From Farm to Table

For us, the phrase "farm to table" is not a passing trend. It is the essence of our philosophy, a commitment to purity and freshness that guides our every dish. We believe that true flavor begins long before the ingredients reach our kitchen. It begins with the land that birthed it and the sea that nurtured it.

The journey of flavor begins each morning in our garden at the Aeolis estate. There, we carefully cultivate our own vegetables, aromatic herbs, and fruits, which are harvested at the peak of their ripeness to arrive on your plate bursting with vitality.

At the same time, we are in constant dialogue with Tinos itself. We work closely with local producers, stockbreeders, and fishermen who share our passion for quality. Fresh fish and seafood arrive directly from the traditional 'caiques' of Tinos, which fish in the crystal-clear waters of the Cyclades and the Euboean Gulf; select dairies supply us with choice cheeses, and our meat is sourced largely from Cycladic stockbreeders.

Chef Dimitris Karousiotis is the orchestrator of this symphony of flavors. He doesn't impose his will; instead, he listens to what nature offers each day and creates dishes that capture the soul of the place. The food at our restaurant is a direct connection to the Tinian land. It is the shortest and most delicious path from the estate to your table.

Read more about Trattoria Napole Zoga, the chef, and our philosophy.

** For reservations, call us at 2283041706, 6970011854 **

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