At the “Farm” of “Dipnosofistirion”, on a 32-acre area, Nature and Gastronomy come together, revealing the value of sustainability. The 100% organic and almost biodynamic farm supplies edible flowers, vegetables, fruits, eggs, and poultry to both Delta Restaurant and “Dipnosofistirion.”
The idea of the Farm started as a concept and evolved with sustainability as its starting point. The practices implemented leave a positive impact on the environment, prioritizing vegetables and fruits based on the principles of locality and proximity, without encouraging intensive production.
Behind this initiative are Dimitris Chatzidimitriou and his partner Andreas Paxinos, who are always present at the experiential events organized by “Dipnosofistirion” at the farm. During these events, guests are guided through the Farm and participate in activities that bring them into contact with Nature, such as olive harvesting using traditional tools, thus learning the art of olive cultivation from the experts. The day culminates with a meal in the shade of the cypresses, overlooking the tower of Vravrona, where guests savor the flavors prepared with passion by the chefs of “Dipnosofistirion,” under the guidance of Dimitris Skarmoutsos.
Dipnosofistirion has adopted a model of work and use of materials that respects both nature’s resources and human needs.We are committed to following the sustainable model in our kitchen, in order to highlight in the consciousness of our customers the importance of sustainability in gastronomy. This happens by following specifications and protocols for environmental protection and zero waste.
This is why we control the quantity of raw materials we order and store depending on the dynamics and the arrival of customers, so that they do not end up in the trash due to overaccumulation and spoilage, but we also make sure that the remnants of the dishes are not thrown in the trash but used as fertilizers to recycle their nutrients.