Menu development and a two month residency at the kitchen of Taxidi in Tinos. A new multidisciplinary space rooted in art, culture, and education, conceived and run by Virginie Muys and Manthos Kaloumenos. Located on the port of the island, the space featured an art gallery, a selection of clothes and accessories and an open air courtyard for coffee and food.
I created a simple menu for cold preparations: breakfast dishes, light lunch and evening wine pairings. Tinos has an abundance of amazing products such as cheese, wild artichokes and capers and a great variety of wine. The goal was to use locally sourced ingredients, seasonal and almost 90% organic produce.
We collaborated with the wonderful people of Tinos Ecolodge perma-culture farm for most of our vegetables, with Mrs. Nikoleta who supplied us with homemade jams made with the fruit of her orchard and our neighbours from Sol Bake and Coffee Project provided us with freshly baked cakes and desserts.
The kitchen was run by yours truly and trusted friend and collaborator Fotis Gavras.
Selected images by Mara Desypris.