Mani’s gastronomic history contains much more than one might think. There are still numerous aspects that are worth discovering and tasting. Both the hillside and the seaside settlements, that had remained cut off from each other for years, developed their own special, autonomous gastronomic cultures, that effortlessly impress today’s visitor with their unexpectedly modern and unusual character. That’s exactly the kind of character that we want to bring to light again. We believe that the only way to understand and appreciate the cuisine of such a special place is by following your instinct and your feelings. By discovering our own past we are able to offer new visitors culinary experiences unlike anything before.
Therefore, the Kyrimai chefs’ decision to readopt the Maniot sofra – the low, round table around which Maniot families used to prepare and eat their dinner - can only be the starting point of a continuing effort to bring out the region’s gastronomic uniqueness – so that Mani will taste better than ever.
Chef: Stavriani Zervakakou and