As part of our summertime events, the Gastronomy Club of Mykonos - an open group of people supporting the culture of good food, taste and delight- asked cooks of the island to present an assortment of meze combining traditional and modern perspectives.
Meze is a small plate, often as little as a bite of tasty food to accompany ouzo, tsipouro or wine. After a hiatus where greek restaurants steered away from this tradition, meze -and the mentality of sharing food with friends and family that comes with it- is attempting a strong comeback. Many of us would love to see professional cooks and restauranteers focusing their efforts on evolving this tradition that perfectly fits the range of ingredients our country produces, as well as the psyche and habits of the Greek people.
This Sunday the 17th, and the following on the 24th of July in Cine Manto (Mykonos) at 11:30 in the morning.
Two specialists of Meze will also be present on Sunday the 24th of July:
Chelmis Greg from “Mezen” in Larissa and Volos and
Michail Nicos from “Argoura” in Kalithea (Athens)