Kokkina Pitharia

Kokkina Pitharia welcomes you

Panagiotis Bourtsouklis Head Chef and owner of Kokkina Pitharia restaurant welcomes you. Kokkina pitharia is a traditional and famous restaurant, located in the center of Vitina square.

The interior with a fireplace, is decorated with stone and wood. Here, the costumers enjoy the creations of chef and owner Panagiotis.

The restaurant`s reputation is continuously expanding since Panagiotis has a several presentations on TV Alpha channel, on weekend morning shows. Come and enjoy us. We promise you a unique dining experience.

Chef's Favorite Recipes

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Σέλα ελαφιού με δαμάσκηνα αρωματισμένη με λικέρ τριαντάφυλλο

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Σφαίρες μαλακών τυριών με τσίλι και κουάκερ

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Χοιρινή Πορτσέτα με καραμελωμένα φυστίκια και πράσινο πιπέρι

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Σαλάτα λαχανικών με μπαλσαμικο ωρίμανσης

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Ταρταρ σολομού με βάση από αβοκάντο και βρόσιμα άνθη

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Μοβ χταπόδι σαλάτα με σαντορινιά φάβα

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Ψαρονέφρι με μαρμελάδα ντομάτας λοβός βανίλιας & σκόνη πιπερόριζας

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Mπαλοτίνα κοτόπουλο με φασκόμηλο & μανιτάρια

FOOD AND WINE

Traditional cuisine with creative and Mediterranean recipes. The chef loves to use fresh meats and very best aromatic herbs and spices. The main dishes of hunted prey such as duck, deer, rabbit and wild boar are hard to forget. Explore the fabulous flavors of traditional Greek cooking.

Food Menu

The cellar of the “Kokkina pitharia” is one of the most up to date you have ever seen. On the wine list you will find the most popular and award-winning wines of Greece and very famous labels from Chile, Italy, Spain and France.

Drinks - Wine List

Mushrooms with orzo (saute mushrooms with hot pepper, crushed garlic with truffle oil)

Pastrami with eggs and tomato on a thin pita bread

Sautéed mushrooms (wild mushrooms sautéed with Brandi)

Saute pork meat with pepper and onions in mustard sauce

Eggplant soufflé

Smoked pork meat with eggs omelette

Μushroom pie

Kagianas (chopped tomato with onions, feta cheese and eggs in the pan)

Spinach & cheese pie

Cheese pie with traditional filo

Sausage on the grill (with orange)

French fries (fresh)

Fava with caramelized onions in the middle

Giant Beans cooked in the oven with dill and fresh onion

Spetsofai (sausages with peppers and onions in tomato sauce with spicy pepper)

Bread (per person)

Ιndividual Olive oil

Kokkina Pitharia (mixed greens with sweet crumble, smoked pork, vinaigrette and truffle oil)

Menalou (curly lettuce, radicchio, mushroom saute, croutons, flakes from reva and goat cheese)

Hunter (mixed fresh lettuce with quail eggs and wild boar carpaccio with mustard vinaigrette)

Cleopatra (green and red lettuce with iceberg, croutons, marinated chicken breast and mayonnaise dressing with mustard and honey)

Vegan (fresh chopped lettuce, diced cucumber, quinoa, Florina peppers, avocado and oil and lemon sauce)

Ruccola (ruccola with lettuce, gruyere flakes and balsamic cream with honey)

Wild Greens (dependent on the season dandelions or endive)

Greek salad (tomato, cucumber, onion, pepper, olive, caper, feta cubes and vinegret)

Seasonal salad

Greens chicory or bruise (cultivated)

tomato & cucumber salad (with onion, pepper and olive)

Beats with garlic mashed potatoes

Variety with boiled vegetables

Cucumber sauce (made with Greek yogurt, cucumber, and dill)

Spicy cheese spread (with red pepper flakes)

Eggplant Salad (smoked eggplant with red pepper, onion, and walnuts)

Soup of the day, mushroom soup or onion soup or sour pasta soup

Beef soup (with vagatable & orzo)

Boiled goat (traditional cooked with mint or wild oregano)

