Planning is underway for this year’s Nature’s Lunch at Kaiser’s Throne, and I can’t help but reflect on last year’s event. I had this idea of creating a unique luncheon, and the opportunity had finally come. To make things even more interesting, I was six months pregnant. At that point, bending down was nearly impossible, which made certain parts of the day a challenge. But somehow, I found the energy. Passion has a way of pushing you forward, and my love for creating these unique experiences gave me everything I needed to make it happen.
Pelekas has always been special to me. It was the first place I stayed when I visited Corfu, and I keep coming back. It felt like the perfect setting for this gathering—perched high above the island at Kaiser’s Throne, with breathtaking views and fresh mountain air. The idea was simple: a long, leisurely lunch celebrating Corfu’s spring harvest, with a menu that highlighted the best of the season’s ingredients.
The Chef
I had met Christina Kotsilelou, the talented chef behind the menu, at a herbal workshop in Dr. Kavvadia’s garden, and it was immediately clear that we shared the same philosophy when it came to food. She believes in using what’s local, seasonal, and naturally abundant—exactly what I wanted for this meal. Christina worked her magic in the kitchen, creating an incredible spread, every dish bursting with flavor. Days later, when I wasn’t rushing around so much, I was still savoring those tastes in my mind.
A Menu Rooted in Nature
Christina has always been fascinated by the role of herbs and wild greens in Greek culinary traditions—not just for their flavors but for their healing properties. From ancient remedies to everyday cooking, they’ve long been woven into the fabric of life here. This lunch was a chance to celebrate that connection, bringing these ingredients to the table in a way that felt both traditional and fresh.
Some of the standout ingredients:
🌿 Wild garlic leaves, brought from Epirus, turned into a walnut pesto drizzled over warm potato salad. The garlic flowers? Foraged from just around Kaiser’s Throne.
🌿 Nettle, sourced from Athens, adding depth and richness to the dishes.
🌿 Rose petal preserve, made in Zagori with the help of a local rose cultivator, bringing a touch of sweetness.
🌿 Edible flowers, carefully foraged from across Corfu, adding color and delicate flavors.
🌿 Verbena, sourced from a herb farm in Crete, infused into a refreshing welcome drink.
This vegetarian feast was an ode to nature’s gifts, a chance to slow down, savor the moment, and enjoy food in its purest form. It was also the perfect way to kick off the Corfu Garden Festival, setting the tone for a season of immersive, nature-inspired experiences.
Looking ahead to this year’s Nature’s Lunch, I can’t wait to bring people together once again—same breathtaking setting, same love for good food, and maybe just a little less struggling to bend down this time! This year, Christina is already booked and won’t be cooking for us, but I’m excited to invite a talented chef from Paxos to take her place.The inspiration for this year’s event is Corfu’s diverse plant life, from the rich herbs, vegetables, and fruits that flourish across the island. These will not only inspire the dishes but also the tablescape, creating a stunning visual experience. Stay tuned for more details on the menu—it’s sure to be just as magical!