The Art Of Greek Hospitality: Cooking In The Heart Of Peloponnese

Μενού & γευσιγνωσία

At our farmhouse, hosted by Gerasimos, Tina, and Stelios, right next to historic Mycenae, food is the heart of hospitality. We will celebrate your arrival with chilled ouzo and traditional Greek snacks (a surprise!) in the courtyard. Our cooking is based on pure ingredients and old recipes. Together, we’ll prepare traditional dishes such as yemista-spetsofai-choriatiki salad-tzatziki and ... depending on the season. We exclusively use our own olive oil and herbs gathered from our garden and the mountain slopes, such as wild oregano, thyme, and rosemary. The secret to our flavor lies in the traditional wood-fired oven in the courtyard, where the food slow-cooks, filling the air with aromas. While we wait, we will show you how to make natural soap using olive oil and honey, following our grandmother’s recipe. The highlight of the day is setting the large family table. There, we will all taste our creations together, accompanied by a classic Greek salad, tzatziki or beetroot salad that we’ll prepare together, and fine wine from the historic Nemea Cooperative. An authentic meal celebrating the flavors . We will say our goodbyes with a Sirtaki dance!

• Yemista (Greek Stuffed Tomatoes)main

  This is the ultimate summer food in Greece. Large, ripe tomatoes are stuffed with a flavorful mixture, then slowly baked in the wood-oven.

• Spetsofai (Greek Sausage and Pepper Stew)main

  A robust, rustic dish originating from the Pelion region, known for its bold flavors and spicy kick. It is the definition of "comfort food" in a pan.

• TZATZIKIstarter

  Tzatziki is a traditional Greek dip,loved by everyone.The main ingredients are good Greek strained yoghurt, garlic, cucumber, olive oil, vinegar,salt.

• CHORIATIKI SALADstarter

  The most famous and beloved Greek salad: traditional feta cheese,tomatoes, cucumbers, onion, peppers-olives and extra virgin olive oil(our production)

• FETA (the traditional Greek cheese)starter

  Exclusively from Greece. It’s prepared only from Greek pasteurized goat and sheep milk . The milk is used only from Greek breeds of sheep and goats.