Luonnostaan (kreikkalainen) vegaani

Typical dishes include ladera — vegetables slowly cooked in olive oil and tomato — as well as hearty pulses like gigantes (giant beans) or fava (yellow split pea purée). We balance the meal with fresh seasonal salads, such as wild greens with lemon and olive oil, and often end with a simple Greek dessert. The menu changes with the season and what’s available, but you’ll always leave with recipes and ideas you can use at home.

We cook everything hands-on, then gather at the table to enjoy the meal we’ve made. The class is open to all levels — no experience needed, just curiosity and a love of good food. Cooking has its own rhythm, so the timing is approximate — we don’t rush good food.

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