The nights of Aegean Gastronomy are held twice each week, on Tuesdays and Saturdays. The number of participants is limited each time, which gives our chef the advantage of preparing a special menu of seven courses almost as if it were private.
Our chef prepares fish based courses using local ingredients and fresh same-day catch, which are the basis of the menu.
Three glasses of Parian white wine varieties, Asyrtiko, Malagouzia, and Monemvasia, are accompanying the Nights of Aegean Gastronomy. The selection of each variety is meticulously made to match the course served.