A noisy market with many Greek fishermen pulling you by the hand to buy. So I like to start my mornings when I go in search of fresh seafood, all the way to Greece. I like Greek taverns, where I get my inspiration. The kitchen is a place that you must respect and master, but when you cook seafood you need a soul.
That is why, when I see the talent of a Greek chef from the early youth, to turn a squid into a delight, keeping the fresh essence of the sea, I get overwhelmed. I have cooked in many places around the world, I studied at the Culinary Academy in Athens, but there, in a fish market in Greece, is where I choose from fishermen the seafood with their own individual stories, and the taverns inspire me to create new recipes. That is why, at Mesogios, we bring to our customers the aroma and finesse of some dishes that conquer through simplicity, flavor and freshness.