Our Philosophy

According to “Deipnosophistis”, an important figure of Greek gastronomic literature, every cuisine has two sources: a rural and a “scholarly”.

Rural, folk cuisine is domestic, agricultural, and inextricably linked to its land. It is defined by austerity of expressive means and is passed on from generation to generation through the unconscious channels of imitation and habit.

“Scholarly”, cosmopolitan cuisine evolves in societies of great economic prosperity. It is characterized by creativity and originality resulting from the ceaseless exploration of gastronomic pleasures. It progresses through the work of professional chefs. It constantly explores new ingredients, and it borrows or invents techniques.

During Ettore Botrini’s childhood, the workers of Corfu smoked herring, a ‘fish of the mountain’, in newspapers in order to preserve it for a long time. They enjoyed it with other humble ingredients such as cornbread and wild greens they found in the countryside. This dish is an embodiment of the above-mentioned theory: an application of the coupling of rural and “scholarly” cuisine.

Deipnosophistis, Deipnosophistis, 1991

The act of eating is our deepest connection with nature, with the non-human world. During this critical period, the public debate on culinary sustainability has escalated encouragingly. More than ever, we seek seasonality and locality. We talk about sustainable development, our footprint, and culinary ethics.


For us, the basic principle is simple: We ought to cultivate, cook, eat, and function in a way that is in harmony with the earth. One of the applications of this doctrine is “zero waste”: the full utilization of ingredients.


For our pre-dessert, we have chosen the renowned peaches of the plains of Imathia, in Northern Greece. They are harvested at their peak of maturity by dedicated growers, from whom we directly source them. We process them according to the tradition of the region to make a compote with elderflower syrup. We take them out of our jars, several months later, to offer them to you. With their seeds and skins, we make our own peach vinegar.