Stronly bonded with our Athonian routes, our chef uses fresh fish from Athos peninsula whilst respecting sustainable fishery.
Additionally, he uses organic, handpicked herbs and Athonian black basil from our own gardens exclusively produced for our restaurant. Our menu includes the Athonian, aromatic vegetables, which are the basis of Holy Mount Athos and monks’ balanced and nutricious diet, all sourced from local producers. Our chef uses the world renowned Halkidiki olives and extra virgin olive oil from our resort’s olive grove which is extracted by the cold pressing method with acidity of 0.4%. Traditional cheese is sourced from an award winning farm in Ierissos, just few kilometers away from the resort while our Halkidiki honey is infused by sage aromas.