Farm-Fresh Produce
Vegetables, herbs, fruit, and olive oil sourced from Messinian farms and groves.
Every Menu is a Conversation.
No fixed list of dishes. Each evening is designed for the host, the guests, the season, and the day.
Chef Konstantine does not work from a fixed menu. Each event is designed in direct conversation between the chef and the host — built around your preferences, your guests, the season, and what arrives fresh that morning from the sea and the land.
An International Kitchen, Rooted in the Mediterranean
Forty years of cooking across continents has shaped a kitchen that moves easily between traditions — Mediterranean at its heart, but at home with international techniques and flavors. Whether the evening calls for a classic Peloponnesian feast, a refined French-influenced tasting menu, or something entirely your own, the foundation remains the same: exceptional ingredients, treated with respect.
Three Principles
Farm Fresh. Free Range. Caught That Morning.
Every menu is built on three principles:
Free-Range Meat
Lamb, goat, chicken, and beef from local Peloponnesian farmers.
Fresh Seafood
Fish and shellfish from the morning's catch at Koroni, Methoni, and Finikounda harbors.
“No two evenings are ever the same.”
The Process
How It Works
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01
Inquire
Send a message with your event details: date, guest count, location, occasion.
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02
Converse
Chef Konstantine speaks with you directly to understand your vision, preferences, and any dietary requirements.
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03
Experience
A bespoke menu is crafted for your event, prepared in your villa, hotel, or venue.