This taverna, in the outskirts of Ano Poli, first opened in 1967. Under the guidance of head chefs George Chlouzas and Dimitris Pardalidis, Nea Folia, reminiscent of a traditional eatery, offers a wide selection of delicious little dishes, including many of the hot and spicy variety. Prepared from carefully selected ingredients, choices include a wonderful liver cooked with cabbage – the perfect wine appetizer – and kavourmas (a confit cut of meat with added spices) made from Xanthi beef, served with roasted kale and pomegranate sauce.

A small rustic hidden place located at a narrow pedestrian footpath in Aristomenous street, with a long tradition in Greek cuisine that dates back to 1966. Nea Folia, an old-time meze tavern is a lovely place with superior authentic greek dishes. So to speak, the various types of cheese, smoked or salted seafood, “soutzoukaki”, “apaki”, “dolmades” and beef rib are some of the plates that will definitely elevate your senses!

The name of the place doesn’t keep up with the environment and the decoration, but still we are talking about a very interesting gastronomic… nest!. It offers a wide variety of tastes and dishes consisting of fresh and quality products. The characteristic that made this restaurant famous is the fact that the menu that changes according to the season, as well as the delicious dishes that are cooked and served with love.

The restaurant’s name might not be in sync with its environment and decoration, but it nonetheless makes for an interesting culinary…nest!. It is housed in a semi-basement and offers a wide variety of flavors, from fresh and high quality products. Nea Folia’s characteristic trait is the variable menu (depending on time periods), but also the delicious dishes that are cooked and served in a unique way.

Located in Ano Poli since the late 1960s, Nea Folia captures diners with its authentic charm and inventive cooking. The cozy, rustic interior sets a welcoming backdrop for a thoughtfully curated menu. Signature offerings include aromatic liver accompanied by sautéed cabbage and the distinctive Xanthi kavourmas, a spiced beef confit complemented by sweet pomegranate and caramelized kale.

Nea Folia is another off-the-beaten-path gem with a charming, welcoming environment and an inspired menu. We were impressed by the cuttlefish with spinach, orange and fennel seeds, marinated anchovies, steamed mussels, pickled eggplant, mackerel with olives, capers and ouzo and spicy baked feta. The organic house wine is €4 for a half liter.

Traditional at heart and in feeling, it’s actually relatively new compared to the others on the list, having opened in the 2000s. The menu is smaller than a classic taverna, with a focus on more contemporary dishes that play homage to the classics. Be sure to try something from their speciality aged cheese selection.

Nea Folia is tucked away in a quiet spot on the beautiful Aristomenous street. It has been operating since 1966, something that is profound if you take a close look at its vintage decoration. Its menu options are based on the Greek and Mediterranean cuisines and many local products from different ...

Many others followed and there was soon quite a buzz about Nea Folia, Sebriko, Pezodromo, Mourga, Maitr & Margarita, Extravaganza, Charoupi (Cretan cuisine), Radikal (sadly no longer open), Nama, Ntangara, Contrabando and, more recently, Iliopetra and Sintrofi.

Nea Folia– A small restaurant with an atmosphere of home cuisine and full of locals, the food is delicious and interesting – cheeses, smoked seafood, fish and of course ouzo as well as other kinds of alcohol accompany the meal and add to the atmosphere.

Based in an older semi-basement restaurant, it has the atmosphere of an old Greek tavern. The restaurant’s name “Nea Folia” means ”the new nest” and it’s really feels like a nest.

Nea Folia (Aristomenous 4), in an unassuming little street, the facade doesn’t look much, but the food is excellent!. An address not to be missed.