Menus from our 2026 Workshop

Here are the menus from our 2026 workshop… The names of the tavernas are in bold.

KALI OREXI (Good Eating!)

MANIAS, Pothia (This was the Welcome Dinner, on our first evening, on the central area of the waterfront of Pothia)

Horiatiki salata (Greek salad)

Green salad

Horta (boiled wild greens)

Saganaki (fried cheese)

Taramosalata

Fava (yellow split-pea puree)

Carpaccio (fish)

Garithes (large prawns)

Here we are at EXANTAS. Ann (in green, left front), then Kristin, Nadia, Lesley, Helen (hat), Pauls (turning to Helen), Maureen, Janey, George.

EXANTAS, Pothia (This was lunch on the first day, at a family taverna near the fishing harbour at the east side of Pothia port)

Mermizelli (traditional Kalymnian salad with rusks and capers)

Horiatiki salata

Cheese from Astypalaia

Mavromatica (black eyed beans salad)

Peppers stuffed with feta

Shrimps from Symi

Maridaki (whitebait)

TO KYMA, Emporios (Lunch on the day we traveled right around the island. After an enormous lunch we had a swim.)

Gigantes (baked large beans)

Baked feta

Zucchini fritters

Briam (vegetables in red sauce)

Goat in red sauce

Dolmathes (stuffed vine leaves, half with rice, half with meat)

This was at MARINAS in the village of Panormos at the centre of the island. There is no menu from here because we all picked dishes from the hot box. Christos, our wonderful bus driver, joined us. Next to him is Kristin, then Paula, Janey, Ann, Lesley, Helen, Maureen, Nadia.

BAGALAGATOS, Pothia (Dinner in the taverna in the back street. We had ordered far too much as usual.)

Aragula salata

Quinoa salad

Kalynian kopanisti (spicy soft cheese)

Kavourmas with eggs (the sponge diver’s dish of salt beef)

Pikilia (platter of mixed grilled meat)

Patates tiganitas (fried potato chips)

Here we are in what was Charmian Clift’s favourite taverna": ‘Xefteris’ in her day, as you can see in the faded sign above out heads. It is now To Limeri tou Mavrou.

TO LIMERI TOU MAVROU (Pothia. Dinner in little taverna in the side alley off the back street. We actually ate outdoors. )

Fava

Horiatiki salata

Horta

Octapus keftedes (rissoles)

Swordfish

Moussaka

George and Ann and Kristin look on while Lesley looks at the Maouri in the pot. Paula at rear.

TSOPANAKOS (Up the west coast, our farewell dinner)

Tsopanakos Salata (with smoked mackerel)

Green salad

2 types of local cheese made by Aphrodite (proprietor):

                  Kopanisti

                  Kalymniko

‘Phylla’ (dolmathes). A mix of some with vine leaves and some with cabbage leaves; some filling meat and rice, some filling zucchini

‘Maouri’ (the goat stuffed with rice in traditional Kalymnian way and cooked in a pot in outdoor oven

George’s wife. Themelina, is at the table, while George dances with Michael and Mikes, and the musicians play on….