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Plates passed around the table while stories about Crete filled the air. Strangers who walked in alone were laughing tog...
14/09/2025

Plates passed around the table while stories about Crete filled the air. Strangers who walked in alone were laughing together by the end. Cretan music in the background, mixing with the little mmm’s of good food. That’s what our Sunday trapezi felt like.

Pilafi was the centerpiece, like always. Later I tried a vegan version just to see if it works — shiitake, veg trimmings, a touch of truffle oil. It surprised me with how much depth it had, and it can stand as a version of the classic pilafi if the occasion arises.

The price of the vegetables for the horta though might need to change the narrative, with a food cost of over €5 per person. It’s not just a salad ,not something inferior to pilafi.

Some were familiar with Crete, some weren’t. I really appreciate adventurous eaters , not that there’s anything odd about the food, but because I enjoy exploring tastes myself, and it means a lot when people share that curiosity.

Thinking about it more… it’s actually an honor when people come to eat your food just from something you’ve posted online. Humbling, really.

Thank you to my first guests for filling my new workroom with life , you made it feel like home.

A slow Sunday trapezi that left us full and happy, maybe even ready for a siesta… but instead I washed a mountain of dishes with a smile. I can’t wait for the next time we gather around the table.

Shall we set the table again soon?

#ｓｕｎｄａｙｍｏｏｄ

Yasas! 🤗halusin kertoa, että minulla on nyt oma työtila Helsingissä, Teurastamolla. Se antaa mahdollisuuden toteuttaa mo...
13/09/2025

Yasas! 🤗
halusin kertoa, että minulla on nyt oma työtila Helsingissä, Teurastamolla. Se antaa mahdollisuuden toteuttaa monenlaisia ruokaan liittyviä palveluja ja elämyksiä – esimerkiksi:
• cateringia
• business-lounaita
• tiimipäivien kokkauselämyksiä
• yksityisiä illallisia
• pikkujoulut


Olisi hienoa, jos pitäisit minut mielessä, jos teillä tai verkostossanne tulee tarvetta tällaiselle. 🙌

Otta yhteyttä [email protected] tai whatsapp 0413157157 niin järjestetään teille ainutlaatuisen ja ikimuistoisen tilaisuuden.

Terveisin,
🫶Aino

🏺✨ A Cretan Trapezi in Helsinki ✨🏺On Sunday 14.09 at 14:00, I’m setting a long table in my workroom in the Teurastamo ar...
10/09/2025

🏺✨ A Cretan Trapezi in Helsinki ✨🏺

On Sunday 14.09 at 14:00, I’m setting a long table in my workroom in the Teurastamo area and we are feasting the way i grew up.

I’m excited to share the feeling of a Sunday in Crete: the smell of pilafi filling the air, a plate of dakos passed around, warm kalitsounia coming out of the oven, simple greens dressed with olive oil. Food that is honest, abundant and meant to be shared.

Sunday Trapezi Menu

Meze
• Bread – freshly baked, served with olive oil
• Olives
• Volvoi – pickled foraged roots, a rare Cretan delicacy
• Agginara – fresh artichoke hearts w/🍋
• Graviera & thyme honey – Cretan cheese with thyme blossom honey

Main Table
• Dakos – barley rusks topped with tomato, olive oil and mizithra cheese
• Chorta – seasonal greens with olive oil and lemon
• Kalitsounia – small handmade pies
• Melizanes me xinohondro – eggplants cooked with fermented cracked wheat and milk
• Pilafi with lamb and chicken – rice pilaf cooked in rich broth, served with lamb and chicken

Dessert
• Something sweet to finish

That’s the feeling I want to bring satisfied smiles, hands rubbing bellies, leaning back into chairs.

Not just the dishes (though you won’t find a spread like this anywhere else in Finland), but the slow pace, the stories, the way a table brings strangers together like family.

