Marinated chicken skewers served with pita and tzatziki.

Grilled Chicken Souvlaki

Traditional Greek anise-flavored aperitif

Ouzo

Saganaki

Mythos Beer

Grilled Lamb Chops

Lamb Kleftiko

Tzatziki

Athenian Martini

Grilled Octopus

Grape leaves stuffed with rice and herbs.

Stuffed Grape Leaves

Dolmades

Layers of eggplant, minced meat, and béchamel sauce.

Moussaka

A refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Grilled lamb chops served with tzatziki sauce and roasted vegetables.

Lamb Chops

Greek spinach pie made with layers of phyllo pastry and feta cheese.

Spanakopita

Traditional Greek dessert with nuts and honey

Baklava

A fresh mix of tomatoes, cucumbers, onions, green peppers, olives and feta cheese.

Greek Salad

Greek Lamb Chops

Dolmadakia

Feta Cheese

Mykonos Mule

Trim excess fat from the chicken thighs and cut into 1 to 1-1/4 inch cubes so they thread evenly on skewers.

Prep chicken

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

In a medium bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 3 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 2 tbsp plain yogurt (optional). Whisk until smooth.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If marinating longer than 2 hours, omit the yogurt or reduce to 1 tbsp to avoid overly soft texture.)

Preheat grill (or grill pan) to medium-high heat (about 400–450°F / 200–230°C). Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking.

Brush the grill grates with a bit of oil. Grill skewers 4–5 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and outside is nicely charred. Total cook time ~8–12 minutes depending on cube size and heat.

Transfer cooked skewers to a plate and let rest 5 minutes before serving to allow juices to redistribute.

Prepare cucumber: grate the peeled and seeded cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible (important to avoid watery tzatziki). Measure about 1/2 cup packed.

In a medium bowl combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tbsp chopped dill, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or dill to preference.

Cover and refrigerate the tzatziki for at least 15–30 minutes to let the flavors meld. Stir again before serving. If too thick, thin with a teaspoon or two of cold water or a little more lemon juice.

Warm 4 pita breads briefly on the grill for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Arrange warmed pitas, grilled chicken skewers, sliced red onion, halved cherry tomatoes and lemon wedges on a platter. Remove chicken from skewers and either place directly into pitas or slice and distribute among pitas.

Top each pita with 2–3 tbsp tzatziki, a sprinkle of parsley or dill and a squeeze of lemon. Serve immediately.

boneless skinless chicken thighs

extra-virgin olive oil

fresh lemon juice

dried oregano

garlic cloves, minced

kosher salt

freshly ground black pepper

plain yogurt (optional, for extra tenderness)

wooden or metal skewers (6-8 wooden soaked if using wood)

Greek yogurt (full-fat preferred)

cucumber, peeled, seeded and grated

garlic clove, minced

fresh dill, chopped (or 1 tsp dried)

pita bread, warmed

red onion, thinly sliced

cherry tomatoes, halved

lemon wedges

fresh parsley or extra dill for garnish

In a large glass jar, add 1 cup of anise seeds to 4 cups of neutral grain alcohol. Seal the jar tightly and let it sit in a cool, dark place for about 2 weeks. Shake the jar gently every few days to help the infusion process.

Infuse Anise Seeds

In a small saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring constantly until the sugar dissolves completely. Remove from heat and let it cool to room temperature.

Prepare Simple Syrup

After 2 weeks, strain the anise-infused alcohol through a fine mesh strainer or cheesecloth into a clean bottle. Discard the solids.

Strain the Infused Alcohol

Mix the strained anise-infused alcohol with the cooled simple syrup in a large mixing bowl or pitcher. Adjust sweetness to taste, if needed. Once combined, funnel the ouzo into clean bottles and seal tightly.

Combine and Bottle

Refrigerate the ouzo for at least 24 hours before serving. Serve chilled in small glasses, and enjoy with meze (Greek appetizers) or on its own.

Chill and Serve

Anise seeds

Neutral grain alcohol (e.g., vodka or high-proof grain alcohol)

Water

Sugar

Slice the kasseri cheese into 1/2 inch thick pieces and set aside.

Prepare the Cheese

Place the all-purpose flour in a shallow dish for dredging the cheese.

Prepare Flour

In a large frying pan, heat the olive oil over medium-high heat until hot but not smoking.

Heat Olive Oil

Coat each slice of kasseri cheese in flour, shaking off any excess flour.

Dredge the Cheese

Carefully place the floured cheese slices in the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and crispy.

Fry the Cheese

Using a slotted spatula, remove the fried cheese from the pan and place it on a plate lined with paper towels to drain excess oil.

Drain Excess Oil

Transfer the fried cheese to a serving dish. Squeeze fresh lemon juice over the top, and sprinkle with chopped parsley and paprika if desired.

Plate and Garnish

Serve immediately while hot, alongside lemon wedges for additional zest.

Serve Hot

Kasseri cheese

All-purpose flour

Olive oil

Lemon

Fresh parsley

Paprika

In a large brew kettle, add 6 gallons of water and heat to around 160°F (71°C). Add the Pilsner, Munich, and Caramel malts into a grain bag or directly into the water, and maintain the temperature around 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, remove the grains and rinse them with hot water to extract more sugars. Collect the wort (liquid) in the brew kettle.

