Magiritsa or Mayiritsa. A fabulous soup, traditionally served the evening before Greek Easter. With a slight twist, it becomes a gourmet dish and first course for a creative menu. This light and delicate version will pleasantly surprise anyone.
The most-tried recipe for crispy roast lamb with potatoes (or goat, if you prefer). For more than 20 years has dominated the table, been shared with diners and has attracted most of attention, since it is the simplest possible recipe, and at the same time the most reliable.
After reading up on it and making various experimental runs, voila the simplest recipe with a few special tips that make all the difference. Thanks to food chemistry which was first applied in Roman times, the liver is light, doesn’t have a pungent smell and is extra tasty.
Light and relatively spicy, using as few ingredients as possible for the full taste of the exceptional meat; A Steak Tartare that can be fully appreciated.
An introduction to a legendary drink connected with famous French artists and scandalous stories for almost a century. The right way to prepare Absinthe is a true ritual.
Bloody Mary is a highly personalized cocktail ideal as a picker-upper. Here's my secret recipe which is only described so you don't follow it! Please experiment to find your own...