The food of mountain Greece

With wild forest berries, smoked olive oil, mustard and crisp chips of hand-made sour trahana.

Ash-roasted potatoes filled with aged Xanthi kasseri cream, black Pindus truffle and crisp wild boar apaki.

Sautéed forest mushrooms (porcini, chanterelles) with wilted wild greens, a burnt onion broth and galotyri foam.

Crisp hand-rolled filo brushed with butter, layered with a cream of wild mountain greens, herbs and barrel-aged feta mousse.