From Tradition to Table
A celebration of Greek heritage, a farm-to-table philosophy and shared moments.
Created for Greek Chefs Abroad 2026 at Mar-Bella Collection, this menu reflects my approach to Greek cuisine — rooted in Mediterranean tradition, shaped by my experience abroad, and guided by the quality of seasonal Norwegian & Greek produce.
Each dish draws from ingredients, recipes and memories deeply connected to Greece, reinterpreted through a contemporary lens while keeping the essence of the Greek table at its heart.
Originally presented at Elix, Mar-Bella Collection, Parga, Greece · 17 July 2026
Part of Greek Chefs Abroad VI — From Tradition to Table.
Sharing appetisers
Smoked Cod roe tarama
dill oil & grated avgotaraho (bottarga)
Whipped Smoked Kopanisti
goat’s feta, charred Florina pepper & piment d’Espelette
Served with sourdough pita bread
Starter
Seafood dolmadakia wrapped in savoy cabbage, clams velouté sauce (avgolemono), chervil & leek oil
Family style sharing main Course
Dry-aged grilled monkfish fillet
served sharing-style with summer Mediterranean cassoulet of white beans, chorizo and seasonal vegetables, finished with smoked butter and confit lemon
Served with baby potatoes in herb butter emulsion
Dessert
Yogurt, kumquat & burnt honey
Goat’s yogurt mousse, kumquat cream & burnt thyme honey