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How much do we really know about Ancient Greek cuisine? We, however, from curiosity, admiration and obligation to our ancient ancestors, decided to devote ourselves to this subject. It is also know that gastronomy is integral part of a peoples culture. The effort was extraordinary. It is a known fact that any one who is the first to introduce something always faces difficulties. Our ancient literary inheritance has been very rich. Some of it is being studied at the universities, some of it at the museums. Could there be though a possibility for some of it to be studied at the restaurants? Teachers - professors - archaeologists have explored the subject as well as every habit of the ancient Greeks.
The deeper our research, the greater our surprise and our admiration was. We never thought that we would find out so much about the Ancient Gastronomy. Specifically we are mentioning that Deipnosophists, is a 15 - volume book which contains exclusively ancient recipes and habits. The tastes, superb, forgotten though but surely healthy! The combinations exquisite and novel. The Ancients did not have rice, potatoes, tomatoes, coffee or sugar and they had to cook with other grain ingredients such as thickly grinned barley, and other healthy alternatives. The place we chose for this world premier had to be equally impressive! Everything about the place is unique, from its cooking utensils and the personnels uniforms to the elegant atmosphere. ARCHEON GEVSIS restaurant is a genuine symposium, filled with flute and string music. It is the new trend in high class food experience. Soon all over the world with the franchise system! | ||||||
THE MENU... Cuttlefish in its ink with pine kernel and barley |
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| Steamed sea bread with vegetables and spices Epectos in Opsartiko says the following: Mixture of fish and vinegar baked cheese, keimino, fresh and dry coliandro, with clean onions and raisins or honey. Pork shishkebab and veal in dark juice with pea puree and crouton. Stratis in Kallipides states about Hercules: immediately he grabbed hot pieces of meat and ate heartily. Piglet stuffed with game, eggs, cheese fried liver, apple, chestnuts, pine kernuls, raisins and spice. For 10 people after special order. Piglet stuffed with small birds, egg yolks, and small pieces of meat cooked with pepper. | ||||||
| Stuffed slices of pork, filled with plums in dark juice accompanied by artichokes and fresh pea puree. Epikratis in his "Merchant" says: I saw the best pork meat, roast - baked on fire. Pork meat cooked in the pot with apples, pears and vegetables. They serve meat cooked in a closed pot with its juice. Someone said: give me more pnikto (meat boiled in a well covered pot). Epiplous (Omentum): fried liver wrapped in lamp omentum accompanied by asparagus, eggs and cheese. Afterwards they brought liver fried wrapped in lamp omentum. Myrtilos, says that the graft is also mentioned in Epiharmos Bakhae. In the end Kynouklos says to Oulpianos: You have, wise Olpiane, the omentum to use so you can wrap yourself and burn thus to relieve us from your questions. | |||||
| Shrimps with vinegar and honey accompanied by zucchini and cauliflower. They were named carides (shimps) from cara (head) because the head is the biggest part of their body. Chicken in thickly ground barley With these Nikandros emphasizes the use of peeled barley, recommending to pour over chicken broth. So he says, grind barley and boil it in oil.. Beef Steak with pea puree and leek (900 gr.) Herofontas, was shopping meat once, the butcher gave him a piece with a heavy bone attached to it. Herofontas, told him: Butchers don't weight the bone along with the meat the butcher replied that the meat near, the bone was very delicious. And Herofontas said: There is no doubt my dear but when you weight it along with the bone, it worries me. | ||||||
We look forward to meeting you soon-even from today - so that you can experience our tasty heritage which guarantees special delights of the palate along with a light stomach. In our endeavor we would appreciate your feedback and your constructive criticism since we are positive that it will only contribute to the improvement of our restaurant. Our newspaper - menu published in Greek, english, french, italian, german language and soon in japanese language! In his book Dipnosofistes, the author Athineos, who lived in the 3rd century A.C., describes the dinner offered by the wealthy Karanos, on the occasion of his wedding . At the beginning, the recounts, a silver goblet and gold diadem were offered to each dinner-guest. Then came the food on silver and bronze platters. Chicken, roast, duck dishes, goose dishes, lamb, rabbit dishes, pigeon dishes, turtledove dishes and partridge dishes. Then there was a break with entertainment provided by musicians and flute-girls. In the second part of the dinner there was roast piglet on a silver platter. It was stuffed with roast thrush-birds and figeaters, oysters and scallop topped with egg-yolk. Today, we are well-aware that our ancestors, especially the Macedonians and the Thessalians enjoyed great meals! The Mycenaeans, since the 15th and 14th century B.V., had cereals as their staple diet, and used the words sitos and crithi ( wheat and barley). They also ate a lot of figs, honey and cheese. The ancient Greeks were the first to record different culinary methods in the 5th century. From salvaged scrolls we know that our ancestors created the first gastronomic record in the world. They even had sweet-sour tastes, which we had been ignorant of until they came from... China!
They also prepared delicious salads to accompany fish while in their wine, as Homer mentions, they grated cheese from goat milk. Theofrastos mentions 5 different kinds of radishes, pointing out that the radish from Viotia was the sweetest. We know that the ancient Greeks used to eat radishes with bread for breakfast! We have a lot of descriptions of ancient dinners from Plato, Hisiod and Plutarch. The ancient Greek diet is the basis of every healthy diet in most areas of the world. But how many people are aware of this? The scientific research, the knowledge of our specialised chefs and the passion of an enterprise whice opens restaurants with concept only, like the well-known and well-established Beer Academy, are the ingredients we have used to create a unique restaurant. The Arheon Gevsis (Tastes of the Greeks) invites you taste its unusual dishes which come directly from the ancient times, with little interference so that they live up to the present-day demands for taste, quality and wholesomeness. These are dishes with pleasant tastes. Tastes unknown to our mouth and to our palate. Each of these tastes is a surpassingly unusual experience which you will remember for ever! | ||||||
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The question asked is: Didn't these people eat? Not only did they eat but they also had transformed eating into a genuine delight! Just the numbers alone can show us that ancient Athenians did not have to work as hard as they do today; they had plenty of time to devote to philosophy, good food and wine; there were 20.000 citizens and 400.000 slaves. 
The ANCIENT NEWS is the newspaper which publish the menu of the restaurant in Ancient Greek to English. It will also include_once the ancient source where certain relative information astound as well as interesting stories from the life of our Ancient ancestors.
The ancient Greeks might not have know what rice, sugar, corn, potatoes, tomatoes and lemons were like, but they used a wide variety of spices for their game, a lot of onions, pure olive oil flavored with mint and thyme. They also prepared pastry from finely sifted flour topped with must!