Wild Harvest: One night. Two Chefs. Eight courses

On Wednesday, 24 September, Mezze Nights at Anemoia takes a different turn.

For one night only, Chef Vasilis Hasapis of GastroPunks joins Anemoia's Chef Markos Marmatakis in the kitchen at Tella Thera for Wild Harvest, an eight-course tasting experience inspired by the ingredients, traditions and untamed character of Crete.

Two chefs. Two kitchens. One shared vision.

And one menu that will never be repeated.

A special edition of mezze nights

Mezze Nights is Anemoia's recurring culinary series, a space for experimentation, gathering and a different way of experiencing the Cretan table.

For this special edition, the series welcomes GastroPunks, the culinary collective led by Chef-Patron Vasilis Hasapis and known for creating one-off gastronomic events and collaborations across restaurants, hotels and bars in Greece.

For Wild Harvest, Vasilis works side by side with Chef Markos Marmatakis, who leads the kitchen at Anemoia.

This is not a guest-chef takeover.

The menu has been created together, bringing two culinary perspectives into one experience and allowing each chef to respond to the other while remaining connected to a common starting point: Crete.

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Crete, reimagined

At the heart of Wild Harvest is an idea deeply connected to Tella Thera itself: looking at the land with curiosity.

The eight-course menu draws from familiar Cretan ingredients and culinary memories, but refuses to leave them untouched.

Instead, tradition becomes a starting point.

Local ingredients meet contemporary technique. Familiar flavours appear in unexpected forms. Fermentation, fire, acidity and texture transform elements of the Cretan table into something playful, surprising and entirely new.

The experience begins lightly, with wild greens and smaller bites, before moving towards the sea, then the land, and finally into a dessert shaped by fermentation.

It is a journey through Crete, but perhaps not the Crete you expect.

Familiar ingredients, unexpected pairings

Part of the pleasure of Wild Harvest lies in recognising something familiar just before it becomes something else.

Xinohondros, the traditional Cretan fermented grain preparation, appears alongside tomato and watermelon, finished unexpectedly with sheep's milk ice cream.

The humble dolma is reconsidered through charred lettuce, wild mushrooms and a bright lemon sauce.

Then the menu moves towards the sea.

Lobster Arancini arrive with blueberry bisque, sea salad and wakame avocado mayonnaise, while octopus is paired with split peas, smoked pork and fermented grapes, a meeting of sea, land and preservation traditions on a single plate.

As the evening moves inland, Goat Ravioli is served in goat broth with aged anthotyro and truffle, bringing together an ingredient deeply rooted in the Cretan landscape with the precision of contemporary cooking.

And for the final course, the fig takes centre stage.

Charred Fig, accompanied by fig ice cream, vanilla crumble, white chocolate and miso ganache, closes the experience on a note that is at once familiar, unexpected and fermentation-forward.

The intention is not to reinvent Cretan cuisine for the sake of novelty.

It is to ask what can happen when tradition is given room to evolve.

Two kitchens, one vision

The most important ingredient of Wild Harvest may be the collaboration itself.

Chef Vasilis Hasapis brings the experimental spirit of GastroPunks, a collective built around temporary experiences, creative encounters and menus designed for a particular place and moment.

Chef Markos Marmatakis brings the identity of Anemoia and an intimate understanding of the culinary philosophy at Tella Thera.

Together, they have created a menu that belongs specifically to this evening.

There is no permanent version of Wild Harvest waiting to be ordered another day.

When the final course leaves the kitchen on 24 September, this particular menu disappears with it.

That ephemerality is part of the experience.

One night at Anemoia

Wild Harvest takes place at Anemoia at Tella Thera on Wednesday, 24 September, with just two seatings available: 7:00pm and 9:30pm.

The earlier seating is ideal for guests who want to arrive while the evening light still lingers over Kissamos. The later seating shifts the experience into a more atmospheric, late-night dinner.

Both follow the same eight-course journey and should allow approximately two and a half hours from arrival.

The tasting menu is €80 per person, including bread. A separate wine pairing will also be available for guests who wish to experience the menu alongside a curated selection of wines.

Wild Harvest is open not only to guests staying at Tella Thera, but also to outside visitors.

Dietary requirements and allergies should be shared when making the reservation so that both kitchens can prepare accordingly. As Wild Harvest is conceived as a complete tasting experience, Anemoia's regular à la carte menu will not be available during the event.

Here for one night only

There is something special about a dinner that exists only once.

No second service the following week.

No signature dish waiting on the regular menu.

Just two chefs, eight courses, a room full of guests and a menu created for one September night in Western Crete.

Wild Harvest is Tella Thera's philosophy expressed through food: rooted in the land, respectful of tradition and curious about what comes next.

Wild Harvest — Mezze Nights Special Edition

Wednesday, 24 September
Seatings: 7:00pm & 9:30pm
Eight-course tasting menu: €80 per person
Bread included. Wine pairing available separately.
Open to hotel guests and outside visitors.
Very limited seating. Reservations are required.

Reservations via WhatsApp: +30 698 945 6360

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