GASTRONOMY UNPLAGGED | MANNA

 

A Cuisine Guided by the Seasons and the Forest as the Dining Room High in the fir-clad mountains of Arcadia, at 1,200 meters above sea level, lies a place where gastronomy breathes with the rhythm of the forest. At MANNA, the Arcadian ideal is not a concept—it is a lived philosophy. Under the creative guidance of Athinagoras Kostakos, gastronomy becomes a dialogue between land, season, and table. It is a cuisine rooted in respect—respect for nature’s pace, for the integrity of ingredients, and for the small local farms that nurture them. We invite you to discover Arcadia through taste—where the forest sets the rhythm and every dish tells the story of the mountain

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The Arcadian Table Dining at MANNA is an immersion in Arcadian paradise. Surrounded by sublime alpine nature, guests experience gastronomy as a sensory journey—cool mountain air, the scent of pine and earth, the quiet majesty of the forest. The setting itself becomes part of the flavor. The philosophy is simple: when nature is respected, it rewards us with abundance and when  ingredients are honored, they need little adornment. The land leads, the kitchen follows.  This is gastronomy stripped of artifice and rich in authenticity. It is about gathering, sharing, and reconnecting—with nature, with tradition, and with one another.

Every menu at MANNA is shaped by the mountain’s own calendar. Autumn brings wild mushrooms gathered from the forest floor, earthy and fragrant. Winter introduces local truffles, shaved generously over handmade pasta and aged cheeses. Spring celebrates fresh dairy and tender greens, while summer honors sun-fed produce and pasture-raised meats. There is no excess here—only essence. Local milk becomes artisanal cheeses of depth and character. Small-scale farmers provide meats raised with care and tradition. Each ingredient tells a story of place; each plate reflects the land from which it came.

Tags:    MANNA, Arcadia