With fresh herbs and wild flowers which we collected from the nearby fields.
FENNEL, THYME, SAGE. FLOWERS OF WILD CARROT AND WILD CHRYSANTHEMUM gave “wild” taste to our dishes!!!
We had a great time cooking 4 Cycladic recipes using only vegetables and cheese as people used to do.
The highlight of our cooking was the salad which connected ancient, byzantine, traditional and contemporary greek cuisine.
When finished we had a delicious lunch.