first “leg” of Halkidiki, in a cool spot with a beautiful view, the restaurant “Zachos” serves some of the finest spit-roasted meats, keeping the bar high when it comes to quality, thanks to their expertise in charcoal grilling. A 62-year-old business run by three successive generations—and named after the family’s ancestor of the fourth—this establishment is deeply woven into the region’s culinary identity, which revolves around fine meats and hearty, flavor-rich dishes.

The story began in 1962, when Giorgos Matheas, grandfather of the current owner, opened the first café in the village, naming it after his father, Zachos. At the time, Kassandrino was thriving from the agricultural trade, and the café quickly became a village hub, serving meat-based meze—unlike the coastal tavernas in the area that specialized in seafood. The café soon became a magnet for meat lovers.

In 1994, Zachos’ son and his wife Maria transformed the menu significantly, and a wide variety of spit-roasted meats became the reason people would venture into the mountains—despite the village not even having signage—just to enjoy delicious meat at a now-expanded and thriving venue.

Kings of Kokoretsi

Today, the “Zachos” restaurant is renowned for its mouth-watering spit-roasts, in which the family has developed true mastery over the years. Both children of the family helped out in the kitchen from a young age.

The current owner is the younger son, Giorgos Matheas, who started assisting in 2010 and took over the grill in 2018. He introduced new beef cuts, which were not yet widely known. Since 2020, he officially owns the business and is known for making what many consider the best kokoretsi—a must-try for meat lovers. Together with his mother Maria and their experienced team, he continues to deliver exceptional culinary experiences.

“Zachos” draws customers from around the world for its celebrated spit-roasts, cool mountain setting, stunning view, and commitment to traditional food. The original café has grown into a full restaurant with 220 seats, welcoming politicians, artists, athletes, and loyal customers since long before media promotion was a thing.

Devotion to Tradition and Gastronomy

The restaurant is spread across three areas: a spacious wooden pavilion, an inner courtyard, and a lovely rooftop terrace with breathtaking views. The use of stone and wood in the décor reflects the family’s dedication to local architecture and tradition.

Traditional gastronomy is the cornerstone of “Zachos”—a philosophy that has been guiding the business for 62 years. Specializing in both local and non-local meats, their dishes are perfect for meat lovers and fans of large, unforgettable meals that linger in memory.

Quality, Dedication, and Positive Energy

The clientele is vast and diverse, with many returning customers who have been dining here for 25 or even 30 years. Why? Because the food at “Zachos” stands out for its quality, freshness, and authenticity—all dishes are handmade, with no frills, just solid traditional flavors. Giorgos handles the meats, Maria runs much of the kitchen, and together with their team, they offer consistent care and excellent service.

New menu elements are added from time to time to keep things fresh, but the core values of hospitality, generous portions, and top-notch ingredients remain. These, along with the restaurant’s cleanliness standards, create a warm and welcoming environment.

Spit-Roasts Take Center Stage

The restaurant’s specialty is undoubtedly its spit-roasts. Options include handmade kokoretsi, lamb, pork kontosouvli, and chicken kontosouvli. Other standouts are the superb meatballs, products from black pork, dry-aged Greek beef steaks, and a variety of cuts like Tomahawk, Ribeye, and T-bone, along with grilled meat à la minute.

A Summer Menu on Your Table

The menu is seasonal (April to October), and features appetizers like cheese croquettes, grilled eggplants, and fresh herb-filled salads, all prepared in-house with local ingredients. The olive oil used comes from the family’s own olive groves. Each dish is elevated when paired with tabbouleh salad and oven-roasted potatoes.

The wine and beer list are extensive and caters to every budget and taste.

Meals for Everyone

Thanks to strict kitchen hygiene protocols, each type of food is fried in separate oil, ensuring that everything meets the restaurant’s high standards. This makes the venue very friendly to vegans, vegetarians, and anyone with dietary restrictions or allergies. It’s also one of the few places in the area to offer food options for people with celiac disease.

Plans for Expansion? Already Open!

With such success, expansion was inevitable. In May 2024, the family opened a new location: the grill house “Souvlas Gi” in nearby Kriopigi. It’s already won over many foodies and meat lovers with its top-quality roasts and grilled meats.

So, whether you’re in mountainous Halkidiki or vacationing on its beaches, make your way to Kassandrino for cool air, lush greenery, and a meal at “Zachos.” Just minutes from the beach of Fourka and a bit uphill from Polychrono, it’s the perfect spot for an unforgettable meal.