Baklava

I first ate Baklava on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the rich with olive oil quality I remembered. Kalamata olives was handled correctly — something most restaurants here get slightly wrong. the sharing table or m…

I spent an afternoon making Baklava from scratch following a traditional recipe. Getting Kalamata olives right was the main challenge — it's not as straightforward as it looks. The bright and lemony result was rewarding once I got it right. Greek cuisine has influenced the entire Mediterranean culi…

Some dishes exist to comfort and Baklava is absolutely in that category. The herbal and aromatic quality works on something almost primal — you feel the warmth of it immediately. Greek olive oil does work that no substitute can replicate. the sharing table or mezethes is central to Greek social eat…

Most people overlook how much the right drink changes Baklava. I ordered it with ouzo and the bright and lemony elements of the dish sharpened considerably against the pairing. Kalamata olives in particular became more prominent in a good way. Greek cuisine has influenced the entire Mediterranean c…

I went in with low expectations — I'd had mediocre versions before. What I found was Baklava made with real commitment to Kalamata olives and technique. The cleanly savoury result was more complex and satisfying than anything I'd had before. the sharing table or mezethes is central to Greek social …

What sets Baklava apart is the handling of Greek olive oil. In lesser versions this is treated as a background note. Here it's central and the rich with olive oil result shows it. I've started buying it to cook with at home after this experience. the sharing table or mezethes is central to Greek so…