“Symposio at Ark” reaches its penultimate chapter on Thursday, May 29, as it welcomes ‘Naoumidis’ — straight from the shores of Lake Vegoritida.

Symposio continues in the southern suburbs, at one of the most privileged spots on the Glyfada Riviera.
Following the Tinian restaurant “Itan Ena Mikro Karavi” and chef Antonis Psaltis, Symposio at Ark now leaves the islands behind and travels inland to one of Greece’s most distinctive and gastronomically rich regions. On Thursday, May 29, host Yiannis Baxevanis opens the kitchen of Ark to welcome Angelos Naoumidis and the celebrated restaurant Naoumidis.

Located in Agios Panteleimonas, in the wider Amyntaio region of Northern Greece, the restaurant unfolds its Balkan-esque, northern-Italian-palazzo-style terrace above the stunning Lake Vegoritida, offering breathtaking views of the landscape below.

The cuisine, however, remains deeply rooted in local tradition — with Angelos Naoumidis, the eldest of a family renowned for preserving and evolving the area’s culinary identity, guiding it with clarity and purpose.

The evening’s menu is shaped by the family’s influential artisanal production (notably their famed Florina pepper preserves), their farm’s bounty, lake delicacies, mountain treasures, and a rich repertoire of regional recipes. Dishes such as sautéed trout in brown butter with nuts, juvetsi with handmade orzo and crayfish, or braised beef cheeks with traditional petoura pasta offer an authentic taste of the region.

Menu – May 29, 2025

Appetizers:
– Bruschetta with rustic pita, organic Naoumidis pepper pesto & Florina black pig cheek confit
– Vine leaves from organic Xinomavro vineyards stuffed with cedar and grilled Minopoulos goat feta
– Risotto with Caesar’s mushroom and fresh black truffle from Mount Kaimaktsalan

Mains:
– Orzo-style kritharoto with river crayfish and white salmon roe (coregonus)
– Aged grilled beef from the indigenous short-horned breed, served tagliata-style with steamed royal mushrooms

Dessert:
– Traditional revani cake with eggs from the pepper farm and goat milk ice cream

Source: Athinorama