The cook | Souvlakia Sakis

The cook

Sakis Adamos, owner and chef of the restaurant, graduated from the School of Tourism Education in 1979. After have been working for more than 15 years in top restaurants and hotels of famous tourist destinations (Crete, Rhodes, Porto Carras, N. Marmaras, Sithonia, Sani, Thessaloniki, Kastoria, Katerini etc.), he returned in 1992 to the place he was born, Agios Prodromos, to make his dream come true. Having great experience and excellent knowledge of the eating habits of Greek and European costumers as well, he started a unique taste tradition - Souvlaki of Agios Prodromos.

Today, with the help of all his family members, he owns two restaurants and his name is now associated with Souvlaki.

Why Souvlaki of Agios Prodromos stands out from that of rest Greece?

If we told you that only the way of grilling is what makes the difference, we would lie to you. If on the other hand we said that this is because we use only local meat or because we put special seasoning, we would say half-truth. In Agios Prodromos, Souvlaki is the art which is being transferred from generation to generation and is equal to the history of the village and it’s way of life.

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