This is just a sample menu to give you an idea of the types of dishes the host cooks. Your menu will vary according to seasonal availability.
Welcome meze (gigantes beans, olives, fresh bread, dolmades and others)Feta parcels with thyme honey and pink peppercornsChicken cooked in fresh tomato sauce with orzo (giouvetsi) or Shrimps saganaki cooked in fresh tomato sauce with fetaTzatziki or Melitzanosalata (roasted eggplants salad)BaklavaAngelina's interest in cooking was sparked as a teenager as she watched her grandmothers and mother cook in their Greek kitchen. After her studying sociology Angelina worked as a journalist, has published a magazine and taught media in the past. She has traveled around the world and it was during her time living in South Korea in the 90's that she started offering Greek cooking classes. An active bilingual food blogger, member of Slow Food International and a member of the Mykonos Gastronomic Club, Angelina is passionate about sharing forgotten Greek and Myconian recipes featuring locally produced and seasonal ingredients with her guests. One of her passions is discovering traditional island cheeses, small wineries, and microbreweries and she loves sharing her insider knowledge with her guests. In the summer months, Angelina works as a private chef around the greek islands in the summer offering villa guests authentic greek cuisine with the best ingredients available. During the quieter winter months, Angelina researches traditional Greek recipes, scouts around the country for small producers, original and special products and organic farmers for her column in newspapers and gastronomic magazines.
