The starter is stuffed vine leaves served with sour cream, olives and a drizzle of olive oil. The vine leaves were stuffed with sticky rice. As plain as rice can be, the taste flavoured only by the sour, sweet and slightly bitter preserved leaves used as the wrapping.
The appetiser is grilled vegetables. Zucchini, bell peppers, mushrooms and eggplants. Again such common vegetables simply grilled with olive oil sprinkled with ground black pepper and sea salt. Simply divine. The sweetest bell pepper I have ever tasted.
Ahh, the main course of grilled seabass with herb rice and garden vegetable. The Greeks use the freshest fish. Though I keep thinking of kicap and cili api while partaking this meal.
Dessert is a sinfully sweet Cephalonian almond cake drowned in honey with a side of home made vanilla ice cream. Excellent accompanied by fresly brewed coffee.
This meal took a good 2 hours to complete. The Greeks take their meal time seriously and make sure that the guests enjoy the experience thoroughly, not just the food but the ambiance and more importantly the conversation that goes with it.