A fishing boat in the shipyards of Ierissos, which Vassilis is invited to make.
A little salted orkini for kolatsio (snack at work). A cafe in the square, where you meet the captains of local histories. Popi of Kolatsi that prepares food with lemon while spreading embroidered fabrics at her table.
A bit of petroto goat cheese by Stathoris.
Honey by Athonas. A salad with kritama.
Gialisteres (oysters) from Komitsa.
Tsipouro made with anise.
Wild artichokes cooked with tomato jam, cooking with tender lamb.
The octopus cooked with wine of Kleopatra.
The zucchini pie of Melachrini.
The zucchini flowers of Moulasiotis.
A new beer made from honey by Dimitris.
Domaine Agrovision and the wines of antiquity.
The organic jams of Anna.
The mussels of Olympiada.
The eggplant balls of Tasos at Mouragio.
A kakavia (fish soup) on the boat of Nikolakis off the coast of Mount Athos.
What Tasos Paraskevaidis cooked for Jilles Pudlowski at Mount Athos Resort.
The fragrant sausage with orange of Karavasilis.
The beach bars of the beach.
And so much more.
A collection of cooking, flavours, experiences, and people that summarize the summer story of Ierissos.
Gathered at one table, there, at the port, with its fishermen and local sailors!