It’s Friday night, and at the ancient theater of Epidaurus, a performance has just ended, and people are gathering at Leonidas’ tavern, chatting and commenting.
Except, this Friday, the legendary tavern has been moved to the space of the Irene Pappa School, where attendees, including actors and artistic contributors, had the opportunity to experience the atmosphere of a traditional Greek tavern, with wooden chairs, house wine, and a lively mood, combined with a surprise performance.
The menu we prepared was based on traditional Greek cuisine.
For salads, we had the classic “village” salad with tomato, onion, cucumber, fresh oregano, olive oil, and Kalamata olives, as well as black-eyed peas with fresh onions, parsley, vinegar, and olive oil.
For hot dishes, the menu featured delicious pastitsio, juicy tomatoes stuffed with rice and pine nuts, chicken with okra, vegetable briam, beloved soutzoukakia, and, of course, dessert with yogurt and spoon sweet, and semolina halva with raisins and cinnamon.
Photography: Ismini Kimioni
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