The feast of the athonian sea

A sweet spring night, Michael Lemoniadis and his team welcome the executive chef and teacher of AKMI Heraklis Aspides, in order to create together a menu based on the local sea production and inspired of the athonian cooking techniques. Fish are cooked with pasta and fresh vegetables, are served immediately and are accompanied by athonian wines in order to take you on a “trip” around the athonian “trapeza”, where the sea food dominate and fascinate the taste!