the kitchen archive —
All the recipes,
with their stories
Every dish in our archive comes with the history that made it — where it came from, who first cooked it, and why it still belongs on a Greek or Cypriot table.
Psari à la Spetsiota
Fish in the style of Spetses — fillets baked over a glazed tomato, garlic and wine sauce, crowned with roasted tomato slices, olive oil and herbs.
Read the story
Psarokeftedes (Fish Cakes)
Golden-fried Greek fish cakes bound with stale bread, garlic, and a garden of fresh herbs — a 2,000-year-old lesson in wasting nothing that still tastes of the sea.
Read the story
Red Mullet Savóro
An old fishermen's recipe from the Aegean — golden-fried red mullet bathed in a vinegar-and-wine sauce with rosemary, raisins, and the salt air of the open sea.
Read the story
Salmon, Fennel & Beurre Blanc
Pan-seared salmon, slow-caramelised fennel, and a silky beurre blanc — quietly elegant, made for two.
Read the story