Mani-born chef Stavriani Zervakakou brings her unexpected flavors to Ark

On March 20, a special gastronomic experience arrives in Glyfada. Charismatic chef Stavriani Zervakakou, the woman behind the distinctive restaurant Aspasia in Mani, will be the guest of Symposio at Ark for a dinner that promises to bring the deep, authentic flavors of her homeland to the table.

A chef who cooks without rules

Stavriani Zervakakou is not simply a talented cook; she is a personality who has carved her own path in contemporary Greek cuisine. Independent, bold, and deeply connected to Mani, she creates dishes that do not follow conventions but rely instead on instinct, seasonality, and the power of local ingredients.

Her cuisine has already been recognized with a Greek Cuisine Award by Athinorama for her restaurant Aspasia, located in Stavri, in Inner Mani.

Her philosophy is simple yet powerful:
cooking from the heart, intense aromas from wild herbs, and bold combinations that bring together land and sea.

It is not uncommon to find her gathering wild greens, herbs, fruits, or even shellfish from the rugged beaches of Inner Mani—ingredients that later transform into dishes full of flavor and character.

Aspasia: a culinary destination in Inner Mani

Two years ago, she created Aspasia, a small yet distinctive restaurant in Stavri, an authentic settlement of Inner Mani, not far from Areopoli.

The setting feels almost cinematic: stone towers, historic mansions, and age-old prickly pear cacti and olive trees. There, Zervakakou cooks almost in front of her guests, in a space where the kitchen and dining room blend into one.

Everything is prepared at the moment it is ordered, while the menu changes daily depending on the ingredients she finds and the inspiration of the day. The courtyard hosts the grill, and the wine list is carefully curated, completing an experience that those in the know already consider a destination.

The evening’s menu

First course
Lightly marinated sea bass and day-boat shrimp with pickled artichoke, fava beans, salted bergamot, chili flakes, and fresh herbs.

Second course
Rich fish soup with boiled fish and crabs, steamed mussels, smoked potato, Mani sausage, and fresh herbs.

Third course
Lemon-scented bean soup with Feneos beans, sunny-side egg, sea bream fillet, and coriander-garlic paste.

Dessert
Maniot boureki cream with sanguine orange, butter biscuit, and pistachios from Megara.

Price: €70 per person.

An evening filled with the spirit of Mani

The evening at Ark is more than just a dinner. It is a rare opportunity to experience up close the cooking of a chef who translates her homeland into flavor, combining tradition, instinct, and creativity.

For those who love authentic Greek cuisine with a contemporary perspective, this Symposio promises an experience that will be hard to forget.