A welcoming table “standing amid pines…ever-lasting life grows under it… pine cones,
chestnut burs, and strawberry leaves are strewn about.”
In the land we forage the wild green edibles, the herbs, the fungi and the fruit. We source our fish and game from local fishermen and hunters. Other products like flour, milk, oil, butter, meat and vegetables are sourced by local producers and farmers.
We begin by presenting the history and artistry of breadmaking in the Mediterranean regions. Then, we knead our dough using a variety of native grains and wild yeast, and then bake it over an open fire
We present the origins and techniques of Greek earth-inspired gastronomy over an open-fire. We start by discussing the roots and gastronomic properties of our ingredients. We make a fire and prepare our food, while we demonstrate various outdoor cooking techniques.
Trying a blackberry that is picked straight from the woods, is a sublime treat for all the senses. Experience pure culinary bliss, whilst seasoning the wild contents of your basket with herbs picked right beside the wood-fire.