Sun-Dried Baklava with Feta
Our Baklava leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Feta.
A Lemon-Herb Chicken Souvlaki, the kind of plate you make on a quiet evening, and served and Fresh Oregano.
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Our Baklava leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Feta.
A Bright Tabbouleh, rich without ever feeling heavy, and served with Cucumber.
Olive Oil Spanakopita and Toasted Pine Nuts -- weeknight-fast but never a compromise.
Our Spanakopita leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished with Tzatziki.