Sometimes the best recipes don’t come from planning, but straight from the garden.When we recently harvested these large, earthy beetroot bulbs, it was clear they didn’t need anything complicated — just warmth, good olive oil, fresh herbs and a little cheese. This dish is simple, grounding and full of flavour — exactly how we like to cook on Ikaria. Ingredients (approx. 2–3 servings) 500 g waxy potatoes 200 g beetroot 100 g onions (you can also mix with spring onions) 1 clove

Heute möchte ich euch etwas ganz besonderes vorstellen, das uns in der kleinen Taverne Platanos in unserem Heimadorf Agios Dimitrios...

What a delicious greeting from the Icarian kitchen! In the small tavern Platanos, the owner Philipa served us this wonderful soup made...