Greek cuisine
Date: 21.02.2026 godz. 17:00
Duration: 4 h
Free places: 10
Price: 310 zł Price included →
Menu:
Taramasalata and Fava – caviar paste and velvety pea purée – as a Greek Lenten appetiser
Saganaki prawns in an aromatic sauce, baked
Lenten bread with lots of sesame seeds - lagana
Fakes salata - tabbouleh-style lentil salad with lemon and lots of greens
Halva baked with oranges
Do you know that feeling when, after carnival feasts and heavier flavours, spring begins and with it an inner desire for lighter, more conscious eating?
In our culture, Lent is often associated with sacrifice and sadness. In Greece, the same period — Sarakosti — begins after Clean Monday (Kathara Deftera) and is a time of purification, a ritual of simplicity, preparation and family traditions, in which food has not only spiritual significance, but also practical, healthy and communal value.
21 March — the first day of spring — is a beautiful moment to stop, take a breath and look at cooking differently, not as a list of prohibitions, but as a ritual of purification and lightness that prepares the body and mind for a new cycle — also in the context of Easter.
Detailed information:
Registration: kontakt@przystanek11.pl
After submitting your registration to the above email address, you will receive an email confirmation of your participation, including information about the required participation fee.
Chief: Agnieszka Smolińska-Mikos
She loves travelling in Greece, with a special focus on the largest Greek island - Crete. It was here that she was fascinated by the culture, mentality, Greek philoxenia, and the joy of simple living, which also translates into seasonal cuisine, that she decided to make Crete her second home. After more than 10 years of exploring and getting to… more ►
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