Braised FoodMorias 21
To commemorate the 200th anniversary of the start of the Greek Revolution, a special menu was prepared based on ingredients and recipes of the period. Following in the footsteps of the revolutionaries of 1821, we gain an insight into their way of life and in particular, their eating habits.
The purpose of this action is to enhance experiential and informational familiarity with the conditions of the liberation struggle through gastronomy and foodstuffs, but also the adoption of these recipes by restaurants in the Peloponnese, the serving of the respective dishes to visitors in the region, or the drawing of inspiration from the ingredients for the creation of their own dishes.
With the help of a specially curated menu, select local restaurants in the Peloponnese, but also in Athens, Thessaloniki and across the country, will be able to offer their guests a taste of… Revolution.
Chef Lefteris Lazarou
“The gastronomy of the Peloponnese is deeply rooted in history. The quality agricultural products one finds in the Peloponnese, such as extra virgin olive oil, wine, fruit and dairy foods, along with the passion of the producers."
Pairing suggestion by Master of Wine Konstantinos Lazarakis
“There may be no other natural product from the earth, which expresses with such clarity but also complexity the characteristics of the place it grows, than the grape that is transformed into wine. Anyone who knows the Peloponnese even a little can easily imagine that its wines will be exceptional. And vice-versa: a sip of Peloponnesian wine can show just how exceptional the Morea is.”
The menu is accompanied by a wine pairing suggestion, featuring local varieties, by Master of Wine Konstantinos Lazarakis.
Peloponesian SaladMorias 21
Peloponnesian salad with lupin beans, Feneos beans, lettuce hearts, Kalamata olives, dried figs, dried apricot, mint and cheese with yogurt and fennel sauce.
Artichokes in oil with lemon prawnsMorias 21
Artichokes in oil with lemon prawns
Prawns with goggesMorias 21
Prawns with gogges (handmade pasta), tomato and sfela cheese (PDO)
Cuttlefish in inkMorias 21
Cuttlefish in ink, with rice, bay leaf and fennel
Cured meagre with lentilMorias 21
Cured meagre with lentil and sour apple salad and Kalamata extra virgin olive oil
Slice of white grouperMorias 21
Slice of white grouper with sautéed seasonal greens
Grilled squidMorias 21
Grilled squid with eggplant salad
Stewed octopusMorias 21
Stewed octopus with pasta
Moschato or a blend of Peloponnesian white varieties or sweet red Mavrodaphne
Lamb shankMorias 21
Lamb shank with cauliflower purée in wine sauce with figs
Goat ribsMorias 21
Goat ribs with roast celeriac wedges
Pork in tomato sauceMorias 21
Pork in tomato sauce with vegetables and hylopitaki pasta
Red Mavro Kalavrytino
Cabbage leavesMorias 21
Cabbage leaves stuffed with ground beef, zucchini and almonds, with a lemony yogurt sauce
All recipes are available in www.morias.com