The Open Pantry

The names behind every plate.

We don't fear showing you our pantry — we built our reputation on it. Seventy years of cooking has taught us one thing: if the ingredients are honest, the food can't lie. Here are the producers, farms, and families whose work ends up on your fork.

The Pantry Door

What we use — and what we never will.

Every spoonful is built from this list. If an ingredient isn't on the left column, it isn't in your food.

What we use, every day

Sourced honestly · Named with pride

  • Spartan extra-virgin olive oil — From a producer of boutique olive oil.
  • Vegetables from the Athens central market — picked daily before service
  • Aegean fish from the Athens fish market when in season
  • Minced Meat from our Grinder Our restaurant uses a special meat grinder to ensure 100% control over the minced meat recipe in all our dishes.
  • Greek feta PDO — never imitation, never industrial
  • Bio Yogurt from small producers in Livadero and Mytilene.
  • Fermented bread — from a bakery dating back to 1907.
  • Flower of Salt - Rock Salt from the Kythira island
  • Wine from small Greek estates — a boutique winery in the mountain village of Arnados on Tinos
  • Fresh dough & béchamel made from scratch, every morning

What we strictly don't use

Not now. Not ever.

  • Industrial seed oils — no sunflower, soybean, canola, anywhere
  • Flavour enhancers — no MSG, no powdered bouillon cubes
  • Palm oil, in any form, in any product we touch
  • Frozen ready-made bases — no boxed moussaka, no shortcut sauces
  • Imitation feta or unnamed "white cheese"
  • Pre-mixed béchamel or powdered sauce starters
  • Mass-market tomato concentrate with additives or colour
  • Artificial colourings or preservatives
  • Anonymous bulk ingredients we can't trace to a person
  • Frozen pre-fried foods — no industrial chips, no reheated meats

Where our food comes from

The regions and people behind the plate.

Most of our producers are small. Each card below describes the kind of supplier we source from for that ingredient — as we confirm individual names and permission to publish, we'll add them here.

Sitia, Crete

Spartan olive grove

Extra-Virgin Olive Oil

This olive oil production is certified organic, grown in Koroneiki variety groves near Sparta in the Peloponnese without harmful chemicals or pesticides. The farm uses extremely low extraction temperatures and scientific monitoring throughout production to preserve the oil's unique health-beneficial properties and flavor. This long-standing producer has won over 500 international quality and taste awards, with multiple products ranking in the top 10 worldwide across various categories — never a blend, never anonymous.

Karystos, Evia

Livadero and Mytilene dairies

Yogurt & Sheep's Cheese

The bio yogurt comes from small producers located in Livadero and Mytilene, who use organic farming practices without harmful chemicals. These small-scale producers carefully craft their yogurt using traditional methods while maintaining certified organic standards. The yogurt represents local Greek organic dairy production from two distinct regions known for their quality agricultural products.

Arcadia, Peloponnese

Kythera Rock Sea Salt

Thyme & Wildflower Honey

Kythira salt is a natural sea salt harvested from the rocky shores of Kythira, a Greek island where winter waves fill natural rock cavities with seawater that evaporates under summer sun from mid-July to September, leaving white salt flakes. This unprocessed salt is rich in 91 minerals—including high potassium and magnesium—while containing lower sodium chloride than refined salt, and it retains distinctive flavor from sea flora like algae and moss.

Athens Fish Market

Athens Fish Market

Daily Aegean Catch

Mackerel, sardines, sea bream — whatever came in that morning. We've worked with the same Varvakeios stall for years. If they don't have something good, we don't serve fish that day.

Tinos, Cyclades

Tinos Wines

POD Tinos Wines

This wine delivers distinctive, earthy flavors that capture the rugged mountain terroir of Tinos and showcase the unique character of native Greek vines. Grown in harsh Cycladic conditions with poor granitic soils and continual wind, it offers an authentic boutique experience reflecting centuries of traditional winemaking heritage.

Marathon, Attica

POD Feta Cheese

Eggs, Poultry, Wild Herbs

This feta comes from a traditional cheese dairy in the rugged mountain region of Sfakia on Crete, where it is made from unpasteurized sheep's milk or a sheep-goat mixture following centuries-old Cretan methods. The cheese has a salty, slightly spicy flavor with a yogurt-like texture and is aged for at least three months, capturing the distinctive taste of Crete's high-altitude pastures and pure mountain environment.

Why we open the pantry

If you can't name it, we won't serve it.

Most restaurants would never show you their pantry. We invite you to walk through ours.

It's a simple rule we've kept for 70 years: if we can't tell you who grew it, picked it, pressed it, or milked it — we don't buy it. Every olive oil bottle has a producer. Every cheese has a dairy. Every fish has a name behind the stall.

This is how a family kitchen has always worked — yours included. We just decided to keep doing it when the rest of the industry stopped.

The bell at our door has rung since 1956. The standards haven't moved.

Eat what we use. Buy what we use.

The same Cretan olive oil, the same Peloponnesian honey, the same hand-picked herbs — bottled and ready for your own kitchen.

Shop the Pantry Taste it at our table