Yum!Stuffed peppers and tomatoes
Eggplant stuffed with meat sauce, béchamel sauce and topped with grated cheese. Yum!
Stavros and Angeliki welcomed me smiling into their spotless kitchen, even though they were in the process of cooking for the evening's crowd.
I was impressed by the freshness and quality of their ingredients and the pride which they take in cooking traditional Greek recipes with locally grown products. They only use olive oil for cooking, grown in their own groves and pressed in the local Messinia olive press. The meats are always Greek, the eggs come from their own chickens and the rooster stewed in wine is also from their own flock. The olives are cured by them and the quince preserves served over Greek yogurt are made by Angeliki from quince grown in her yard in her hometown, Drakoneri, Messinia.
Angeliki's Quince Preserves
eggs from their own chickens!
There's nothing like sitting in their large courtyard under the stars and dining on specialties like roasted lamb, stuffed peppers, Greek salads, feta cheese and pints of ice cold draft beer.
Next time you're thinking about where to go on vacation you should consider Saronida, in Attiki. It has one of the most wonderful beaches and that might be reason enough, yet Saronida Restaurant's culinary feasts are a reason to visit in and of itself!
Enjoy!
Maria
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