We: 2 – 8 pm
Th/Fr/Sa: 12 – 8 pm
Call or order online.
We: 2 – 5 pm
Th/Fr/Sa: 12 – 5 pm
We: 5 – 8 pm
Th/Fr/Sa: 5 – 8:30 pm
*Reservations suggested
Last seating, all nights, 8 pm.
We asked where we should eat and they said to "the shipwreck' a family-owned taverna by the sea. And what didn't we eat? Octopus drying in the sun, homemade wine, yigandes and skewers of lamb and pork. YUM!
Delphi, Day 1, Olympia Day 2, Gytheion Days 3, 4, Tolo Days 5, 6. Wi Fo spotty and poor at best; the Smatfon, Motorola Exprt, purchased JUST to make bloging and uploading photos easy is NOT. But finally we are we are sufficiently apprisedto start posting. Photos here: Gytheion, yes, view from our balcony. A sweet,1950s style hotel with illuminated plastic blocks announcing its name to the harbour: Pantheon. Here we rested three days after extensive drives from Delphi to Olympia to Gytheion covering main land Greece down to the southernmost regions of the Peloponese. Next photo the...
read moreIt's taken eight Symposia for me to be calm and accomplished enough to sit, pre-event, and blog about all this. As a swimmer on the High School team competing in the 400IMA, I learned about endurance and the prospect of goal attainment as a process that has certain identifiable stages. I'll save the elucidation of those stages for a motivational series yet to come. In any case, each time I set myself up to create a Symposia. A Series, I nearly lose all the equilibrium that I have been building from all those yoga classes. In any case, I continue to do the Series in order to push...
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It's been a while since I cut 24 or so hearts free hand to make individualized cards for my kids' pals on Valentines' Day. But there I was today, Saturday, cutting with my very good Whiskars, pink hearts to cover the Gioconda Truffles that are being sold at the Wedge and Hampden Coop as well as here at the Gardens for about $5. It's our gift to you: two each of our traditional Gioconda (That's the Italian, hence International title for what we call the Mona Lisa) dark, brandied chocolate wrapped around a toasted Hazelnut (Filbert if you're from Calie) and then rolled in Greek Coffee and...
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Over 20 years of working in the kitchen at Gardens, only one preparation defies my mastery and that is Tyro. An emulsion of feta with nearly double its volume of oils and peppers that is whirred in a commercial high-capacity food processor for nearly an hour, the "finishedness" of Tyro is understood as much by an audible drop in decibels as by its visual texture which runs the gamut of a thickly running latex to a fluffy mousse. Worst of all, the failure of the admixture isn't often apparent until the next day: when served on a plate it spreads like sullen quicksand and covers the plate...
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January 26, 6-9pm is the date and time for our next Symposia. A Series. IV and I have been ruing/stewing over the menu for some time. Additionally to providing some of the best dining experiences in the Cities, holding Symposia is one way to keep me-as-Chef fresh, to hone my skills, as well as to test new dishes with our guests. I would say, so far, we have been "on-spot" and several of the dishes have been introduced to the public as "additional entrees" and met with such responses as, "the best chicken I ever ate!" Be that as it may, and I count myself VERY lucky to be able to elicit...
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There she goes! Our own Sophia, 7 years old when we first opened the Gardens of Salonica, will be leaving to Greece for an unspecified time. Long time default Manager, Sophia will be missed dearly by her family as well as the entire staff who refers to her as, "little Mother."
We knew right away that the Gardens is a hot
spot first date place by the comments our customers made and by the
frequency of "First Dates" leading to weddings, but last night, to our
knowledge, the first proposal AND acceptance was exchanged between
Oscar and Natalia, a favorite former server ...at the Gardens. It was a
proud and exciting moment and some of us couldn't help but hovering in
anticipation. Here they share a complimentary bottle of Agiomino, the
beautiful Agiorgitiko (St George) grape aged 12 months in new French
oak.