A square side restaurant that started life as an oinomageireio in the 1960s and is now run by Giorgos and Eirini, the third generation. The kitchen opens again at 20:30 on Friday and Saturday and serves to midnight.
The list: A list drawn from the whole set of Nemea cellars, poured beside traditional and Mediterranean cooking by the third generation of the family.
Tip: Only Friday and Saturday have an evening service. The rest of the week the kitchen closes in the late afternoon.
Address: Plateia Iroon, 20500 Nemea, Corinthia, Greece
A taverna that reopened after roughly ten years away and now serves from eight in the evening until one in the morning, Thursday to Sunday, with a green garden and a list of bottles from the Nemea cellars.
The list: A bottled list kept current with the local cellars, poured in a garden built for summer evenings.
Tip: Closed Monday to Wednesday. The kitchen is known for its moussaka and for the papoutsakia that give the taverna its name.
The tasting hall attached to the Terra Vinum hotel, running sessions of sixty to ninety minutes with selected cheeses, charcuterie and local dishes. Bottles poured in the session can be bought afterwards.
The list: Curated flights of Nemea labels alongside other Greek and international wines, poured by the hotel's sommeliers in a dedicated tasting hall.
Tip: Every package is by reservation, booked through the winetasting address rather than the hotel desk. Vineyard tours are arranged from the same room.
A tasting room on the town square pouring Agiorgitiko alongside Greek varieties from further afield, with cheese and charcuterie plates, weekend pairing menus and themed evenings by arrangement.
The list: More than ten labels open for tasting every day and over 200 for sale, from Nemea and from the rest of the Greek vineyard, including back vintages.
Tip: The weekend food and wine pairing runs to a full menu. Private dining and themed nights are set up in advance by email.
A taverna that reopened after roughly ten years away and now serves from eight in the evening until one in the morning, Thursday to Sunday, with a green garden and a list of bottles from the Nemea cellars.
The list: A bottled list kept current with the local cellars, poured in a garden built for summer evenings.
Tip: Closed Monday to Wednesday. The kitchen is known for its moussaka and for the papoutsakia that give the taverna its name.
The tasting hall attached to the Terra Vinum hotel, running sessions of sixty to ninety minutes with selected cheeses, charcuterie and local dishes. Bottles poured in the session can be bought afterwards.
The list: Curated flights of Nemea labels alongside other Greek and international wines, poured by the hotel's sommeliers in a dedicated tasting hall.
Tip: Every package is by reservation, booked through the winetasting address rather than the hotel desk. Vineyard tours are arranged from the same room.
A tasting room on the town square pouring Agiorgitiko alongside Greek varieties from further afield, with cheese and charcuterie plates, weekend pairing menus and themed evenings by arrangement.
The list: More than ten labels open for tasting every day and over 200 for sale, from Nemea and from the rest of the Greek vineyard, including back vintages.
Tip: The weekend food and wine pairing runs to a full menu. Private dining and themed nights are set up in advance by email.