Dimitris Tsarouchas and his team in a Thessaloniki restaurant, which counts over half a century of life, work intensely to prevent everything ready as orders for Easter cook are raining.

As shown by phones that do not stop ringing and the list of growing bookings, the cook maintains the first place in customer preferences and the dish that has been linked to the early hours after “Christ Risen” will be almost … sold out.

Indeed, this year, customers of the historic restaurant will send a frozen cook, to a special construction, even to foreign countries. “Where there are Greeks, the cook has a place. I do not know if they will finally do it, but some of our fanatical customers have already come with the taples and told us that they would make a special mission – with their own refrigerators, up to Russia and England, to warm them up on the night of the resurrection and the resurrection. News Agency.

For those who even want to return home quickly with the lit candles, the cook pack is an easy solution and as every year, the well -known restaurant is expected to sell out by noon on Saturday noon.

The most predecessors take their cook early and put it in the freezer to … travel to the village or the island, and of course there are last minute.

“Last year’s Good Saturday we had queues to the opposite sidewalk, as we close at noon and we will see if there will be no portion for us,” says the restaurant owner of which famous artists from Greece and abroad have passed by, Yogurt but also the … secret broth by its famous patch between the ingredients to make it unique in taste.