Sun on Your Back, Salt on Your Hands

This is cooking shaped by heat, long days, and people who eat the same things again and again because they work. Olive oil flows. Vegetables show up constantly. Fish is cooked fast. Meat is used when it earns its place.

Italy Regional, Confident And Precise

Bolognese, Neapolitan pizza, pasta alla Norma, cacio e pepe—regional cooking built on confidence and restraint.

Spain Communal, Bold And Olive Driven

Paella, jamón ibérico, patatas bravas, gambas al ajillo—rice, olive oil, and bold simplicity.

Portugal Salted,Costal And Garlic Forward

Bacalhau à Brás, grilled sardines, caldo verde—salt cod, garlic, olive oil, and coastal cooking.

Greece Fire, And Herbal

Souvlaki, moussaka, horiatiki, grilled lamb—olive oil, herbs, and fire-driven dishes.

Southern France Vegetable First, Restrained, And Seasonal

Bouillabaisse, ratatouille, pissaladière—vegetable-forward Mediterranean cooking with restraint.

Adriatic Coast Seafood focused, Clean, And Minimal

Black risotto, grilled whole fish, mussels buzara—clean seafood and olive oil cooking.

Croatia Grilled, Olive Oil, And Seafood

Grilled sea bream, octopus salad, black risotto—Adriatic seafood with minimal intervention.

Malta Rustic, Preserved

Rabbit stew, ftira, lampuki pie—rustic island cooking with Mediterranean roots.

Cyprus Grilled, And Olive Driven

Halloumi, souvlaki, meze spreads—grilled meats, cheese, and olive oil–driven dishes.