to Litsa, Lethcothea and family from Stasino’s restaurant in Lakka for a fantastic evening also to Spyro, Elias and Ourenia for the music, we were also treated to some ad hoc dancing that was greatly received.

Below is a recipe using red mullet that the chef Lethcothea has kindly shared with us, it was passed down from her Grandmother and is one of their most popular dishes.

500g red mullet

4 large garlic leaves

2 tbsp of olive oil

1/2 cup of white wine

spring of rosemary

red and black peppercorns

In a large deep frying pan cook the garlic leaves in the olive oil making sure they don’t brown, add the white wine.

Add the rosemary, red and black peppercorns and a little water and then place the fish in the pan and cook for 10 minutes.

Serve with fresh bread and salad.