Signature Sweets

Sweets that remember

Every sweet here belongs to a tradition older than the shop. We simply keep making it the same way.

Portokalopita

Πορτοκαλόπιτα

Crumpled phyllo, yoghurt and orange zest, drowned in cold syrup while still warm. Our most requested sweet — and the one we teach in the workshop.

Galaktoboureko

Semolina custard, still trembling, between crisp phyllo. Baked in the morning, finished by evening.

Greek Coffee & Coffee Sweets

Boiled slowly in the briki over sand, paired with a loukoumi — and, if you like, tiramisu made the way our own family prefers it.

Baklava

Thirty-three sheets, walnut and cinnamon, cut in diamonds before baking so the syrup finds every corner.

Kataifi

Fine strands combed by hand around a heart of almond, baked until it rustles under the spoon.

Spoon Sweets

Bergamot, sour cherry, fig and bitter orange, preserved in glass jars along the shelf — offered to guests, as tradition asks.

Handmade Ice Cream

Kaimaki with mastiha and salep, churned in small batches. Served with a spoon of syrup sweet on the side.

Everything is made in our own kitchen, each morning, in small quantities.