Memories Philosophy Puree of sour trahana, lemon, truffle, slow cooked deer, feta and basil mousseand Portokalenies gourmet olives. Impressions from taste professionals ! Executive Chef Papadopoulos Georgios Christos, comments:" Kalamata olives and oranges are combined to offer a superior gourmet…
'Scallops"Scallops with puree of sweet corn, Oleoastron olive oil, dried Mykonian louiza and basil powder. Impressions from taste professionals ! Executive Chef Ntoutsias Vaios, comments for Oleoastron Flavored olive oil :"Especially aromatic, complex, with aromas of wild herbs…
Partnering earth and seaMushroom consomee with cuttlefish ink, piment d'Espelette and Syllektikon olive oil. Root Styles Kohlrabi confit, mousse of parsley root, beet sprouts, Dijon mustard and Enigma olive oil.. Impressions…
'Quince' Quince puff with quince ice creamand Enigma Premium Flavored Evoo. Impressions from taste professionals ! Food technologist and chef Kontaratos Dimis, comments for Enigma Premium Flavored Evoo:" Strong apple aroma, flavor with great complexity, a combination of ingredients that completely…
"Imagination"Octopus stew, pickly pear pearls, onion pickles and Enigma gourmet olive oil. Impressions from taste professionals ! A few words about Enigma of Sakellaropoulos Organic Farms from the executive chef Aggelopoulos Kostas : "Flavor, aroma, balance, aftertaste and innovation.…
"Surf & Turf" Octopus, water buffalo, cauliflower, wheat with mushrooms, "Apiliotis" wine and organic unripe olive oil Agourelaio. Impressions from taste professionals ! Executive Chef Spyros Agious comments for organic unripe Agourelaio :"The best Greek unripe olive oil I…
