From Evrytania to Your Plate: Villaggio’s Seasonal Menu & Local Producers
At Villaggio Café Mezé we believe that taste has a season.
Each season carries its own energy, colors and aromas – and that’s exactly what we want to bring to your plate. So that’s why Villaggio’s seasonal menu was born.
There is no “fixed” menu, because nature is not fixed. It changes, renews itself and inspires us to do the same.
For us, good food starts with respect for the land and for the people who cultivate it. When you work with fresh ingredients, you don’t need to do much – the flavor speaks for itself.
1. The Philosophy of Seasonality
Our seasonal menu is not a gimmick. It’s our way of bringing you closer to the flavor of the moment:
- autumn calls for warm, earthy dishes,
- winter for comfort food,
- spring and summer for lighter plates and fresh vegetables.
Whatever you find on your plate exists just outside our door – on the slopes of Velouchi, in the villages of Evrytania, in small gardens and mountain farms.
2. Local Producers We Trust
Our kitchen is built on people, not products.
Small, genuine producers who keep the traditions of Evrytania alive.
Instead of “suppliers”, we have partners – and often, friends.
We like to know who makes the ingredients we serve. Their name, their story. We want to know that behind every flavor there is a real person.
Charcuterie & Cheeses of Evrytania
Tsalafouti and local cheeses from Ilias, slowly smoked sausages from Vasilis using beech wood, trout from Angeliki.
Small-scale production, authentic recipes, no rush.
The local tsalafouti cheese gives our dishes acidity and creaminess, while the smoked Evrytania sausages leave a strong memory both on the plate and in your mind.
Fir Honey of Evrytania
Our honey comes from the slopes of Velouchi, naturally matured with a rich mountain aroma.
Our beekeeper, Stavros, never rushes the bees; they work at their own pace.
The result is a honey that “speaks” of Evrytania and finds its way into:
- warm marinades,
- sauces,
- desserts and breakfast plates.
Herbs & Mountain Tea
Oregano, thyme, sage, mountain tea.
All hand-picked, naturally dried, with no additives. They appear in our dishes, in our infusions, and in the overall aroma of the place.
For us, these scents are Evrytania: pure, honest and authentic.
3. Heroes of Villaggio Seasonal Menu
Autumn brings to our table warm, earthy flavors cooked with love and patience:
- Pork tigania with feta and fir honey
Sweet and rich, a dish that “tastes like the mountain”. - Sautéed mushrooms with thyme and katiki cheese
A plate that smells like the forest, with fresh acidity and velvety texture. - Bean soup with smoked Evrytania sausage
Comfort food for cold days, especially next to a glass of Merlot–Syrah. - Grandma’s pie with seasonal greens
Handmade phyllo, thin and crispy, prepared daily.
We don’t change the menu to impress. We change it because we want to bring you closer to the flavor of the season.
4. Coffee with a View in Koryschades
Villaggio is not just a café – it’s a breath of fresh air.
Greek coffee, specialty espresso, cappuccino or filter; whatever you choose, the view over Koryschades makes every sip special.
We love seeing people relax here, leave the city rhythm behind and take a deep breath looking at the fir trees.
This is Villaggio: simplicity, warmth, atmosphere, genuine hospitality.
5. Responsible Sourcing in Practice
For us, “responsible sourcing” is not a trend; it’s a way of life.
- We source ingredients as close as possible,
reducing transport, damage and waste. - This means every product reaches our kitchen fresh and full of life.
If something runs out, it simply runs out. We don’t push nature; we wait for it to give again.
That’s the beauty of seasonality: it teaches you patience and respect.
Every time we change the menu, we share it with you –
on our blackboard at Villaggio, on social media, on our website.
We want you to know not only what you’re eating, but also why we make it that way.
6. From Evrytania, With Love
Villaggio is built from local stories, small rituals and people who love what they do.
From the beekeeper to the server, from the mountain to your plate… everything is connected.
Every time we serve a dish, we feel we bring you a little closer to our land.
And for us, that is the greatest joy.
Maria Traiforou
Head Executive Chef – Villaggio Café Mezé
