11/11/2026
A Greek salad tastes a little different when you’re eating it in Greece.
Earlier this year, we spent a week tucked away on the island of Andros, where mornings were slow, breakfasts were long, and there was nowhere in particular we needed to be.
A little time to ourselves, perhaps a swim or a wander, before finding our way back to the kitchen to prepare lunch together.
Tomatoes, cucumber, dried oregano, olives, generous slabs of feta and plenty of olive oil. Nothing complicated, just beautiful produce, recipes passed around the table, and stories shared between the chopping and pouring.
It’s these little moments that stay with you long after you’ve returned home.
And perhaps that’s the loveliest thing about Greek cooking. It’s never really just about the food.
We’re about to reveal all the details of our 2027 season. Link in bio to join the waitlist and first access.