Bean soup (beans with red sauce with celery, onions and carrots)

Sour pasta (sautéed pasta with onions and fresh tomato)

CHOICE (Spaghetti or Penne)

Mushroom Ravioli (ravioli stuffed with mushrooms served with flakes of fresh truffle

Carbonara (spaghetti with bacon & mushrooms)

4 cheese

Napoliten (tomato sauce with onion, green pepper & dry basil)

Bolognese (pasta & ground beef spices, carrots& celery)

Bottargo from Messologi (with cream & herbs)

With salmon (sauté with pink pepper & heavy cream)

With fresh butter (pasta with burned butter)

Wild Boar cooked in Dutch oven (mushrooms & potatoes)

Black Boar with crumbled walnuts, black chocolate & truffle mayo

Deer with plums (with molasses sauce & rose liquor)

Balotina chicken (with sage and butter sauce)

Tenderloin with tomato jam

Pork shank with rosemary

Duck with orange and honey (served with caramel apples)

Rabbit stew in the oven with aged wine

Oven baked (beef with fresh and roasted tomatoes cooked in olive oil)

Rooster with red sauce infused in wine (served with local egg noodle pasta)

Baby goat with olive oil, oregano and lemon sauce

Lamb with potatoes and red sauce (slow cooked in a clay pot)

Lamb wrapped in parchment paper with garlic and cheese

Moussaka (two layers of eggplant, ground beef top with béchamel sauce)

Pasticcio (pasta, ground beef and béchamel sauce)

Seasonal dishes stuffed vegetables, okra, green beans or baked vegetables

Cod fish with garlic sauce

Pork chop

Beef burger stuffed with cheese

Chicken filet

Lamb chops

Lamb chops half kilo / 750 gr. / 1 kilo

Bolognese (pasta & ground beef spices, carrots& celery)

Pork terdeloin

With salmon (sauté with pink pepper & heavy cream)

Veall steak

Short Rib Black Angus

Rib Eye Black Angus

Black Angus Tomahawk steak

Dry age sirloin Black Angus

Bon filet mignon

Buffalo Strip loin (Κερκίνη Μπόρας)

Orange cake with syrup

Chocolate souffle

Bannofee

Walnut pie

Cream caramel or panacota

Seasonal Spoon sweets (Sweet preserve)

Cheesecake wild cherry

Yogurt with honey

Yogurt with spoon sweet

Ice cream (2 scoops )

Special ice cream or parfait (2 scoops)

Ιce cream (1 scoop)

Season fruit (per person)

GALLERY

Τα νέα μας πιάτα | New Food Creations

Οι πελάτες μας τα λατρεύουν | What our Customers prefer

Θα τα βρείτε στον κατάλογό μας | From our menu

Ο Chef Παναγιώτης Μπουρτσουκλής με άλλους chef απο το παγκόσμιο συνέδριο μαγειρικής και παρουσίαση στο το φόρουμ γαστρονομίας | Chef's Gastronomy Forum

What our customers are saying

“ Everything we had was way above average. Really tasty. Service was reasonably fast an very polite and discreet on a very busy Sunday. The place is very pleasant whether you sit inside or outside. I would definitely come here again. ”

AlexanderPGreece

Tripadvisor

“ Yummy! Everything you order here is really Fantastic! The place Was packed! Service was great and fast! Food was really something! Different kind of greek food... taverna with more to offer to her costumers.... place is an absolute must if you're visiting Vitina village ”

IVANAGROSSI

Tripadvisor

“ Great dishes,generous portions,friendly staff! I highly recommend the "Kokkina Pitharia" salad and the caramelised pancetta with pistachio. Make your booking in advance as it's always packed! ”

Tom P

Tripadvisor

Location

Vitina central Square,
22010 Arcadia

Open all year daily: 12.00 - 24.00

Book a table

Contact us for your reservation:

+30 27950 22540
+30 697 3827555

pitharia@gmail.com

Write your review

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The taste

Our bests

Kokkina Pitharia welcomes you

Chef's Favorite Recipes

FOOD AND WINE

Mushrooms with orzo (saute mushrooms with hot pepper, crushed garlic with truffle oil)

