Käse


Posts Tagged ‘Käse’

Mixed starters

Ψ Saturday, September 19th, 2009

te_vorsp

Mixed starters

“Seven delicacies on a plate..”

Our mixed starters plate is a good offer for more than one person. In Greece it’s a tradition to eat in larger circles. Everybody in a group shares the food with all the others. This means all dishes are placed in the middle and everyone eats from the things he likes. Just like a little bit of everything. This creates the typical greek conviviality and brings joie de vivre to the table.

Our mixed starters of course include our homemade dolmades, warm Bourekia with cheese and Revithokeftedes, our balls made out of chickpeas. Additional to this we serve a mixture of our salads, including fresh aubergine salad, tarama salad, tuna salad and the traditional tzatziki. Everything for sure is homemade. On request we can serve the mixed starters purely vegetarian.


Dolmades, Bourekia, Revithokeftedes, taramo-, tuna und aubergine salad

Dolmades, Bourekia, Revithokeftedes, taramo-, tuna und aubergine salad

Saganaki

Ψ Saturday, September 19th, 2009

Saganaki

“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.

Balls made of cheese

Ψ Saturday, September 19th, 2009

t_kaseb

Balls made of cheese

“a taste explosion on your tongue..”

Something very special are our traditional balls made out of cheese, a well kept secret of our family.

It is very complicated to create these cheese balls. Three different types of cheese have to be combined in exact proportions. Now the cook has to find the different melting points of this cheese sorts to get a homogeneous mixture. It gets refined with native spices and finally fried. The result is a very special taste experience that is available nowhere else.

Feta cheese from oven

Ψ Saturday, September 19th, 2009

“the greek slice of cheese..”

The feta (greek word for slice) cheese has a big tradition in Greece too. It has been valued since 1494 for it´s intense and spicy flavor. The feta cheese is produced relatively fast. It only has to mature within two months in the typical Salt Lake to complete. And so the feta went on to his victorious march through Europe from the past until the widespread usage of today.

Of course we only use real feta cheese from pure sheep milk. You can taste this significant difference by the higher fat content and of course by the herb taste. Our feta from oven gets refined with our good olive oil and local herbs. Afterwards it gets gently baked. The result is a firm but gentle melting cheese, which flows over your tongue and unfolds the rhodian spices.

fresh feta cheese with herbs

fresh feta cheese with herbs

and off it goes into the oven

and off it goes into the oven

Cheese salad

Ψ Saturday, September 19th, 2009

traditional cheese salad made out of feta

traditional cheese salad made out of feta

“creamy taste from feta..”

As a creamy alternative to grilled feta, we recommend our traditional cheese salad.

Our cheese salad is made out of the typical handpicked herbs and spices out of our local environment. We serve this salad with mild chillies, they arise with their sweet, lightly hot juice to a tasty harmony on your tounge. Combined with fresh bread, grilled meat or just pure, it´s a side dish wich always fits.