Dinners and lunches are not brief occasions. Think more like 4 – 6 hours where discussion, white wine and food remain in abundance. Tonight we headed to Xalaro restaurant in Thessaloniki.
Located throughout the street from the Aegean the view and the breeze might be felt. We started with a good white wine from Porto Carras called The Chateau. This white wine weds the Borntolezikes ranges by Greek Limnio, providing us his variation in quality red aging. Rich, complete and spicy, a preferred buddy for a selection of meat meals..
We gazed with goat cheese from Metsovo with peppers, which was velvety and somewhat spicy.
In Greece every restaurant bakes their own bread and pita, so anticipate warm and fresh in this department.
My preferred meal was the Tuscan Salad with lettuce, arugula, grilled veggies,, grated feta and these little berries. Refreshing, light and something I would buy once again.
Also the Greek Salad nation design was a various and fascinating method to delight in a salad.
The Beef tongue was served in a lemon butter sauce, quite Franchisee Style.
This mushroom meal was a table favorite.
then there was Beef Liver Taliata, not a preferred.
This was served with the Porto Carras Limnio, This Blanc de Noir tastes like oak, vanilla, pears and butter.
Onto more meat we had Greek grown meat, milk feed veal filet, boneless pork slice, boneless grilled chicken thighs, that were light and well done and Wagyu try-tip. Seeing all of it at the same time was over whelming and a little excessive to take in.
To end, Xalaro understood how to make an impression with a Pavlova, Profiteroles with ice cream and chocolate, to my preferred an Ice Cream Milk Mille-Feuille that melted in your mouth with custard layers, ice cream and a soft flakey pastry.