Pastrami with eggs and tomato on a thin pita bread

Sautéed mushrooms (wild mushrooms sautéed with Brandi)

Saute pork meat with pepper and onions in mustard sauce

Eggplant soufflé

Smoked pork meat with eggs omelette

Μushroom pie

Kagianas (chopped tomato with onions, feta cheese and eggs in the pan)

Spinach & cheese pie

Cheese pie with traditional filo

Sausage on the grill (with orange)

French fries (fresh)

Fava with caramelized onions in the middle

Giant Beans cooked in the oven with dill and fresh onion

Spetsofai (sausages with peppers and onions in tomato sauce with spicy pepper)

Bread (per person)

Ιndividual Olive oil

Kokkina Pitharia (mixed greens with sweet crumble, smoked pork, vinaigrette and truffle oil)

Menalou (curly lettuce, radicchio, mushroom saute, croutons, flakes from reva and goat cheese)

Hunter (mixed fresh lettuce with quail eggs and wild boar carpaccio with mustard vinaigrette)

Cleopatra (green and red lettuce with iceberg, croutons, marinated chicken breast and mayonnaise dressing with mustard and honey)

Vegan (fresh chopped lettuce, diced cucumber, quinoa, Florina peppers, avocado and oil and lemon sauce)

Ruccola (ruccola with lettuce, gruyere flakes and balsamic cream with honey)

Wild Greens (dependent on the season dandelions or endive)

Greek salad (tomato, cucumber, onion, pepper, olive, caper, feta cubes and vinegret)

Seasonal salad

Greens chicory or bruise (cultivated)

tomato & cucumber salad (with onion, pepper and olive)

Beats with garlic mashed potatoes

Variety with boiled vegetables

Cucumber sauce (made with Greek yogurt, cucumber, and dill)

Spicy cheese spread (with red pepper flakes)

Eggplant Salad (smoked eggplant with red pepper, onion, and walnuts)

Local Mainalou Feta

Fried cheese

Gruyere cheese from Mainalou

Saganaki special (fried mixt soft cheese with honey and sesame)

Cream cheese with fig pate

Soup of the day, mushroom soup or onion soup or sour pasta soup

Beef soup (with vagatable & orzo)

Boiled goat (traditional cooked with mint or wild oregano)

Bean soup (beans with red sauce with celery, onions and carrots)

Sour pasta (sautéed pasta with onions and fresh tomato)

CHOICE (Spaghetti or Penne)

Mushroom Ravioli (ravioli stuffed with mushrooms served with flakes of fresh truffle

Carbonara (spaghetti with bacon & mushrooms)

4 cheese

Napoliten (tomato sauce with onion, green pepper & dry basil)

Bolognese (pasta & ground beef spices, carrots& celery)

Bottargo from Messologi (with cream & herbs)

With salmon (sauté with pink pepper & heavy cream)

With fresh butter (pasta with burned butter)

Wild Boar cooked in Dutch oven (mushrooms & potatoes)

Black Boar with crumbled walnuts, black chocolate & truffle mayo

Deer with plums (with molasses sauce & rose liquor)

Balotina chicken (with sage and butter sauce)

Tenderloin with tomato jam

Pork shank with rosemary

Duck with orange and honey (served with caramel apples)

Rabbit stew in the oven with aged wine

Oven baked (beef with fresh and roasted tomatoes cooked in olive oil)

Rooster with red sauce infused in wine (served with local egg noodle pasta)

Baby goat with olive oil, oregano and lemon sauce

Lamb with potatoes and red sauce (slow cooked in a clay pot)

Lamb wrapped in parchment paper with garlic and cheese

Moussaka (two layers of eggplant, ground beef top with béchamel sauce)

Pasticcio (pasta, ground beef and béchamel sauce)

Seasonal dishes stuffed vegetables, okra, green beans or baked vegetables

Cod fish with garlic sauce

Pork chop

Beef burger stuffed with cheese

Chicken filet

Lamb chops

Lamb chops half kilo / 750 gr. / 1 kilo