Bugs. You get full just hearing the word. It fills your mouth – literally and figuratively after all! Because we are talking about something magical. A divine gift. Crispy on the outside, “cloudy” on the inside. Hold on and sink. In the pleasure, in the dream. A golden apparition, often snowed with mist and sprinkled with musky cinnamon.
Of course, it is enough to make them a “master”, a mystic. Not everyone owns art, it’s not for everyone. We learned, from small children, that the best bougatsa is made in Thessaloniki, in northern Greece in general. So is the widespread, the associative.
It may be so. But they don’t have exclusivity there. A walk in Crete, for example, will convince you. Another technique, also incredible deliciousness. And it is even a tradition to eat it every New Year. So that the time will come sweetly and well… Is Sambo lagging behind the miracle that comes to us from Ioannina? On the contrary.
But let’s take a closer look at which bagels are worth every… calorie. They don’t get fat, they become beautiful…
The top bougatses in Greece
Select (Ioannina)
Favorite taste, with friends who don’t change it, don’t compare it to anything. The recipe has been the same for many years, since 1963 specifically, the process as well. Sacred. So that an incredibly tasty dish always comes out.
Ms. Basil in the kitchen does not change in the slightest. And it does very well. He puts love, passion and art and makes “poem”-poems. Which fortunately is not going to be lost since she is passing on the knowledge to her younger relatives.
Iordanis (Chania)
Legendary boot. Which is adored by Greeks and foreigners who are initiated. Makes 2 items. One with pythtogalo, that is myzithra, from Chania and one with sweet cream. With a thin and light leaf.
It is a masterpiece, you eat it in one of the most beautiful cities of Greece and it becomes… more of a masterpiece!
Bandis (Thessaloniki)
Since 1969, it has been feeding people and cosmos, it has taken it to the level of art, foreigners (tourists) have also learned about it and they go… straight from the airport, so to speak.
With a fresh leaf opened by the owner himself, he knows exactly the movements that lead to perfection – this valuable knowledge is passed down from generation to generation.
What does he serve? With cream, with cheese, with spinach, but also plain – that’s how the old people liked it. At that time they ate it and the bougatsa was fully oiled, the new dietary rules brought about… drying. But the taste remained the same and unchanged. Magic.
The Higher (Thessaloniki)
People line up for their boogatses. With the thin handmade sheet and the rich cream.
Since 1970, the Geka family has been making incredibly tasty bougats and serving them traditionally on a small plate. With cream, cheese, spinach or minced meat.
Kir Kor (Heraklion)
Centuries-old shop. It was once built by Armenian refugees. And yes, you obviously don’t last that long unless you’re something special. Here we are dealing with something even better than… special.
Coveted baguettes made from local produce and recipes that never change – and why? Texture, aroma, taste all touch perfection.
Philosophy (Heraklion)
The best bougatsa in Crete? You will find many who support it. Strongly. An iconic bakery that counts a century of life. In addition to the traditional flavors, it has given the product a boost of renewal.
They have 11 different species. With cream, with mizithra, curd cheese pie, vegetable, vegetable with cheese, apple, with goat cheese and pumpkin, with cream chocolate, vegan with almond cream and cashew nut and bougainvillea-moussaka, with eggplant, carrot, spring onion and mushrooms and coconut yogurt. However, the best seller remains, over time, the one with the cream. Classic value, priceless value.
Record (Serres)
Those who know from northern Greece say that Thessaloniki has the marketing, the name. But you won’t find the real “alien” bugs there. Their homeland, they tell us, is the Serres.
We will not enter into a comparison process. We like them both. The record is only in Serres. Which is for… a record. How many (cakes) can you eat? Non-stop, non-stop…
Mitsos (Skyros)
You will go to Skyros to enjoy wonderful beaches, an awesome one islandone of the last ones still resisting the blaze of hyper-urism.
And where you’re going to have a good time, take a walk to Mitsos. To eat one of the best bougatses you’ve ever tasted. Island and beautiful!
Savvas Politiki Bougatsa (Byron)
From the city I also come to the top… boogatsa! Whether sweet or savory, it’s the way it should be, the way it should be.
In general, we are talking about a shop with tasty products and knowledge of the subject. It’s not a given or a simple thing…
