Our café operates with a transcultural mindset but acts locally. The meals, snacks, and beverages we offer are made from regional and organic ingredients. We maintain close cooperation with local producers—for example, we source vegetables and grains from a farmer in the Thessaloniki area. Our natural wines are produced in small batches from revived indigenous grape varieties.
In addition, we avoid single-use utensils as much as possible. When processing raw materials, we strive for zero waste.
Example: We not only use fermented radishes but also prepare delicious pesto from their leaves, which would otherwise be thrown away. We apply the same principle to many other edible plants to use as much of the food as possible.
