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Arachova's oldest taverna still draws gargantuan crowds—causing occasional staff surliness—simply because of the amazing food. Lamb with oregano and beef in a red sauce are both served with hilopites, the thin egg noodles cut into thousands of tiny squares, for which the area is known. Sample the fried formaella (a mild local sheep's-milk cheese); the hortopites (pastries filled with mountain greens); grilled beef patties stuffed with formaella or Gouda cheese (bourekakia); or the kokoretsi (a tasty mix of various lamb organs), which Greek customers swear by. At Easter the cook makes an unforgettable roast lamb and egg-lemon soup. Try the brusco red wine straight from the barrel at this recently renovated landmark.
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