The Local Food Philosophy Behind Every Plate

For our Tinos retreat, we didn’t want a generic "wellness menu." We wanted food that tastes like where you are.

Mike and Cindy (our in-house family chefs) started with the basics: What’s local? What’s in season? What do people in the villages eat?

He visited the weekly market, chatted with growers and bakers, tasted cheeses, picked wild herbs. Then he built a menu around Cycladic food culture - meals that are unfussy but deeply nourishing.

Think wild greens and soft cheeses, slow-roasted lamb, figs still warm from the sun. He balanced familiar comforts with new flavors, and built meals that support the pace of the retreat - lighter lunches, more grounding dinners.

We share the full menu in advance with teachers, make space for dietary needs, and keep the vibe flexible. The food always ends up being a highlight.