Last Sunday I was invited to the Margi Farm Dining experience “From farm to fork”. The Margi Farm has opened its doors in 2015, a project which is very dear to the family of the Margi boutique Hotel and is located in the Kalyvia area of Attica. Set on 20 acres of land, the area features special environmental conditions which are ideal for cultivating almost all kinds of Greek nature’s fruits and vegetables.

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We received a very warm welcome by the team of The Margi Farm, and of course had to try the “tsipouro” or also commonly known as “raki” in Crete, an alcoholic beverage which is traditionally offered upon arrival. We then went on a tour of the farm passing through to see what is organically grown here during all times of year.

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Some herbs and vegetables are all all year round, there are also seasonal fruits and vegetables, fresh eggs from the chickens and goat milk which is used for the making of a soft cream cheese.

The farm is surrounded by vineyards and olive trees which are used for the production of The Margi olive oil and wine. We also got to meet the sweet “Billy the Donkey”, yes there is a donkey here too.

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Billy the donkey

After walking around the farm, a wonderful dinner experience followed. The philosophy of the farm is that guests have the possibility of collecting the raw materials and afterwards prepare a meal together with the Chef, an experiential cooking lesson to master some of the favourite recipes served here.

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A great meal starts with great wine, and Greece is known for its excellent wines. Vasilis was in charge of the wine tasting presentation, and he explained that we must focus on the 5 S which are see, swell, smell, sip and savour. We first tried Sigalas Santorini, a dry white wine made of 100% Assyrtiko grape type, then the Ovilos Vivlia Chora made from Semillon 50%, Assyrtiko 50%, a wine which is yellow-green in colour that matures in oak for 8 months. It is a fruity wine and its distinctive aroma consists of apricot and honey blended with citron and lemon.

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Then we went onto the reds, the Ktima Papaioannou red made of Aghiorghitiko 100% with rich aroma of red fruits, butter and caramel and Alpha Xinomavro Reserve red made of Xinomavro 100%, a bright dark ruby colour wine, full body wine with rich fruit depth, blackberries, plums, herbaceous hints and oak.

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Twenty guests from ten countries enjoyed various authentic dishes prepared by the Awarded Chef Panagiotis Giakalis who together with his team created traditional dishes from the organic vegetables in season.

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From fresh greens, Greek salad, spinach pie, cream cheese dip, egg and tomato known as Kagianas, grilled burgers with french fries, chicken and lamb dish were all part of this wonderful feast.

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Making the traditional dish Kagianas

Later guests enjoyed the traditional Greek bouzouki and danced to Zorba the Greek in a natural setting that must be experienced in order to get the real feeling of the authentic Greek hospitality. Are you ready to experience the rural life of Athens?

To visit The Margi Farm 

Tel: +30 210 8929171