An apotheosis of Mediterranean and Greek cuisine, based on authentic preparations and homemade flavors. The chef has in his hands fresh seasonal products from the family’s orchards and estates, such as virgin olive oil from the olive grove, vegetables, herbs, herbs and “Hostis” potatoes from “Lykotroupi” village, today’s Agios Antonios . Argolidas, eggs from their hens, dairy products from their cheese factory in Agios Adrianos.For his menu, he chooses fresh fish from the Argolida Bay, roe from Messolonghi, sausages from Epidaurus, handmade pasta from Kandia and… yayadistiko trahana. Finally, a restaurant that doesn’t just copy, but creates a pioneering menu.