Diary

As soon as it started smelling like spring, the dishes prepared by the Mum Institute’s cooks Panos Smyrilios and Melpomene Kalantzi were colorful, fresh, fragrant and once again delicious. 

 The weekend breakfast provided a choice of cereals, yogurt, milk and oat milk, cakes and spreads and continued with freshly made sandwiches provided by Queen Bee restaurant.  

 The meals included chicken burgers with potato salad and pesto topped with Gruyere provided by Kourellas Organic Cheese Farm and sourdough bread by Betty’s Bakery, as well as homemade shrimp pasta with cherry tomatoes and parsley topped with cabbage and carrot salad. 

The desserts were handmade brownies that surfaced in homemade whipped cream and of course the beloved praline croissants from Queen Bee.