G. Baxevanis and M. Lambraki host an Easter Cretan celebration at ARK

On Easter Sunday, ARK is transformed into the setting of an authentic Cretan celebration. Executive Chef Giannis Baxevanis and his team, in a creative collaboration with chef Myrsini Lambraki, curate a festive Easter table centered around antikristo lamb and the genuine raw ingredients of Crete.

In the restaurant’s garden, traditional open-fire grills (antikristieres) are set up, reviving the classic roasting technique of the island’s mountainous regions. The lamb is slow-cooked opposite the fire, seasoned only with salt and time. The process becomes a ritual in itself, offering an immersive experience that goes beyond a typical dining outing.

The ingredients are sourced from selected Cretan producers, while the meats come directly from shepherds in Anogeia, reinforcing the authenticity of the concept. The chefs’ gastronomic approach combines technical precision with deep respect for tradition, highlighting the simplicity and rich flavor that define Cretan cuisine through time.

The Easter Menu

The festive table unfolds in three sections, showcasing the breadth and richness of Cretan flavors.

Appetizers & Dough-Based Dishes
• Hand pies with sour mizithra cheese
• Pitaroudia (fritters) with carob dough and wild greens
• Eggs with staka (traditional Cretan dairy fat)
• Eggplant salad with barley rusks and cured beef
• Yahnera with barley rusks
• Tzatziki with yogurt from Neapoli, Lasithi

Meat & Fire
• Grilled frigadelia (liver wraps) with lamb offal
• “Magiritsa” sausage with lamb sweetbreads and herbs
• Lemony gardoubakia (offal rolls) with greens
• Herb-marinated chicken kontosouvli
• Cretan antikristo lamb
• Oven-roasted goat with artichokes
• Lamb with wild thistles in egg-lemon sauce

Traditional Desserts
• Kalitsounia (sweet cheese pastries) baked on bitter orange leaves
• Handmade apple pies
• Small pies from the women of Kritsa with mizithra, honey, and walnuts
• Thin fried pies with honey
• Warm galaktoboureko with heather honey and cinnamon ice cream
• Chocolate dessert with bitter chocolate and caramelized almonds, served with raspberry sorbet

The atmosphere is completed by live Cretan music, setting the rhythm and spirit of the celebration. A three-member ensemble performs traditional melodies and mantinades, creating an authentic musical dialogue between the lyra and laouto. The music accompanies the flow of the meal, enhancing the immersive character of the experience.

This Easter collaboration offers a complete experience that highlights the essence of Cretan cuisine: authentic ingredients, technical excellence, and genuine respect for tradition.

Myrsini Lambraki, passionate about meat and grilling, is Greece’s first Master Grill Chef. A cook, writer, and TV presenter, she is an expert in all aspects of meat and grilling.