For your breakfast my team will prepare “Tiganites” a puffy dough fried in virgin olive oil, served with honey and nuts. “Dako” a rusk with fresh juicy tomatoes, capers, sea fennel, feta cheese, fresh oregano and olive oil, Boiled wheat  in Greek herbs with raisins, honey and nuts(Instead of musli) and “Kagiana”(instead of buttery scrambled eggs) there are scrambled eggs but fried in olive oil with tomatoes, feta cheese and oregano.

For appetizers you must try “Vlita”(summer greens) or hoary mustard (spring greens) boiled in monk’s pepper(chaste tree), “Skordalia” (a Greek garlic hummus) and spinach pie.

For main dishes you have to try “Savoro” fish, a recipe that has travelled through the seas with the Greek sailors for ages,  stuffed vegetables with wheat, herbs and feta cheese, “Hilopites” (homemade pasta) with scrimps and wild saffron, Souvlaki (no need for explanation I think) with juicy sheep meat.

For dessert, “Karpuzopita”(watermelon pie with honey and sesame or “Koufeto” (the wedding spoon sweet), yellow pumpkin, honey and almonds and many more.

Every day we use salt that is collected by hand from the rocks (fleur de sel), extra virgin olive oil, fruits and vegetables from organic farms and other ingredients from small producers all around Greece.