Where Messinia Meets Your Kitchen

Five chefs present refined recipes featuring award-winning Navarino Icons products by Greka Icons – ingredients rooted in local tradition and crafted with care. Inspired by the region’s natural bounty, these dishes offer a modern take on timeless flavors, ready to be recreated in your own kitchen.

1.

Joris Larigaldie
Cluster Director of Culinary Strategy and Operations, Costa Navarino

Navarino Icons Tomato & Red Pepper Dip with Fig & Graviera Walnut Bread, Tapenade, and Honeycomb

A vibrant, sun-drenched mezze that brings together the earthy sweetness of roasted red pepper and tomato with creamy yoghurt, aromatic spices, and the gentle tang of pomegranate balsamic. Paired with a rustic fig and Graviera walnut bread, it’s a bold yet elegant expression of the Messinian pantry – ideal for sharing.

Ingredients:

• 500 g Navarino Icons Tomato & Red Pepper Sauce
• 100 g 8% Greek yoghurt
• 1 roasted red pepper, peeled
• 1 small garlic clove
• 30 ml Navarino Icons Extra Virgin Olive Oil
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 tbsp Navarino Icons Pomegranate Balsamic Vinegar
• 20 g toasted walnuts
• Zest of 1 orange
• Zest of 1 lemon

Method:
Place all ingredients in a food processor and blend until smooth. Adjust seasoning to taste, and modify the texture if needed by adding a touch more olive oil or a splash of water. Allow the dip to rest for 1 hour before serving to let the flavours develop fully.

Fig & Graviera Walnut Bread

(To accompany the Navarino Icons Tomato & Red Pepper Dip)

Ingredients:

• 500 g bread flour
• 100 g whole wheat flour
• 300 ml lukewarm water
• 10 g salt
• 5 g dry yeast
• 100 g Navarino Icons dried figs, chopped
• 80 g toasted walnuts, chopped
• 80 g Graviera cheese, cubed
• 20 ml Navarino Icons Extra Virgin Olive Oil

Method:
In a large bowl, combine the flours, salt, and yeast. Add the lukewarm water and olive oil, mixing until a smooth dough forms. Gently fold in the chopped figs, toasted walnuts, and cubed Graviera. Cover and allow the dough to rise for 1–2 hours, or until doubled in volume. Shape into a round loaf, place on a baking sheet, and let rise again for 30 minutes. Bake in a preheated oven at 200°C for 30–35 minutes, until golden and cooked through.

To serve:
Spoon the Tomato & Red Pepper Dip into a shallow bowl, creating a circular pool with an open center. Arrange pieces of honeycomb, semi-dehydrated tomatoes, and small dollops of tapenade around the dip. Garnish with fresh herbs and edible flowers, and finish with a drizzle of Navarino Icons olive oil. Serve with warm slices of the fig and graviera bread.

2.

Giannis Georgousopoulos
Complex Head Chef, The Romanos & The Westin, Costa Navarino

Braised Lamb Leg with Black Eggplant Purée & Trahanoto

A deeply flavorful and comforting dish that celebrates traditional Greek ingredients and slow-cooked techniques, enhanced by the smoky depth of eggplant and the richness of Metsovone cheese.

Braised Lamb Leg

Ingredients:

• 4 kg lamb leg
• 750 ml Port wine
• 2 kg carrots, roughly chopped
• 2 kg red onions, roughly chopped
• 500 g celery, roughly chopped
• 500 g fennel, roughly chopped
• 1 kg leeks, roughly chopped
• 50 g fresh thyme
• 50 g dried oregano
• 50 g fresh rosemary

Method:
Place the lamb legs in a brine for 1 hour. Remove, pat thoroughly dry, and sear in a hot pan until evenly golden on all sides. In the same pan, sauté the vegetables until they develop a deep, rich colour. Deglaze with Port wine and add enough stock to cover. Bring to a gentle boil, then transfer to a large roasting tray with the herbs. Cover and braise in a preheated oven at 160°C for just over 2 hours, until tender and deeply aromatic.

Black Eggplant Purée with Petimezi (grape molasses)

Ingredients:

• 2 kg eggplants
• 500 g onion, finely chopped
• 5 g garlic, crushed
• 100 g petimezi (grape molasses)
• 80 g Navarino Icons Pomegranate Balsamic Vinegar
• 8 g dried oregano
• Salt and pepper

Method:

Char one-third of the eggplants over a grill for a smoky aroma; grill the rest until fully softened. Peel all eggplants once cool and purée until smooth. Fold in the onion, garlic, petimezi, and vinegar. Season with salt, pepper, and oregano to taste. Serve warm or at room temperature.

Trahanoto

A contemporary take on traditional trahana, cooked risotto-style for a creamy, full-bodied finish.

Ingredients:

• 80 g trahana
• 10 g carrot, finely diced
• 10 g red onion, finely diced
• 10 g zucchini, finely diced
• 25 g butter
• 30 g Metsovone cheese, grated
• Navarino Icons Extra Virgin Olive oil, as needed
• Braised lamb jus (from the lamb recipe)

Method:
Sauté the diced vegetables in olive oil over medium heat until softened. Deglaze with a ladle of lamb jus. Stir in the trahana and cook, stirring often, until al dente. Lower the heat and add butter and Metsovone. Stir until melted and creamy. Serve warm.

3.

Bertrand Valegeas

Executive Chef, Mandarin Oriental, Costa Navarino

Tomato Fraicheur

A refreshing summer starter that balances the sweetness of ripe tomato with the delicate richness of king crab. Served chilled with a hint of lime and fresh herbs, it’s a light yet indulgent expression of Mediterranean finesse.

