A faded, hand-painted sign hangs above the entrance, displaying a name written in Greek letters with Turkish phonetics. This building serves as a Karamanlidika deli and tavern, specializing in cured meats and cheeses from the Anatolian Greek tradition. In the nineteen twenties, Greeks leaving Cappadocia brought these specific spice-heavy curing techniques to Athens. Today, the wooden shelves are packed with pastirma and aged graviera, continuing a culinary lineage that traveled across the Aegean Sea nearly one hundred years ago.
Karamanlidika
food drink