“roasted in a small greek pan..”

The Saganaki itself is a small greek pan in which starters get roasted. These dishes are accordingly called Saganaki. The most famous Saganaki Kefalotyri is a greek hard cheese with a fine aroma. The Kefalotyri is made from goat and sheep milk and therefore has the desired firm texture for grilling. This cheese is named after it’s homeland, the ionian island of Kefalonia.

The Kefalotyri is much finer than normal feta cheese. We slowly roast our Saganaki at a medium temperature so the delicate nutty and lemony notes don´t get lost. A piece of lemon completes this tasty appetizer. Served with some fresh bread and a hearty red wine our Saganaki also is a very nice vegetarian main course.

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