The story
We don’t write the menu.
The day does.
Chef Eleni Vlachou came home to Xanthi after fifteen years in San Sebastián with one rule: cook only what exists within a morning’s drive. The fishermen know her by name. So do the cheese-makers in the Rhodope foothills.
What lands on the pass is decided at 6am, not on a printed card. Some nights it’s langoustine over vine cuttings. Some nights it’s a humble onion, cooked four ways.
✦
12
Courses
20
Seats only
340
Cellar labels
Chef Eleni at the pass
