Friday, 20 March 2015


We have recently been in the city of Dusseldorf for the annual "Prowein'' international wine & spirits exchibition and among other interesting things we had the pleasure to taste a little bit of Greece in the heart of Germany...

To be more specific, it wasn't just the cosy environment, or even the well cooked  - home made - dishes, the small but wonderful wine selection - don't look on the wne list, just ask Sakis' advice - but mostly the warm hearted owners Sakis & his lovely wife Foteini who really made us feel like home.

While in Dusseldorf -  for business or pleasure -  don't miss the chance to drop by Meteora Greek Restaurant in Neuss and let Sakis & Foteini guide you to a "culinary journey" to Greece, filled with the traditionally warm Greek hospitality & smile. 

Thank you guys !!

PS 1    .....for more information and coordinates 

PS 2
Sakis, your "Moussaka" & "Loukoumades" were delicious, but I will surely mail you my gym's bill...

Saturday, 7 March 2015





Hall: 09 - Stand No: 9A68/C68




EXIS RED 2014 

We would be happy to meet you @ Prowein 2015 

For any further information please contact 

Friday, 20 February 2015

Welcome Spring with a bottle of Anastasia Rose by Estate Manolesakis

Snow, ice, sleet…then, more snow. 

Need a way to lighten up the last few weeks of winter? 

Think pink! 

Anastasia Rose is crisp and full of succulent red berries, with an elegant texture and well-balanced acidity. With days ranging wildly from biting to pleasant, Anastasia Rose is perfectly versatile in food pairings from comfort to lighter fare.

Uncork a bottle of Anastasia Rose with anything from tuna to spring vegetable and goat cheese dip to chicken with prosciutto and balsamic.

Goodbye winter !!

Wednesday, 4 February 2015


Naoussa; the cradle of wine in Northern Greece, it is located on the slopes of Mount Vermion and was one of the first AOC regions to be registered in Greece producing delicious, full-bodied red wines made from the native grape,Xinomavro.

Kokkinos Vineyard

Kokkinos - the Winery 

Kokkinos - the tanks

Kokkinos - The Cellar

Kokkinos - The Wine 

Kokkinos - P.D.O.  Naoussa is made of 100% Xinomavro grapes exclusively from the winery's privately owned vineyard and patiently matured in small french oak barrels for 12 months plus 6 months in bottles before its release.

For more information, please contact us at : 

Thursday, 22 January 2015




Thursday, 15 January 2015

Volkan superior Santorini beers meet Mexico (Cervezas superiores Volkan de Santorini se encuentran México)

Volkan superior Santorini beers meet Mexico 
(Cervezas superiores Volkan de Santorini se encuentran México) 

Most of us thinking of Mexican food as the perfect match to Pale Mexican lagers and sometimes just feel right with it and besides, that's about all your local "taqueria" sells anyway.

But what if you're doing takeout or cooking Mexican food at home? Coronas, Pacificos, and Tecates can be the obvious choice, but other beers can offer some serious beer pairing satisfaction. Just like a well-made sauce can improve a dish, a well-paired beer can make any meal just a bit more awesome.

The selection of Volkan Superior Santorini Beers - either the Blonde Pilsner, the Black wheat Lager or the Wheat White (Belgian witbier style) and the Grey (Belgian witbier style with a touch of Bergamot orange) somehow seem like a quite interesting option, given their unique brewing method by using - among other "secrets" - a Lavarock™ Filter which is a proprietary technology Volkan developed for conditioning the brewing water. It re-creates how Santorini’s groundwater may have tasted thousands of years ago. The Lavarock™ Filter uses real volcanic rocks (basalt) formed from the Santorini eruption of 1500 BCE, rich with potassium and other minerals, to lay the foundation for a complex, flavourful brew.

One thing that defines Mexican food is that it is so often bright, vibrant and lively, never afraid of acidity and piquant herbs. It's a cuisine filled with beautifully refreshing dishes. I'm thinking of a plate of ceviche or coctele de camarones, packed with fresh seafood and sour citrus juice, sharp cilantro, and juicy tomatoes—just the thing to enjoy on a hot day; Or these killer tacos with marinated hearts of palm, tangy and spicy salsa verde, and fresh herbs.

These lively dishes need a beer that won't dampen their brightness. Here's where the easy-going Volkan Santorini Blonde Pilsner would be most appropriate.

If you're looking for a pairing that brings a little something extra to the table, you'll want a beer with the power to fight back a bit and you don't want to risk weighing down your dish. Grab yourself a Volkan Santorini White (witbier style) or a Volkan Santorini Grey . These beers have brightness, but can hold their own enough to produce a balanced pairing. They can taste a bit sweet, which helps to soften the acidity of lime juice and ease the fire brought on by chilli pepper. Citrus and banana-like flavors of it nicely complement the flavor profile found in these foods.

Carnitas, tacos al pastor & fajitas all demand a beer with a bit more heft to stand up to their glorious fattiness—less potent beers can taste comparatively flavourless in the face of these meaty dishes. A Volkan Black Wheat Lager would be really good when you're pairing beer with these rich, crispy dishes. It has a caramelized or toasty malt flavour that will find a connection with the browned meats incorporated in these dishes and will have enough body to stand up to richness. A Dark lager such as Volkan Black tend to offer a bit of malty density to tame spiciness that makes for an ultra-savoury recollection of the flames that may have cooked your meat.

We could write endless piles of different food pairings & suggestions, yet - whether of you are in to a Crisp, Fatty, or even a Spicy Mexican dish - just choose one of our four types of Volkan beers and make your tonight’s friends & family gathering " una sorpresa reales"!!

The choice is definitely yours.

Bon Appetite !!

Monday, 5 January 2015

Dieting after Christmas Holidays to get back on track

Guilty of overeating during the Holidays ?

No problem !

We've got a simple way to beat weight gain with a light & tasteful meal, accompanied by a fresh & crispy Greek white wine.

Mustard, lemon & rosemary roast chicken breast

& Gourgette Salad  

For the main dish (Ingredients)

  • 1/3 cup Mustard
  • ·   1/4 cup extra virgin olive oil
  • ·   1/4 cup rosemary leaves, roughly chopped
  • ·   1/4 cup flat-leaf parsley leaves, roughly chopped
  • ·   1 garlic clove, peeled, sliced
  • ·   1 lemon, rind finely grated, juiced
  • ·   2 kg chicken breasts, skin on 

1. Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper.
2. Add chicken pieces and turn to coat. Cover and refrigerate overnight.

3. Preheat oven to 190°C. Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through. Place on a platter. Serve warm or at room temperature

For the Gourgette Salad (ingredients)
  • 1 kg small courgettes
  • 1 small cup of Extra virgin Olive Oil 
  • Lemon juice of Vinegar 
  • Salt 


  • 1. Wash the courgettes and remove their ends. 2. Boil the courgettes for 15 – 20 minutes. 3.Drain them and place them in a salad bowl. 4. Pour some olive oil and the lemon juice and serve courgettes hot or cold. Some add vinegar instead of lemon juice. Try both versions!
  • Complete the feast with a bottle of a fresh Greek white Malagouzia and remember my words; you will love it !!