A monk on Mount Athos for over 30 years, Father Nikitas has become synonymous with monastic cuisine—a tradition he has served with dedication and mastered in depth. For one exceptional evening, he will be the guest of Symposium at Ark.

On Friday, May 8, Symposio at Ark welcomes not just another acclaimed restaurant, but an entire culinary philosophy: the monastic cuisine of Mount Athos. This humble yet deeply flavorful tradition has earned its devoted following thanks to its reliance on the gifts of the sea, legumes, seasonal vegetables, and olive oil. Its recipes, refined over centuries, were shaped by monks who brought together discipline, intuition, and a genuine love for cooking.

Father Nikitas is a remarkable representative of this tradition. For decades, he cooked for monks and visitors on Mount Athos and today resides at the Holy Cell of Panagia Portaitissa.

Originally from the island of Kos, he grew up by the sea—his father was a fisherman—which gave him an exceptional understanding of fish and seafood. Those who have tasted his dishes speak of a rare ability to combine ingredients with both precision and soul. Fresh catch and shellfish, after all, lie at the heart of Athonite cooking.

He learned the art of monastic cuisine from elder monks and gradually developed his own distinctive style. In his book Traditional Athonite Recipes, he has compiled 100 of his finest dishes. He also cultivates his own extensive vegetable garden, supplying his kitchen with fresh produce.

On May 8, at Ark in Glyfada, guests will experience a curated taste of this unique culinary approach—one that celebrates purity, restraint, and depth of flavor. Hosted by Executive Chef Giannis Baxevanis, the menu places shrimp, cuttlefish, and grouper at center stage.

Price per person: €85

Source: Athinorama