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Taverna Ousia serves shoulder of lamb in red wine sauce

Taverna Ousia serves shoulder of lamb in red wine sauce

Taverna Ousia serves shoulder of lamb in red wine sauce image
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The Greeks are famous for their hospitality and their Mediterranean cuisine. Lamb is a kind of national dish. Cooked in the proverbial Greek wine, Athanasios Gortsas serves it in his taverna ousia.

Detail in the interior of the Greek Taverna Ousia in Berlin (Photo: DW / L. Ganssmann)

Ousia means “origin” in German

Greek taverns, i.e. rustic bars in the country, are still characterized by a warm, friendly, and traditional atmosphere. The focus of her cuisine is on the so-called mezedes, small dishes that are comparable to Spanish tapas. The Gortsas brothers also have over a hundred different ones on the menu. This is also well received in Berlin.

Nicolaos Gortsas, cook, and Athanasios Gortsas, restaurant manager of Taverna Ousia in Berlin (photo: DW / L. Ganssmann)

Berlin is home, Greece is home

“My grandparents had a small shop in the village and you grew up with Greek cuisine. With the spices, with the food, with the food. It already plays a very important role, the tradition. We want to remain authentic, like the taverns in Greece, that’s how we want to get it across here in Berlin. ” – Athanasios Gortsas

A pharmacy cabinet with wine bottles in the Greek taverna Ousia in Berlin (Photo: DW / L. Ganssmann)

Tradition revived

15 years after the foundation, the Gortsas brothers expanded their restaurant in 2014. They turned a former drugstore into a restaurant with 120 seats inside. The old pharmacy cabinet remains. Incidentally, the word “pharmacy” is itself of Greek origin and denotes storage facilities, in particular wine stores. In the Taverna Ousia, the cupboard is therefore exactly filled.

Preparation of shoulder of lamb in red wine sauce in the Greek taverna Ousia in Berlin (Photo: DW / L. Ganssmann)

Mediterranean food

Vegetables, spices, and herbs play an important role in traditional cuisine. Wild herbs in particular are very important. Lamb is one of many popular Greek dishes. To make it particularly tender, Nicolaos Gortsas simmered it in red wine for at least two hours on a low flame.

Greek shoulder of lamb in red wine sauce from the Taverna Ousia in Berlin (Photo: DW / L. Ganssmann)

Feast not only for Easter

“With us, lamb is what is known as a national dish. Lamb becomes, no matter what, at weddings or at Easter, and and and … it is always served everywhere. Above all, baked or braised. This is our National dish.” – Athanasios Gortsas

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