The History of Greek Gastronomy
In the premises of Athena Pallas a holy space exists to bring all the atmosphere of a unique place where you can dine with saints. This area was designed in such a way so to give the feeling of something spectacular and rear, approaching the same experience as a dinning in a monastery. Frescoes of Saints on the walls, stone walls, fountain, wooden large monastery type tables with wooden comfortable chairs, large windows facing a small Christian church and a leather menu designed as bibles complete the scenery. Keeping the ingredients and dishes of Byzantium, combining them with monas- tery tradition, the client has the ability to have a culinary experience that travels him to the aristocracy of that Era. Inspired by the unraveling mysteries of Byzantine cuisine, the menu features flavored luxury food inspired by the multicultural character of Constantinople (Istanbul) and the monastery life, bringing this vanished cuisine to life in vivid and astonishing flavors blending into sensual detail. Committed to the Byzantine culture that never ceased to develop and to innovate, Hierion’s aim is to preserve a little taste of what Byzantine food must have been like, based on the merging of different local ingredients and aromas that lead a burst of colors and flavors. All dishes are accompanied by recom- mended local wines, a detail that makes this experience worth while.
Cook & Eat 1939
Cook & Eat Corner 1939 is an area where everyone and anyone can cook. In this idyllic part of the square you can find the heart of Greek traditional gastronomy. Not only to taste but also to experience it through the traditional process of making Greek authentic platters, sweets and pies. Our chef, offers his knowledge and technique. Especially Mrs. Sofia demonstrates the technique of the filo pastry, from the prepara- tion and spreading to the correct kneading. From dolmadakia, to Greek salad and from loukoumades to the special greeting treat of a spoon of vanila white paste, be prepared to taste tradition at it’s best.