Five Mediterranean Ingredients That Capture the Spirit of a Greek Summer
There are certain flavours that have the remarkable ability to transport us. A drizzle of fragrant olive oil over warm bread. The sweetness of a perfectly ripe tomato. Fresh seafood simply grilled over charcoal. The perfume of wild herbs carried on a sea breeze. The brightness of a freshly squeezed lemon. Together, these ingredients capture the essence of a Greek summer.
Across Greece, food has always been shaped by the landscape; mountains covered in aromatic herbs, olive groves stretching towards the coastline, fishing boats returning with the morning’s catch, and gardens bursting with sun-ripened produce all influence what appears on the table. The beauty of Mediterranean cooking lies in allowing exceptional ingredients to speak for themselves.
At Myrtos, this same philosophy shapes every dish. Inspired by the landscapes of Greece and childhood memories of Kefalonia, the menu celebrates the ingredients at the heart of Greek cooking.
Extra Virgin Olive Oil: The Foundation of Mediterranean Cooking
If Greek cuisine has one defining ingredient, it is extra virgin olive oil. Across Greece, it is at the heart of almost every meal bringing richness, balance and depth to even the simplest dishes.
Families have passed down olive groves through generations, harvesting each autumn before pressing the fruit into vibrant, peppery oils that become the foundation of countless recipes.
In Mediterranean cooking, olive oil rarely plays a supporting role. It dresses vegetables, enriches salads, finishes grilled fish and brings warmth to slow-cooked dishes. Its flavour is both subtle and distinctive, enhancing ingredients rather than masking them.
Unsurprisingly, olive oil features throughout the Myrtos menus. For example, our pink bream and seabass is dressed with extra virgin olive oil and orange, complementing rather than overpowering the fish, while our Kefalonian organic sea bass is served simply with extra virgin olive oil and lemon – proof that delicious food needn’t be overcomplicated.
Greek Tomatoes: Sunshine in Every Bite
Few ingredients capture the spirit of Greek summer food quite like tomatoes. Under the Mediterranean sun, tomatoes develop remarkable sweetness, balanced by vibrant acidity and an unmistakable freshness. Whether enjoyed simply sliced with sea salt, combined with creamy feta, or slowly roasted until intensely rich, Greek tomatoes are a reminder that the best ingredients need very little to shine.
At Myrtos, ripe tomatoes are the jewels of our Greek salad, where they are paired with carob rusks, feta mousse and wild oregano. Or for a richer option, order the Prawns Saganaki – it transforms tomatoes into a deeply savoury sauce with lobster butter, chilli and feta. The two dishes show just how versatile one simple ingredient can be.
Fresh Seafood: A Celebration of the Sea
With thousands of kilometres of coastline and countless islands scattered across the Ionian and Aegean Seas, it is no surprise that seafood has always played such an important role in Greek cuisine.
The day’s catch requires little embellishment. A touch of olive oil, a squeeze of lemon and perhaps a scattering of herbs is often all that is needed.
This philosophy is reflected throughout the menu, from our grilled octopus served with flamed green beans and fermented savoy cabbage, to the half grilled Greek sea bream delicately finished with Mediterranean herbs and avgolemono. The whole lobster giouvetsi, teamed with orzo, tomatoes and basil, celebrates the generous spirit of sharing that defines long Greek meals.
By using sustainably sourced British seafood, Myrtos stays true to the Greek belief that great cooking begins with exceptional ingredients.
Wild Herbs: The Fragrance of the Greek Landscape
Walk through the hillsides of Greece during summer and the air is filled with beautiful aromas. Wild oregano grows between sun-warmed rocks, thyme carpets the mountainsides, and rosemary, sage and other Mediterranean herbs flourish naturally across the landscape, shaped by sea breezes and warm sunshine.
These herbs do more than season food – they tell the story of the places they come from. Authentic Greek cooking often uses herbs with remarkable restraint. Few carefully chosen ingredients bring natural character to every dish.
Lemons: Brightness That Brings Everything Together
Across Greece, fragrant lemons grow in home gardens and orchards, thriving in the Mediterranean climate. Their thick, aromatic skins are prized as much for their zest as their juice, adding freshness and fragrance to everything from seafood and vegetables to cakes and preserves.
Their bright acidity cuts through richness, lifts seafood, enhances vegetables and brings balance to even the simplest dishes. It’s a flavour you’ll find throughout the Myrtos menu, where lemon is used to lift seafood, brighten vegetables and bring balance to classic Greek dishes such as avgolemono.
A Greek Summer at Myrtos
Olive oil, tomatoes, fresh seafood, wild herbs and lemons have shaped Greek cooking for generations. At their best, they don’t need complicated techniques or long ingredient lists – just care, balance and a respect for where they come from.
At Myrtos, this philosophy is brought to every dish, drawing on the traditions of Kefalonia and a deep respect for seasonal produce.Whether it’s a classic Greek Salad, traditional Lamb Moussaka or freshly prepared seafood, the ingredients remain at the centre of the story.
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