Ingredients

• 4 small tomatoes
• 200 g king crab legs (fresh or frozen)
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• Lime zest and juice
• Chives
• Chervil, to garnish
• Navarino Icons Extra Virgin Olive Oil
• Navarino Icons Sea Salt Flower
• Navarino Icons White Balsamic Vinegar

Method:

Crab legs
 If using frozen king crab legs, thaw them overnight in the refrigerator or under cold running water for 15–20 minutes. To enhance the flavor, bring a large pot of salted water to a rolling boil. Add the crab legs and cook for 4–6 minutes if pre-cooked, or 8–10 minutes if raw. Remove and set aside to drain.

Score a shallow “X” on the bottom of each tomato with a sharp knife. Bring a pot of water to a boil and prepare a bowl of ice water. Blanch the tomatoes for 30–60 seconds, until the skin begins to loosen. Transfer to the ice bath for 2–3 minutes, then peel. Cut off the tops and scoop out the seeds and pulp, reserving them for the sauce.

Crab mix
 Using a crab cracker or kitchen shears, carefully extract the meat from the crab legs. In a bowl, mix the mayonnaise, Dijon mustard, chopped chives, and lime juice. Season with the sea salt flower and pepper to taste. Gently fold in the crab meat, keeping the pieces as whole as possible for a pleasing texture.

Tomato water
 Blend the reserved tomato pulp, season with a pinch of salt and a dash of vinegar, and strain through a fine sieve lined with a coffee filter. Let it rest overnight in the fridge to clarify.

To serve
 Stuff the peeled tomatoes with the crab salad. Spoon over the tomato water and garnish with chervil.

4.

Nikos Billis

Executive Chef, W Costa Navarino

Black-eyed Peas with Greens & Herbs

A nourishing, herb-laced casserole that brings together the earthy character of black-eyed peas with a vibrant medley of wild greens, lemon, and gentle spices. Rooted in tradition, yet refined in execution, it’s a celebration of Messinian seasonality and depth.

Ingredients

• 250 g black-eyed peas (or small white beans)
• 2 leeks, sliced into rounds
• 1 large onion, finely chopped
• 5 spring onions, finely chopped
  2 garlic cloves, unpeeled and lightly crushed
• 1 tsp chili flakes or bukovo
• 2 carrots, sliced into rounds
• 300 g spinach leaves
• 100 g chard leaves
• 100 g sorrel leaves
• 50 g pimpernel leaves
• 50 g nettle leaves (or substitute with more of the other greens)
• 50 g wild celery leaves (kafkalithres)
• 50 g fennel fronds
• 50 g parsley leaves
• Juice and peel (2 strips) of 2 lemons
• ¼ tsp fennel seeds
• ¼ tsp cumin
• 100 ml Navarino Icons extra virgin olive oil
• Navarino Icons Sea Salt Flower and pepper

Method:

To prepare the black-eyed peas with greens and herbs, start by placing the beans in a pot with fresh water and a pinch of salt. Simmer gently, skimming any foam from the surface, for about 15–20 minutes, until partially cooked. Drain the beans, reserving the cooking liquid.

In the same pot, heat 4 tablespoons of the olive oil over low heat. Add the garlic, chili flakes, and fennel seeds, and let them infuse the oil gently. Add the onion and leeks, and cook for 5–6 minutes until softened. Stir in the spring onions and carrots and sauté for another 5 minutes. Season with salt and pepper, add the cumin, and continue cooking for 5 minutes more.

Add all the greens and fresh herbs to the pot and steam gently for about 5 minutes, until just wilted. Transfer everything to a large baking dish along with the partially cooked beans, 1 cup of the reserved bean liquid, the remaining olive oil, and the lemon peel.

Bake in a preheated oven at 180°C (350°F) for about 1 hour. Just before serving, drizzle with the fresh lemon juice.

5.

Alexandros Tsiotinis

Head Chef, Paráfrasi by CTC, Kafenio & Deli, Souvlakerie

Fillet of Sea Bass Marinated in Citrus Zest with Tomato & Pepper Paste with Kalamata Olives & Fresh Herbs

The brightness of citrus, the depth of preserved tomato and pepper, and the vibrancy of handpicked herbs come together in this elegant sea bass dish. The result is a refined yet grounded recipe that draws from both the land and sea of Messinia.

Ingredients

• 1 sea bass fillet (800–1,000 g)
• zest of ½ lemon
• zest and juice of ½ lime
• zest and juice of ½ orange
• 100 ml extra virgin olive oil
• 250 g Navarino Icons Tomato & Red Pepper Dip
• 2 tsp marinated kalamata olives
• tender beetroot leaves
• tender fennel tips
• wild rocket leaves
  Navarino Icons Sea salt flower & pepper

Method:

Marinate the sea bass fillet with the citrus zest, juices, and a generous drizzle of olive oil. Let it rest for about 20 minutes. Then, drain well to remove excess moisture and season with salt and pepper.

Preheat a non-stick pan and add olive oil. Once hot, place the fish skin-side down and cook for 3–4 minutes, until the skin is crisp and golden. Flip the fillet and remove the pan from the heat, allowing the residual heat to finish the cooking.

Meanwhile, gently warm the tomato and pepper dip in a small saucepan. Spoon the hot sauce into a deep serving dish and place the cooked fish on top. Garnish with the marinated olives, beetroot leaves, fennel tips, and wild rocket. Finish with a light drizzle of the extra virgin olive oil.