Sourcing the Season: Our Greek Producers

A menu is only as honest as its suppliers. At Esthiō, the season decides what we cook, and a small network of Greek producers decides how good it can be. We build relationships slowly and keep them for years.

Let the Calendar Lead

We rewrite the menu as the year turns — bitter greens and citrus in winter, the first tomatoes and stone fruit in summer, game and roots as the weather cools. Nothing arrives out of season, which means some favourites disappear for months. We consider that a feature, not a flaw.

Knowing the Hands

Our olive oil comes from a single grove in the Peloponnese; our cheese from a family dairy that has not changed its method in three generations; our fish from day boats on the Aegean. Knowing the hands behind each ingredient is what lets us cook with so little intervention.