“We are going back to our culinary roots. Fish is fermented in brine or cured in sea salt, meat is cooked over an open fire or baked in a clay pot with lemon and bay leaves. This intensifies the flavours and allows you to taste the origins of the ingredients — the natural, unadulterated Greekness.”
– Athinagoras Kostakos
From prickly pear liqueur to house-made honey mead, hand-picked herbs for healing elixirs and small-batch distillates from all over the Aegean, the team is shining a spotlight on local products. Seasonality and sustainability are the heart of Nōema’s drinking philosophy.