Recipes
When our garden overflowed with leeks one season, a French intern showed us his family's tarte aux poireaux — and it never left our kitchen since. Made with a delicate pâte sablée, a silky béchamel, and local Monemvasia feta, it's now a staple on our table as both a dinner appetizer and a breakfast pie.
At Eumelia we bake all our bread fresh every day, from scratch. Lagana was never going to be an exception. But we didn't simply follow the traditional recipe. We wanted to offer something with deeper flavor, better nutrition, and a closer connection to the wholesome ingredients we believe in — so we made a few deliberate changes.
A velvety autumn soup with gentle sweetness and herbal notes. Ingredients · 1 small pumpkin,...
A rustic, aromatic pie filled with autumn fruits and warm spices, wrapped in a delicate...
Travixtes, meaning “stretched,” get their name from the way they are shaped. The dough is gently pulled by hand before frying, keeping the air inside, which helps them puff up in the hot oil. This is the traditional pita bread of Mani, used in the Tripleta — a simple but classic combination of a souvlaki stick, a Travixti pita, and a slice of local sheep and goat cheese.
Michael Costa, the concept chef of José Andrés' Zaytinya restaurants, visits eumelia and adds an...
Oranges are for juices, fruit salads, cakes, meat and fish marination, sauces etc etc. Here, the orange is the protagonist of a very fresh, savory salad; perfect pairing for red meats!
Artichoke: The most delicious edible flower! It’s sweet, lemony, herbaceous and versatile. It pairs beautifully with many vegetables and meat to create main dishes, salads or meze. It is extremely healthy, loaded with antioxidants and fibers!!!
Gogges is the local pasta that is made without eggs and by hand only on a wooden board.
If you love chocolate, you will love this cake!If you love cranberries you will love this cake!If you are vegan you will love this cake!If you love healthy snacks, guess what… you will love this cake!