OUR KITCHEN
IN–HOUSE ETHOS
Our approach is that of craftsmanship, with Chef Angelos Togias helming a kitchen where everything is made in-house. From sun-dried tomatoes, spice blends, confit cherry tomatoes, fermenting, pickling to home-made yogurt. Here, tradition and technique merge to connect diners with generations of Greek culinary heritage.
ART OF FERMENTATION
Our fermentation approach, mostly used for sauces and dressings, takes ingredients through remarkable flavour transformations. For this meticulous process, we use a wide range of fruits and vegetables, each developing complex profiles and creating unexpected depth in familiar ingredients.
Pears harvested in autumn undergo a patient two-month fermentation before becoming the foundation for our winter salad dressing.
PRESERVATION
Our pickling techniques reflect Greece's practical traditions — a way to extend seasonal bounty beyond its time. We transform radishes and red onions through careful preservation, capturing their peak essence to enjoy months later. This practice honours the ancient Greek understanding that pickling creates sustenance and distinctive flavours.
SWEET DELIGHTS
Our "sweet spoons" embody a quintessentially Greek tradition that bridges preservation and celebration. Unlike conventional jams, whole fruits or vegetables are captured in glistening syrup—their texture maintained and their essence concentrated through slow immersion in sweetness. This transformation honours both the flavour of the ingredients and centuries of ancient craft.
These preserves accompany our house-made yoghurt, which develops through 30 hours of patient fermentation in our kitchen. Each month brings new pairings based on the finest seasonal fruits available, creating a constantly evolving expression of time and place on a single spoon.
Our kitchen is a culinary
workshop where everything is made from scratch
