Flavors of the Greek Revolution

In the footsteps of the Revolutionaries of 1821 we follow their way of life, focusing on their eating habits.Get a taste of these delicious dishes!

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 LazarouMorias 21

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."

Master of Wine Konstantinos LazarakisMorias 21

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.”  

Master of Wine Konstantinos Lazarakis., From the collection of: Morias 21
Barrels of wine, From the collection of: Morias 21
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The menu is accompanied by a wine pairing suggestion, featuring local varieties, by Master of Wine Konstantinos Lazarakis.

SaladMorias 21

Let's start with the salads

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.
White Moschofilero

Braised FoodMorias 21

The braised foods

Artichokes in oil with lemon prawnsMorias 21

Artichokes in oil with lemon prawns
White Lagorthi

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
White Sideritis

Seafood dishesMorias 21

From the sea

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
White Roditis

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

Meat Variety 2Morias 21

Meet the meat

Lamb shankMorias 21

Lamb shank with cauliflower purée in wine sauce with figs
Dry Mavrodaphne

Goat ribsMorias 21

Goat ribs with roast celeriac wedges
Red Agiorgitiko

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
Rosé Agiorgitiko

Credits: Story

All recipes are available in www.morias.com

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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