Kitchen

Home-cooked contemporary Greek dishes, made with the highest quality & fresh ingredients the area has to provide.

The menu is seasonal.

We come from one of the most renowned areas in the world for producing high quality extra-virgin olive oil, so every year around November, we gather the olives from our privately owned olive tree groves. For us, this is the most essential ingredient of our cooking.

We exclusively use our own lemons, herbs & make mulberry or citrus jams from the trees at NoTos HoTel.

Foraging is also one of our favorite things to do. Every year, around May & September after some rainy days, we like to have excursions on forests around Peloponnese to search for wild mushrooms. We mostly collect Porcini or Caesar mushrooms, but maybe sometimes if we get lucky, some rarer varieties. These mushrooms then get dried & then used for the whole season. Herb picking rosemary, thyme, fennel, cypress happens throughout the year, to enrich the flavours of our plates with oils etc.

We are very lucky to have the Kalamata market very close to us, which means that we can always have fresh ingredients from small local producers.

Free-range meat from Mt. Taygetos & Parnon is our choice, along with local peninsula fish catches.

We also work very closely with producers around Greece like Kermes from Olympia specialising in Greek Iberico, Geitonas eel farm from Arta & various small cheese producers from all over Greece, including our local producer from Kampos, Karavitis.

Some highlights of our latest menu are the cacio e pepe with beans, the xerosfeli fried cheese, the red pepper cod brandade, the Messinian bay shrimp tartar, the tuna steak, the Lela’s Mousaka, the lamb terrine & the rooster pastitsada.

*We make slight changes to the menu everyday, depending on what fresh & interesting we find on the market.