The Taste of Olympus: Dining Like a God in Pieria

White tablecloths, soft green tones, low-volume jazz — the kind that never intrudes — and bottles of wine lining the walls from every corner of the winemaking world. Facing Litochoro’s imposing Town Hall, Gastrodromio en Olymboquickly becomes both an excuse and, for some, the reason to travel here.

The aromas from the kitchen spread gently through the dining room. Andreas Gavris, owner, chef, and driving force behind the restaurant, appears with quiet confidence, holding a small plate and his coffee cup — a calm figure who knows exactly what he’s doing. He opened the restaurant in 2003 in another part of the village and moved it to this location in 2012.

A former mechanical engineer, Gavris decided at thirty-five to dedicate himself to cooking, honing his craft in hotel kitchens before opening his own. His cuisine remains firmly rooted in Greek tradition, relying as much as possible on local Pierian produce, yet it has evolved over time through his own creative impulses and encouragement from loyal patrons — many from Athens — who urged him to experiment.

The result is a distinct culinary identity. My tasting begins with a small welcome — a cup of light vegetable soup — followed by a seasonal salad that changes throughout the year: on this occasion, a summer version with fried okra and Pieria xynotyri cheese. Then comes an excellent ratatouille with sea bream and vegetables, wild mushrooms with truffle, a fried egg, and Olympus sprouts, and finally black pork stew.

Gavris cooks exclusively with olive oil and only in the evenings. His creative restlessness extends from the kitchen to the exceptional wine cellar he curates himself. For years, he has kept Litochoro’s gastronomy — and that of the wider region — at a consistently high level. From November onward, the restaurant opens mainly on long weekends, so calling ahead is essential.

Litochoro, Pieria

On the ground floor of the namesake guesthouse on the northwestern side of Mount Olympus, in the village of Agios Dimitrios, Giota Theodorou and Lazaros Dimatis, with the help of their daughter Elena, cook dishes that taste exactly as they should in this setting. Wood, stone, and warm earthy tones set the scene for a cuisine that feels mountain-born and deeply local.

The guesthouse has been operating for thirty years. What began as a simple taverna quickly evolved into a full-fledged restaurant. Giota, a self-taught cook who was born and raised in Belgium, speaks with a lilting French accent that somehow fits the atmosphere. Her recipes reinterpret traditional dishes with subtle variations of her own, always using ingredients sourced exclusively from Pieria.

Lazaros, on the other hand, has mastered the grill, and his work is pure pleasure for guests. Giota proudly shows the clay pot where giant beans have been slowly baking for hours, while Florina peppers roast nearby, filling the kitchen with their sweet, unmistakable aroma. Dimatis Restaurant is an unexpected delight in a lesser-known corner of Pieria, serving honest food made with skill and affection. The meal is best enjoyed with a glass of Greek wine, many from vineyards just a few kilometers away.

Agios Dimitrios, Pieria

At an altitude of 900 meters on the western slopes of Mount Olympus, where the range meets Pieria and Titaros, lies Ktima Bellou — a remarkable complex that blends guesthouse, restaurant, and working organic farm. It is both aesthetically refined and philosophically grounded in the harmony between hospitality, gastronomy, and the natural environment.

Since 2009, the Bellos family has cultivated this seventy-acre estate “from the ground up,” as Aphrodite Bellou, daughter of founder Lazaros, explains. Together they have built a world where thoughtful design, organic farming, and sustainable living coexist. After a career in education, Lazaros decided to realize his vision of contributing to his homeland by creating a place that unites nature, culture, and flavor.

The kitchen uses certified organic ingredients, most grown on the estate itself — vegetables, herbs, beans, fruits, and mountain tea — with anything else sourced from nearby producers. The cooking philosophy is clear: to express the landscape through simplicity, balance, and care.

One dish captures this perfectly: a tart of galotyri cheese with grapes, honey, red dock, chard, and wild fennel. It’s a complete interpretation of the estate’s culinary ethos on a single plate. Other highlights include black pork chops glazed with mountain tea and grilled air-dried manouri cheese with seasonal fruits. Dining at Ktima Bellou is both a sensory experience and a quiet lesson in how thoughtful hospitality can mirror its surroundings.

Agios Dimitrios, Pieria

A chance meeting with the abbot of the Monastery of the Presentation of the Virgin Mary in Petra led to a fortunate detour — straight into the irresistible aromas and flavors of Olympos Grill House. The Bezas family knows exactly what they’re doing when it comes to the spit. Without question, they have perfected it.

Here, quality and warmth go hand in hand. Guests who drive up the winding mountain road are rewarded with one of Pieria’s most authentic food experiences. On a Sunday afternoon in early October, the restaurant fills within an hour, and the small village square below is packed with cars. There’s a reason.

