Elirou & Polirrinias 27
An authentic gastronomic journey to traditional Mexican cuisine with a Cretan touch.
A bridge between two cuisines that we saw as one, that of Mexico and Crete. Without having any elements of the Tex Mex kitchen that we respect but that has absolutely nothing to do with our story telling!
Our kitchen combines materials that grow without additives slowly under Cretan sun. All our recipes use materials and techniques that exist in common between these 2 places. We feel that we “play” gastronomically between them
A tropical gastronomic trip to Mexico through Crete.
Elements of authentic Cretan gastronomy meet those of traditional Mexico in a gastrotaverna through an a la carte menu of 11 dishes that change idaily based on the seasonality of the materials and of course its availability, since our main supplier is the field cultivated by the wonderful human cultivator Michalis Kotsifakis, in Mournies village. Organic production. Our fishes are the ones that live in Cretan sea freely, they are fished using sustainable practices with a strong wild taste. Our meat is exclusively free-range from the mountains of Crete. Our exclusive supplier of organic pork is the Vavouraki farm in Koxare village, Rethimno.
In Matzenta , we consider every dish as a journey from the Atlantic and Pacific Ocean to Cretan and Libyan Sea, from the Oaxaca Mountains to Sfakia and Psiloritis.
Matzenta kuzina del sol does not have a Cretan or Mexican identity. We define it as
Kuzina del Sol. Because Sun is the one that makes us grow, mature naturally with one and only purpose, sincere human communication. We all become one under the same Sun.
This is what we call Matzenta kuzina del sol. Lets travel together!