Gardens of Salonica Traditional and modern Greek cuisine

There are few foods more elegant and accessible to my mind than the delicately veined, golden hued, lemon scented blossoms that we stuff with bulgar, feta, onion, mint and strained yogurt. Over which we drizzle latholemono (lemon juice beaten with fresh, organic, free-range eggs) and our own house simmered vegetable stock. Oven braised on slices of zucchini, they emerge even more vibrant and puffed than when they went in and present on the palate the delicious layers of a long summer day: the sun on swaying grass bent by a cooling breeze. Before the blossoms fall, try them.