Eat what the season is doing.

“I had been told 'plant-based fine dining' was a contradiction in terms. Then Eirini sent out the celeriac and I had to go back to the table and apologise to my wife for being wrong out loud for fifteen years. The Mondays-only chef's counter is the single best six-course meal I have eaten in Athens this decade.”

“My oncologist sent me to Dr. Alkistis. Dr. Alkistis sent me to NourishPlate. Eirini built me a winter tasting menu around what I could and could not eat during chemotherapy, and not once did she make me feel like a patient — I was a guest who happened to be on a list of restrictions. The mushroom broth she made for me that February I will think about for the rest of my life.”

“We have been ordering the lunch box at our agency, sixteen people, every Tuesday and Thursday for eighteen months. The team has stopped going out for lunch — not because we made them, but because nothing else is this good for €13. The Wednesday box with the smoked carrot was talked about for a week.”

“I'm a meat eater. I came to NourishPlate because my partner picked it for our anniversary and I was bracing for an evening of being polite about food I didn't want to eat. By the third course — the wild bitter greens with black garlic — I had stopped pretending. By dessert I had asked Eirini if she ever does a Saturday seating I could bring my father to. He is 78 and a butcher. He came back twice.”

“We catered the Athens leg of the World Plant-Based Conference at SNFCC with NourishPlate — 280 covers across two days, a full speaker dinner, and a press lunch. Eirini and her team did not break stride once. The fava blossom tartlet became the most photographed plate of the conference, and three of our international keynote speakers asked for the recipe. They will be back.”