At 1912, grandfather of Nicklaus, bought an (already operating for many years), Watermill and became the first miller of the family, with second in the row, Panagiotis his son. He also offered at the mill, a shelter not only to farmers that need graining of their grains, but to the poor and desperate people that were lost to these mountains. He was always willing not only to grain, but to host and help whomever was seeking for help and support.
When the time for Nicklaus to take over, arrived, and after his experience for some years in Athens, he decided to combine the mill, -despite the fact that this activity was dying by then (1986)-, with the restaurant services. His attempt in the middle of nowhere, appealed as a crazy step, but the majority of the people, are recognizing any honest and by hearting effort for hospitality and great tastes. By that, and with hard dedication and enthusiasm, within these 30 years, the Watermill has had a new life, graining every day in order to deliver the actual thing, whole-grained flour, with its essential minerals and vitamins that only this process delivers, while the tavern has everyday a warm welcoming fireplace burning in the winter, and vast green at its friendly shading kiosks by the river in the summer. There, the farm with the birds taking their bath is the best kids’ garden for young and even …not so young friends, and the traditional products are always at disposal of everyone who seeks the authentic small production quality for his/her nutrition.
Finally the nature with the river and all the flowing waters, are there to give nice watering to the thirsty souls of the visitors, since our times are dry for the soul and leads to its “dehydration”, so it’s necessary to give it the chance to discover that, joy and happiness are usually so easy, as it is the springing water and the tree wind-whispering leaves!