Chef Manos

Manos followed his dream and studied culinary arts at ‘Le Monde’ in Athens, something he always loved. He has attended several seminars for oenology as he strongly believes that the perfect meal should always be combined with the appropriate wine. He has worked in various restaurants and 5 star hotels in Crete and Athens and he has accumulated extensive experience in traditional gastronomy. For many years, he has been offering his in-depth knowledge and services in a traditional family restaurant located in Old Town of Rethymno.

Greece and the Mediterranean countries thanks to their mild climate enjoy an abundance in fresh and healthy products of unique quality. Fresh ingredients consist the basis of every dish and every dish itself can be a unique “culinary journey”. Manos, always in line with his long family tradition, serves the Mediterranean cuisine with passion and the due respect, combining the Cretan tradition with the contemporary culinary art. Besides, Cretan cuisine is a philosophy and the outcome of the combination of the everyday life on the island and its healthy and tasty food. Sensations and flavors always unchanged in time presented in modern style thus offering an insuperable experience.

Apaki: Lean pork, salted and (optionally) smoked.

Matzourana: Aromatic similar to oregano and thyme.

Petimezi: Grape must that has simmered in a casserole.

Caper: Salty seasoning which gives a slightly spicy taste.

Siglino: Salted pork which is preserved in fat pork (butter).

Garides Symis: Very small shrimps which from the island of Symi.

Stifado: Stew flavoured with pearl onions, vinegar, red wine and cinnamon.

Moussaka: An aubergine or potato-based dish, often including ground meat.

Dakos: Cretan rusks topped with grated tomato and myzithra cheese olive oil.

Mizithra: Traditional unpasteurized fresh cheese made with milk and whey from sheep and/or goats.

Baklava: Rich, sweetened pastry made with layers of filo and chopped nuts, and held together with syrup.

Fava: A variety of legume “lathouri” from the island of Santorini, usually served as puree with oil and onion.

Kefalotiri or Kefalotyri: Traditional Cretan cheese which is produced from goat and sheep milk similar to Kefalograviera.

Malagousia or Malagouzia: A white Greek wine grape, highly aromatic with the potential to produce soft, elegant wines.

Kritharoto: A new name in the Greek culinary lexicon, a hybrid borrowed from Italian risotto and Greek kritharaki, the name for orzo.

Stamnagathi: Wild mountain green endemic to Crete, The Cichorium spinosum or Spiny chicory is rich in vitamins E and C, Omega 3 fats, as well as a high concentration of calcium and iron.

Kritamo: The botanical name is crithmum maritimum, scientists have characterized as the food of the future as it is rich in vitamin C, is a diuretic and antimicrobial, contains essential oils, mineral salts, iodine and vitamins.