Sparging

Bring the wort to a boil and add the hops. Boil for 60 minutes, stirring occasionally. This step adds bitterness and aroma to the beer.

Boiling

After boiling, cool the wort to around 70°F (21°C) as quickly as possible using a wort chiller or an ice bath.

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter with an airlock and let it ferment at a cool temperature (around 50-55°F or 10-13°C) for about 2 weeks.

Fermentation

Once fermentation is complete, prepare a priming solution by dissolving the priming sugar in a small amount of boiling water and let it cool. Add the priming solution to the beer, then transfer into sanitized bottles, leaving some space at the top.

Bottling

Cap the bottles and let them carbonate at room temperature for about 1-2 weeks. This step creates the carbonation needed for the beer.

Carbonation

After carbonation, refrigerate the bottles, then serve cold. Enjoy your homemade Greek lager beer!

Pilsner Malt

Munich Malt

Caramel Malt

Hops (Saaz or Hallertau)

Yeast (Lager Yeast)

Corn Sugar

Priming Sugar

In a large bowl, whisk together olive oil, minced garlic, chopped rosemary, salt, and black pepper.

Make the Marinade

Add the lamb chops to the bowl with the marinade. Ensure each chop is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Lamb

Peel and grate the cucumber, then squeeze out excess moisture with a clean kitchen towel.

Grate the Cucumber

In a medium bowl, mix together the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt until well combined.

Combine Ingredients

Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Preheat the Grill

Remove the lamb chops from the marinade and place them on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Grill the Lamb Chops

Once cooked, remove the lamb chops from the grill and let them rest for 5 minutes before serving.

Rest the Lamb

Serve the grilled lamb chops with a side of chilled tzatziki sauce and lemon wedges.

Plate the Dish

Lamb chops

Garlic

Fresh rosemary

Salt

Black pepper

Greek yogurt

Cucumber

Fresh dill

Lemon juice

Lemon wedges

In a small bowl, combine minced garlic, chopped fresh rosemary, dried oregano, ground black pepper, and salt. Mix well.

Prepare the Marinade

Rub the marinade all over the lamb shoulder, ensuring it’s well coated. Let it marinate for at least 1 hour or preferably overnight in the refrigerator.

Preheat the Oven

Peel and cut the potatoes and carrots into large chunks. Slice the onion.

Prepare Vegetables

In a large oven-proof pot, heat olive oil over medium-high heat. Sear the marinated lamb on all sides until browned, about 5-7 minutes.

Sear the Lamb

Remove the lamb from the pot. Add the potatoes, carrots, and onion to the pot and sauté for about 5 minutes. Place the lamb back on top of the vegetables. Drizzle with lemon juice and add water.

Add Vegetables and Liquid

Cover the pot with a lid or foil and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork.

Slow Cook

Remove the pot from the oven, let it rest for 10 minutes, then serve the lamb with the vegetables on the side. Enjoy your Lamb Kleftiko!

Serve the Dish

Lamb shoulder

Garlic cloves

Dried oregano

Ground black pepper

Large potatoes

Carrots

Onion

Wash the cucumber thoroughly. Grate it using a box grater or food processor. After grating, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.

Prepare the Cucumber

Peel and finely mince the garlic cloves. If desired, you can use a garlic press for a finer texture.

Mince the Garlic

In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dried dill, salt, and black pepper. Mix until well incorporated.

Taste the tzatziki and adjust the seasoning if needed, adding more salt or black pepper to your preference.

Adjust Seasoning

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.

Dried dill

Place a martini glass in the freezer or fill it with ice water to chill while preparing the drink.

Chill the Glass

In a cocktail shaker, combine 2 oz of gin, 1 oz of dry vermouth, and 0.5 oz of olive brine.

Mix the Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds, or stir gently for 30 seconds until well chilled.

Shake or Stir

Empty the chilled martini glass and strain the mixture into the glass.

Serve the Cocktail

Thread 3 green olives onto a cocktail pick and place it in the martini.

Add Olives

Express the oils from a lemon peel over the drink and drop the peel into the glass for added aroma.

Finish with Lemon Twist

Dry Vermouth

Olive Brine

Green Olives

Lemon Twist

Rinse the octopus under cold water, removing any debris. If the beak is still intact, remove it carefully. Place the octopus in a large pot of boiling water for about 10 minutes to tenderize it.

Cleaning the Octopus

After boiling, remove the octopus and let it cool slightly. In a bowl, mix olive oil, minced garlic, paprika, salt, and black pepper. Cut the octopus tentacles into manageable pieces and coat them in the marinade. Let it marinate for at least 30 minutes.

Marinating

Preheat your grill to medium-high heat. Ensure the grates are clean and well-oiled to prevent sticking.

Place the marinated octopus on the grill. Cook for about 3-4 minutes on each side until you see nice grill marks and the octopus is slightly charred. Baste with any remaining marinade during grilling.

Grilling the Octopus

Remove the grilled octopus from the grill and let it rest for a couple of minutes. Squeeze fresh lemon juice over the octopus and garnish with chopped parsley before serving.