There’s no shortage of tsipouradika in Volos, but finding a table at Karakatsanis on a busy Sunday is a different story. By late morning, the place is already buzzing, with people gathering outside hoping to secure a spot. They don’t take reservations, and waiting for over an hour isn’t unusual. Thankfully, the food makes it well worth the trouble.
Tucked away in the neighbourhood of Nea Ionia, Ouzeri Karakatsanis 1969 has been part of the city’s food scene for decades. Originally established in 1969, the historic ouzeri closed in 2021 before being brought back to life by two childhood friends, chef Timoleon Diamantis and Angelos Argyris. Their idea was simple: preserve the character of a traditional Volos tsipouradiko while giving the food the attention it deserves. Most of the cooking happens over open flames, charcoal and wood, with fresh ingredients sourced from local producers and fishermen.
We visited on a sunny autumn Sunday, joining the crowds for a late lunch that quickly turned into a proper feast. The traditional tsipouro ritual is very much alive here, with small meze arriving alongside each round of the local spirit. Our table gradually filled with grilled fish, cured cod, grilled green peppers and a delicious cheese spread, all simple, well-executed dishes that reminded us why this way of eating is so enjoyable.
Beyond the usual tsipouro accompaniments, there’s also a daily selection of dishes worth exploring. We went for the grilled octopus, but the real highlight was their signature grilled langoustines, generously dressed in lemon and olive oil, with all those lovely juices begging for a piece of bread. Another pleasant surprise was the anthotyro, a soft, delicate Greek cheese served with garlic-infused honey and tomato paste. An unusual combination that worked beautifully, balancing creamy, sweet and savoury flavours.
What makes Karakatsanis stand out is that nothing feels unnecessarily complicated. The ingredients do most of the talking, the cooking is confident and the atmosphere remains that of a proper neighbourhood tsipouradiko rather than a restaurant trying too hard to reinvent tradition. There’s plenty of noise, a constant flow of small plates and that familiar feeling of a Sunday lunch stretching a little longer than planned.
One last tip: if you happen to be in Volos on March 25th, Greece’s national holiday, keep an eye out for their fried cod. It’s a special worth planning a visit around.
Ouzeri Karakatsanis 1969 is one of those places that makes a trip to Volos all the more worthwhile. Come early, expect to wait and leave plenty of room for another round of tsipouro and whatever comes out of the kitchen next.
