Gàstra

Η Πηνελόπη.
Penelope arrived at .be. Paul’s wooden eco bike from I also thank my friend Stefanos .bike_belgium. gastra continues the ecological distribution with authentic recipes from the Greek cuisine, now also with an ecological wooden bicycle made in Greece 🇬🇷. Thank you Paul ! Ευχαριστώ cocomat.
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Κολοκυθάκια αυγολέμονο.
Today’s recipe is for a classic, delicious, comfort family dish, but also very elegant: zucchini stuffed with egg-lemon sauce avgolemono.
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#κολοκυθακιααυγολεμονο


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Super girl.
Medium lemony appearance, restricted and austere at the beginning, opening at the med-palate. Juicy lemons, green apples, white peaches, a gentle touch of white lemon flowers and pastry notes. Chalkiness, smashed seashells and minerals are coming at the palate. A brilliant mouthwatering acidity, low alcohol, ethereal elegant texture and medium body describe the structure. At the long finish vanilla notes add more complexity. Enjoy this with or without food at any time of a day.
winery.
Jimas Winery is a family business, whose winemaker is Panagiotis Tzimas DipWset. The vineyard of Jimas Winery is located a few kilometers away from Amvrakikos Gulf and the mouth of the river Arachthos. 60% Merlot and 40% Cabernet Franc are planted in the vineyards of the Estate and give high quality wines. At the same time, it also carries out single vineyard vinifications in collaboration with local winegrowers. These are the wines that mention the subtitle Les Vignerons on the front label and the name of the vintner on the back label.
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Mornings in the kitchen start with traditional pies, with fresh vegetables and PDO products such as feta cheese from Nikos .kopanaki , extra virgin olive oil from Roubini .
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Φάβα.
Fava Mezze.
Three favorite ingredients from Greece 🇬🇷, from three people with a lot of love “meraki” fava beans “afko” from and the island of Limnos, capers from from the island of Syros and olive oil from the Panagiotopoulous family from Kalamata.
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In the music, the chef’s favorite maestro Giorgos Zampetas with a song that is always relevant.
Song: Polyxeni
Album: Dokoumenta 1975
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Τα τυροπιτάκια.
The mini cheese pies, small bites, PDO feta cheese from .kopanaki 🇬🇷 wrapped in phyllo and baked with extra virgin olive oil. Perfect for snacks, events or your aperitif.
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Κοτόπιτα στριφτή,
Kotopita strifti. Twisted chicken pie,a pie with a traditional identity. Sofia .o.d says that if she had to choose a favorite pie it would definitely be a chicken pie. At gástra you will find chicken pie as it is made in Epirus, with slow-boiled chicken, fresh sheep butter and grated feta cheese.
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#κοτοπιτα










#ελληνικηκουζινα



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Μπακλαβάς με καρύδια.
Baklava with walnuts, Saturday’s baklava in the oven is a recipe made by the chef with a lot of love and passion.
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Jack of Spades,

Panos Jimas is back with the very limited production Jack of Spades Day 15 Jima Winery,🇬🇷 .winery which has a very serious chance of being your next favorite red wine. From the Greek, not so recognizable variety, Vlachiko, with the well-known care and temperament of Panos, this fine red wine was born and it will captivate you with its juice and its beautiful label.
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Panos Tzimas, oenologist chemist, WSET Diploma graduate, is a guy full of unpredictable ideas that shake up the Greek wine scene every time. Here we are in Zitsa of Ioannina, at an altitude of around 600-700 meters, next to the river Arachthos. On steep slopes and low temperatures, a few acres are cultivated with Vlachiko, which seems to love these conditions. On the initiative of Panos Tzimas, a new project was born. “Les Vignerons” is about his collaboration with local winegrowers to express together, the multifaceted character of each vinta
The Vlachiko for Jack of Spades 2022 Jima Winery comes from vineyards in Sakellariko, with Mrs. Vasso (Vasso Tori, philologist) responsible for their care and cultivation. You will rarely come across a single varietal 100% Vlachiko, since it does not easily fit into molds. The very careful vinification and the technical mastery of Panos, combined with staying for 11 months in oak barrels, gave a red wine with a sophisticated finesse and an impressive development in the mouth, since every second unfolds something new.
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#ηπειρος
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Χταπόδι με κοφτό.
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Our signature octopus simmered with fresh tomatoes and spices, cooked in its broth with ditali lisci pasta.
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#χταποδιμεκοφτομακαρονακι














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Exceptionally closing at 16:30
See you tomorrow

Κριθαράκι.
Μανέστρα με αστακό 🇬🇷
Orzo pasta with lobster, fresh tomatoes, zucchini, peas, Greek saffron and several kinds of fresh basil.
A signature dish from the chef for the weekend to with family or friends.
Good company, delicious food and quality wine in glasses 🍷
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Today we are closing at 15:30
See you on Monday
Thank you

Every day we bake fresh traditional pitas. 🇬🇷
Fresh ingredients, crispy phyllo, AOP feta cheese .kopanaki & extra virgin olive oil
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Ο μουσακάς.
Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional. Place of origin, Egypt, Greece, Middle East. Main ingredients, Eggplant or potatoes & minced meat.
Region or state, the Balkans and Eastern Mediterranean. o.d

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The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot.
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The versions in Egypt, Turkey and the rest of the Middle East are quite different. In Egypt, messa’aa can be made vegan or vegetarian as well as with meat, in all cases, the main ingredient is the fried eggplant. In Turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. In Saudi Arabia muṣagga‘a is eaten hot, but in other Arab countries, it is often eaten cold, but occasionally hot as well.





















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Ντολμαδάκια.
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Dolmadakia
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The first recorded reference to the dolma begins with the goddess Hera and is found on the west pediment of the Parthenon, where the goddess is depicted secretly eating dolmas from the pot and guiltily looking behind her so that no one can see her. The ancient Greeks called the dolmades they made with tender fig leaves “thria”.
Greek traditional edesma or mezes. It comes in two basic variations, wrapped in vine leaves or cabbage (cabbage dolmades). The most well-known version of dolmades is “jalanji” (without minced meat). Dolmas can be cooked with olive oil, or even without minced meat, a dish that is sometimes called “yalancı” which means “liar” or “fake” in Turkish. “Fake” dish because it does not contain meat. Yalanji dolmades are an oily food and are especially preferred during periods of fasting, being a nutritious alternative for an appetizer or main course, tasty and absolutely healthy, as long as they do not burden many calories, fat and salt. They are served cold or hot and are enjoyed with yogurt. Their origin is from Asia Minor, hence the name yalantzi. The refugees brought them to Greece with their arrival. Today dolmadaki are known all over the world.
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#ντολμαδάκια
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Ρεβιθάδα.
Chickpeas soup, based on Mediterranean diet.
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They say they are the fruits of Poseidon. They are eaten cooked, but also grilled after first being soaked as stragali. And this habit is ancient. They were offered as “snacks” at meals, just as they are today, soaked and baked. In addition to cooking, chickpeas are used to make seven-leaved bread.we are using chickpeas from Lemnos island
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