A Masterclass in Soul, Wine, and Fire: An Unforgettable Experience with Andreas.
I had the absolute privilege of meeting Andreas, the visionary behind Fillia Gi, a boutique family winery in Karditsa. Andreas is an extraordinarily talented winemaker and a phenomenal chef who is crafting some of the finest wines I have ever tasted in Greece. He does it all with zero arrogance and no pretentious words—just pure soul, authenticity, and truth.
The Fillia Gi winery demonstrating astonishing capabilities in both viticulture and winemaking.
The Wines: Balanced, Fresh, and Deep.
I tasted several of his creations. The whites: Malaguzia, and the Limniona Rose, alongside the young and 6-month barrel-aged Assirtiko sur lie,and Red Limniona age for 12 months at American and France oaks transported me to a world of fresh figs, wild mountain berries, and crisp, tangy peaches. These wines are remarkably balanced and fresh. The Malaguzia take you to the flowers of the forest with note of green almonds, The aged Assirtiko possesses a striking presence, maturity, and depth, while the red Limniona is easily one of the best reds I have ever encountered in Greece.
Without relying on overly long aging processes, Andreas masterfully brings the wine incredibly close to the vine itself, yet keeps it structured and profoundly balanced—I would even argue too balanced.
The Culinary Journey: Wild Fire and Michelin-Level Soul
I was also fortunate enough to attend a private chef’s dinner—a traditional feast featuring wild, fresh ingredients sourced straight from the mountains. The dinner took place at the stunning Montanema Eco-Chic Resort, where Andreas cooked over an open fire (available at the winery as weel) .
Every single dish exhaled an intoxicating aroma of hot coals and wild, primal cooking, seamlessly juxtaposed with incredible delicacy and complexity. Andreas’s culinary boldness is unmatched—take, for instance, a simple zucchini, plucked fresh, seared over the open flames, and served with salt, butter, honey, and tahini. It sounds so simple, yet it was immensely complex and perfectly precise. It is a dish that wouldn't miss a beat in a Michelin or Gault&Millau starred restaurant.
Andreas brings the exact same philosophy to his cooking as he does to his winemaking. No overly manicured plating; just closeness to the fire.Dishes touched by smoke, beautiful searing, and a slow-cooked oxtail served over a mountain sweet potato purée. The sheer depth of that rich jus is something that will never leave you.
Bottom line :
I highly recommend anyone who truly appreciates soul food at its absolute highest level to book this traditional dinner with Andreas, at the winery.
I promise you, this meal will take you to the most emotional places of your life's memories. It is an experience that will stay with you forever.
