Our Cooking

We think of it as a journey around Mediterranean memories and tastes. Every morning our breakfast surprises you with dishes coming from the past: lovingly selected and prepared products are offered like they used to be in Greek mansions of Chania, Alexandria, Corfu, or Istanbul.
Later in the afternoon, after coming back from your daytime outings and being cooled off by a fresh, mint-flavoured lemonade or a cold hibiscus tea, you are introduced to the art of lazily savouring a Greek coffee.
Evenings call for glasses of our favourite wines, ouzo, local souma, and aged tsipouro, brought with a bite or two of small pre-dinner offerings, known as “mezé” (a word borrowed from Persia).
A few olives, some cheese and rusks were presented by house ladies to be slowly enjoyed with strong alcoholic drinks and long conversations, before families had their dinner.
Memories were retrieved, friendships strengthened, jokes told, ill feelings diluted, and marriages arranged over a glass of ouzo or wine.
Ask Angela about ingredients and recipes of what would be served in a Greek home. She will happily give you tips passed down to her by her father and grandfather.
Master confectioners from Asia Minor, expatriated by History’s quirks more than once, they exchanged trade secrets with people in three continents.
When back home, try some of the ideas and recipes found below and enjoy as much as we do.
For your days with us, let us know your food preferences and diet requirements.
We will be happy to prepare your breakfasts accordingly and do our best to take care of you in a healthy and tasty way.

Kókkini Porta Rossa and Food

It has been said that, when it comes to food, "we have an appetite for giving".
However, our approach involves more:

• Local, fresh and (when possible) organic products are bought daily,
• Our sources are producers and suppliers we personally know and often visit,
• They all practice sustainable and responsible production and business methods,
• We grow our own herbs, herbal teas, aromatic plants and a small part of the fruit we use,
• Everything we serve is lovingly prepared in our kitchen,
• "No Wasted Food" is a key part of our ecological and social behaviours,
• Everything is purchased, stored and prepared wisely, depending on the season,
• Excess food is put to good use: it is daily distributed to those who have use for it,
• The rest is composted and used in fertilizing our gardens.