Cold tsipouro, the Macedonian pomace spirit, arrives in a small carafe and meze plates follow in relay: taramosalata, fried whitebait, octopus, saganaki and whatever is fresh that day.

The tsipouro relay format emerged from the convergence of the pre-war ouzeri tradition and the tsipouro distilling culture of the Macedonian and Epirus highlands. The no-ordering format, where plates arrive continuously, is specific to the Macedonian tsipouradiko and differs from the Athenian ouzo-bar tradition.

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