Epirus — The Route of the Distillate

Epirus - The Route of the Distillate

Metsovo · Ioannina · Arta · Preveza

From the mountains of Metsovo and the waters of the Voidomatis River to the Ambracia Gulf and Preveza, our journey to Epirus became a limited-edition set menu.
Konitsa trout, Ambracia bottarga, smoked eel from Arta, and galotyri cheese from Ioannina come together to create an experience that brought Epirus to Zeme’s table.

5 mezes, one dessert, and distillates from Epirus, served for one week only.

Each dish is a stop on the journey.

Every sip is a story.

Authentic flavors that capture the character of Epirus.

Duraction: March 16-22, 2026

Price: 25,00€ / person

Archival Project

The Flavor of the Northern Aegean

5

Mezes inspired by the distillate route in Epirus

1

Traditional sweet

2

Local distillates

Price: 25,00€ / per person

The Set Menu of Epirus

Zemedakia of Epirus

Bottarga Daliani – Arta: Bottarga from the producer Daliani, caught using traditional methods in the Ambracia Delta. Served on crispy rustic bread with lemony butter and caramelized figs.
Galotyri from Rodotopi – Ioannina:
Fresh galotyri cheese from the Boumbas dairy in Rodotopi, Ioannina, with Greek herbs and olive oil.
Smoked Eel – Ambracia: Smoked eel from Psathotopi, Arta (producer Geitonas) with Epirus-style red-sauce chickpea stew.
Smoked Voidomatis Trout – Konitsa:
Trout from the waters of the Voidomatis River, traditionally smoked. Served with green apple pickle and a spring potato salad.
Arta’s Tsoumpleki: A traditional recipe from Arta with meatballs, caramelized onions, peppers, and egg-lemon sauce (avgolemono).
Epirus Dessert – Klosto Gianniotiko: Traditional baklava from Ioannina “klosto” with phyllo, kataifi, and semolina cream.

The distillates of Epirus

Ts’ Vavos – Ioannina | 50 ml: Tsipouro without anise from the Debina variety. Elegant and balanced, with a clean grape aroma.
Aglaitsa – Arta | 50ml:
Tsipouro without anise with aromas of herbs, spices, and red fruits.

Daily Street Specials

Traditional Festive Epirus Krothopita: A traditional festive pie with lamb, rice, and herbs, topped with a crust of kaskavali cheese from the Boumbas dairy.
Menu price: €4.5
Grilled Metsovo Mutton Meatballs: Grilled meatballs made from mutton meat, served with burnt leek cream and Tositsa Foundation parmesan cheese.
Menu price: €11.00
Zitsa’s Kavourtsela: A traditional dish from Zitsa with slow-cooked mutton, red-sauce onions, and sour trahanas.
Menu price: €15.00

Notes:

The Epirus experience was presented as a unified, limited-edition set menu, while the daily specials functioned as distinct stops along the journey.

The people behind the Epirus Route of the Distillate

The Epirus Distillate Route was not just an idea conceived by Zeme, but a journey made possible by the people who opened their doors to us. Thanks to their support, we met producers, tasted authentic recipes, and brought the flavors of Epirus to Thessaloniki.