The food is honest and abundant: hand-cut fries, spicy bougiourdi (baked feta with peppers), grilled Florina peppers, and seasonal greens, all leading up to the main act — the slow-roasted souvla. For those who think a good spit is easy, it isn’t; here, it’s an art form. The family’s roles are clearly defined: Fotis Bezas, the father, handles the grill; Eleni Beza, the mother, runs the kitchen; while the next generation — Eirini, a teacher, and Asterios, who is gradually taking over — carry the tradition forward with care and pride.

Petra Olymbou, Pieria

Tel: +30 23510 22608, +30 6987474129

At 1,100 meters above sea level, Prionia is the gateway to Olympus for hikers, climbers, and mountaineers tackling the eastern face. The wooden, alpine-style structure sits between steep, forested slopes where the weather shifts constantly and visitors arrive from all over the world.

Run by Dimitris Kyritsis for over twenty years, together with his son Nikolaos and daughter Rania, this mountain tavern serves the kind of food that restores strength and spirit. Their specialties — bean soup and boiled goat stew — have become synonymous with the mountain itself. Soups come with plenty of small dishes on the side, and there are options even for those who aren’t fans of traditional fare.

Foreign visitors love the fasolada (bean soup) and order it again and again. Grilled eggplant with feta appears on almost every table, while tired hikers find comfort in plates of veal in tomato sauce. The satisfaction on their faces completes the scene in the warm, welcoming interior of this wooden refuge.

Open from April 1 to October 31, and on Christmas, Easter, and weekends during the rest of the year — though it’s best to call ahead.

Prionia, Mount Olympus

Tel: +30 6932484868

A newcomer to Litochoro’s dining scene, Cellar 25 opened in July 2025 and quickly made its mark as both wine bar and social hub. Co-owner and sommelier Alexis Stasinopoulos is an engaging guide through this elegantly designed space on Agiou Nikolaou Street.

Always curious about wine, Stasinopoulos left for the UK in 2012, where he studied oenology and spent thirteen years working in restaurants and wine programs. Returning to Greece, he brought that expertise home. As he describes it, Cellar 25 is not just a wine bar but a place for “comfort leisure,” where visitors can relax over small, flavorful plates and good conversation.

The kitchen, curated by Andreas Gavris of Gastrodromio en Olymbo, serves creative dishes that complement the wines beautifully: stuffed mushrooms with pecorino, black-eyed beans with chard and red pepper, and crispy flatbreads like small pizzas. The wine list includes around 100 selections, with more than 200 labels available overall, and at least 25 offered by the glass at any given time.

Open year-round, seven days a week, Cellar 25 is the kind of place that turns an ordinary evening into something quietly memorable.

Litochoro, Pieria

Tel: +30 6940688199

The culinary and wine journey around the foothills of Olympus wouldn’t be complete without a stop at Olympus Wines in Litochoro. Located on 28th of October Street, this inviting wine bar focuses on promoting local producers through tastings and monthly presentations of wineries from across Greece. Visitors can sample Pieria’s wines in a relaxed, intimate setting, guided by people who truly understand the craft. It’s both a showcase of the region’s growing viticultural identity and a reminder that Olympus inspires not only climbers but winemakers too.

Litochoro, Pieria

Perched at Stavros since 1993, the Dimitrios Bountolas Refuge offers one of the most remarkable views on Mount Olympus — a panorama stretching all the way to the Aegean. From here, the mountain feels close enough to touch, yet comfort comes not just from the scenery but from the food.

Run by the Doultsinos family, the refuge has passed from Anastasios and Paraskevi to their son Giorgos and his wife Melina, who have continued the tradition over the last several years. The kitchen serves authentic mountain fare prepared with ingredients from small Pierian farms: goat soup, bean stew, veal in red sauce with potatoes, and broccoli dishes that carry the flavor of the land itself. Everything here is simple, sustaining, and honest — the kind of food that fits the altitude.

Stavros, Mount Olympus

Disco Romeiko

Back down in Litochoro, there’s a place that defies all expectations — Disco Romeiko. A throwback in name and spirit, it’s where locals and travelers end up when the mountain turns dark and the night starts to feel young again. With retro beats, generous drinks, and a carefree atmosphere, it’s a reminder that Olympus has its lighter side too. Whether you’ve climbed the mountain or simply admired it from below, this is where the day finally lets go.

Litochoro, Pieria

How to Get to Pieria

Pieria lies in northern Greece, about 430 kilometers from Athens (a five-hour drive) and 90 kilometers — roughly an hour’s drive — from Thessaloniki, which has the nearest international airport.

The town of Litochoro is the natural base for exploring Mount Olympus and is easily reached by highway or train (Thessaloniki–Athens line). From there, local roads lead up to the mountain villages of Agios Dimitrios, Petra, and Prionia. Renting a car is the best option for visiting the scattered tavernas, wineries, and trails that give the region its flavor.