Category: food stories

My passion for high-quality products—those worth bringing from the southern Peloponnese to a city like Berlin—led me to the wild coasts of Mani, perhaps the most beautiful and rugged landscape in the Peloponnese. There, where cliffs drop sharply into the sea and the light seems to scrape against the rocks, the people of the small villages continue an ancient craft: harvesting salt by hand. The salt is born in natural rock pools. Every day, the sea sends in waves that fill these stone basins; the water recedes, leaving behind its white mark—the salt, which dries under the sun, hardens, and waits to be gathered. The grains are carefully cleaned, not by machines, but by human attention and patience. Untouched by further processing, this salt retains the full richness of the minerals and trace elements gifted to it by the sea. Its flavor is deep, almost earthy, able to elevate even the simplest dish. Its delicate flakes crumble between the fingers like tiny...

Laconia is a perfect destination for exploration on various levels. Beyond the natural beauty, the beaches, and the beautiful landscapes, food is also a great reason to visit. Laconia produces almost everything, from honey, olive oil, oranges, lemons, luxury wine to all kinds of vegetables. The meat also comes from the region. The oxen in Mani graze freely, as do sheep and other animals throughout the entire region. The fish is always fresh from the Laconian Gulf. I decided to start presenting to you the reasons you should visit Laconia. The first category is a food guide. In the photos below, you can get a taste of the traditional pies “Pita travichti” from Mani region. In appearance, it closely resembles the famous Hungarian Lángos. It is a delicacy made from dough fried in oil and is often served with the well-known kalamaki or souvlaki (pieces of meat in skewer) or with local graviera cheese. The photos you see here were taken today...