We have an exclusive network of fishermen. We have our own everyday supply which ensures the fast passage of the fish, from the sea to your plate.
Our fish are not farmed nor travel by airplane.
We are among the first to indulge in nose to tail cooking. Every piece of fish here has created a taste experience.
We never run a recipe that has more than 3 basic ingredients. Our aim is to always highlight the raw materials.
We avoid the supply of any kind of spawn. We avoid fish caught with fishnets. We discourage catching fish below the legal size. We don’t stock fish for no reason. We stay in contact with fishermen daily to make sure the sizes we receive are always above the legal limit.
We trust grilling the fish exclusively on coals. In an ember we also complete a multitude of other preparations. The source of the charcoal is northern Chalkidiki, exclusively from holly wood. We use the ash as a fertilizer for our herbs.