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.
Youvarlakia, one of the most flavourful dishes in Greek cuisine, is immersed in a velvety egg and lemon sauce ―a miracle of balanced taste, texture and appearance, delightful to the eye and to the palate. Try out this excellent version, and one of the best recipes of Pandespani.
A simple, delicious soup with a large grouper, influenced by the home of bouillabaisse. Try this classic fish soup with saffron and white wine, packed with the Mediterranian flavours of Southern France.