FROM THE FARM TO THE TABLE, FROM THE TABLE TO THE FARM
Since 1998 we faithfully serve our vision; we have been taking care of the preservation, revival, highlighting and promotion of both the tangible and intangible wealth of the Cretan diet.
Our first concern is producing healthy products with real nutritional value that do not burden the environment and reach FROM THE FARM TO THE TABLE. But, we do not stop here; we continue FROM THE TABLE TO THE FARM following the principles of sustainable gastronomy.
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- — News
On 23 September 2025, in Brussels, the European Commission named Peskesi “Best Organic Restaurant/Food Service” in Europe at the EU Organic Awards 2025. For our team, this is a moment...
- — Recipes
The sympetherio is born from the “xempostanidia“— the leftover vegetables that grow in small quantities at the end of the summer garden. And just as people become in-laws (sympetheria) to...
- — Recipes
Sfouggato (Greek frittata) with Zucchini Summer means tender zucchini everywhere. Stacked at the local market, growing effortlessly in the garden, or shared by a neighbor who can’t keep up with...
- — Recipes
Xinochontros with Eggplants *Xinochontros with eggplants is summer in Crete served on a plate. It speaks of simplicity, inventiveness, patience, care and of course, incredible flavor. The sweetness of eggplant...
- — Recipes
Sfouggato (Greek frittata) What you often enjoy and casually call an omelet, is the “ace up the sleeve” of the Cretan table. Sfouggato (Greek frittata) vs Omelete! Ingredients Sfouggato: Eggs...
- — Recipes
According to Taste Atlas and its “Food Experts” reviews, the best dakos in the world can be enjoyed right here at “Peskesi” and we believe good things are meant to...