Calabria Octopus with Pomodori, Capers and Basil / Minestrone Soup with Rice Espuma and Saffron
Orange and Cinnamon Jelly
Beef Tenderloin Skewers / Patatas Paha / Wild Rocket Salad with Beetroot and Lemon Comfit / Mayo Verde
Profiterole / Vanilla Bean Espuma
Banoffe Mini Shots
menu price: 30 euros
The Founders of Gastronomic Collectiva are Basque Inigo Ocharan and Greek-Italian Marko Rossi. Both chefs are graduates of the DCTInternationalHotelΒusinessManagementSchool in Switzerland and are currently based in Athens while in the past they have worked in several restaurants in Greece and abroad.
The cooking technique they have adopted is the result of their experience in professional kitchens. They pay attention to quality and to fresh and seasonal products.
Apart from cooking, Marko and Inigo also aim at sharing their knowledge and their secrets with those who are willing to learn.