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With the good weather as an ally, from early morning, barbecuers are keeping the tradition of Ash Wednesday and putting the meats on the spit.
The phones in the barbecue shops are ringing off the hook, while the owners are trying to put together a plan for the day so that everyone is satisfied and problems are avoided.
“We’ve received roast chicken, short ribs, we’ve got a fire going and we’re going to put the anti-cooking on now.
Today we will roast about 1.5 tons of meat, we are expecting a lot of people, and the crowd will be renewed about 4 times.
We’ll start at 11 in the morning and finish at about 2 o’clock in the afternoon. We also have orders to place.
We have been preparing for this day for two days,” said George Kapnakis, owner of a well-known restaurant in Glyfada.
“This year there are more reservations. More lamb and kokoretsi are going out.
Today people are more… traditional, they choose these.
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It comes out to about 25 euros per person if someone comes to our place, at 18 euros for takeaway. It’s more expensive because we got the ribs at 11 euros a kilo. we also have a vegan menu,” he added.
They’re also roasting and grilling in Istanbul.
A barbecue has also been set up in Istanbul.
As SKAI’s correspondent in Turkey Manolis Kostidis reported, the custom is being observed and the charcoal has been lit at the Holy Trinity Crossroad, where about 100 people are expected to attend to have a picnic.
