Ananti City Resort in Trikala of Thessaly is a luxury boutique hotel and a gastronomic meeting point in a beautiful location at the outskirts of the city.

The chef of Oltre Restaurant - Konstantinos Ermidis - presents us with his revamped summer menu and invites us to try it alongside the spectacular views that the restaurant boasts over the beautiful plains of Thessaly.  

We asked him and he told us…  

Tell us a few things about the summer menu of Oltre Restaurant

Our summer menu embodies traditional dishes with a contemporary culinary twist and highlights the local products and the best locally sourced ingredients.   

Which local ingredients do you use in your recipes?

All the ingredients used derive from local producers. Since our clientele is from all over the world, we try to present them with unique products from the region, such as smoked trout from Aspropotamos river, sausage from Trikala, local cheeses and local ‘tsipouro’ raki.   

Which is your favorite ingredient?  

I like fresh herbs which we grow in the hotel's garden. 

What else do you cultivate as a hotel?

I am very fortunate to have plenty of space around the premises of the hotel. Here, we grow more than 15 kinds of fresh herbs and spices, as well as, olive trees and pumpkins. 

Which dish is ordered the most?  

The fried salmon in a herb crust and the stuffed tomatoes with couscous and shrimp. Our customers like to try anything peculiar! They usually go for the ‘beetroot tzatziki’, the sage mayonnaise, the pasta with local sausage and other local delicasies.

Restaurant opening hours:

13:00 to 16:00 and 20:00 - 00:00 (Until May 31)

13:30 to 16:00 and 20:30 - 01:00 (As of the 1^st of June)

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From: Eva Kanellopoulos

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