Kalos na vrethume - until we meet

💛🍅A goodbye to summer tomatoes. Aegean sardines - yellow tomatoes - wild caper leaves - smoked Mesolongi salt - crown di...
10/09/2025

💛🍅A goodbye to summer tomatoes.

Aegean sardines - yellow tomatoes - wild caper leaves - smoked Mesolongi salt - crown dill from - boukovo 🌶️

Yum!

Sunnuntain ei tarvitse tuntua tyhjältä.💌Kutsun sinut kreikkalaiselle sunnuntailounaalle Helsingin Teurastamolle – pöytää...
07/09/2025

Sunnuntain ei tarvitse tuntua tyhjältä.
💌Kutsun sinut kreikkalaiselle sunnuntailounaalle Helsingin Teurastamolle – pöytään, joka täyttyy kreetalaisista ruoista, tarinoista ja yhdessäolosta.

Kreetalla sunnuntai tarkoitti trapezia – pöytää, jossa ruoka ja ihmiset kohtasivat.

Pilafi padassa, dakos kiertämässä kädestä käteen, kalitsouniat uunista lämpiminä. Ruokaa, joka täytti vatsan lisäksi myös sydämen.

💫 Mitä luvassa?
– Alkupaloja, salaatteja, pääruokia ja jälkiruoka
– Kreetalaisia juustoja ja erikoisuuksia, joita ei löydy muualta Suomesta
– Tarinoita Kreetan ruoasta ja elämäntavasta
– Sunnuntai, joka tuntuu juhlalta 🌿

✨ Kenelle tämä on?
– Ruokaihmisille, jotka rakastavat aitoja makuja ja elämyksiä
– Kreikkaan ja Kreetaan kaipaaville (tai matkaa suunnitteleville)
– Foodielle, joka etsii uusia kokemuksia
– Heille, jotka haluavat viettää sunnuntain hyvässä seurassa

📍 Teurastamo, Helsinki
📅 Su 14.09 | klo 14–16
👥 12 paikkaa (min. 8 toteutuu)
💶 80 € / hlö

🎟️ Tarjoukset
– Substack-tilaajille -10 % (koodi sähköpostissa)
– Tule ystävän kanssa → molemmat -20 %

⏳ Varaus
– Varaa viestillä (IG tai WhatsApp [numero])
– Viimeistään ti 09.09
- saat varauksen yhteydessä tarkemmat tiedot

Olen Aino. Kasvoin Haniassa Kreetalla ja nykyään asun Helsingissä. Aloitin kokkaamisen jo lapsena ja opiskelin Perho Culinary Schoolissa. Kun jaan ruokaa ja tarinoita Ataraxian kautta, haluan luoda hetkiä, jotka tuntuvat kodilta – vaikka olisit kaukana omastasi.

Tervetuloa mun pöytään❣️

🇬🇷✨ A Cretan Trapezi in Helsinki ✨🇬🇷On Sunday 14.09 at 14:00, I’m setting a long table in my workroom in the Teurastamo ...
04/09/2025

🇬🇷✨ A Cretan Trapezi in Helsinki ✨🇬🇷

On Sunday 14.09 at 14:00, I’m setting a long table in my workroom in the Teurastamo area — and I’d love for you to join me.

Think of a Sunday in Crete: the smell of pilafi filling the air, a plate of dakos passed around, warm kalitsounia coming out of the oven, simple greens dressed with olive oil. Food that is honest, abundant, and meant to be shared.

That’s the feeling I want to bring here — not just the dishes (though you won’t find a spread like this anywhere else in Finland), but the slow pace, the stories, the way a table brings strangers together like family.

We’ll gather, eat, talk about Greece, swap travel tips, and enjoy a couple of hours where the world feels a little softer.

🍴 A spread of pilafi, dakos, kalitsounia, horta & more Cretan favourites
⏰ Sunday 14.09 | 14:00 (approx. 2 hrs)
📍 Teurastamo area (exact address after booking)
👥 12 seats only (minimum 8 to open)
💶 80€ / person

👉 To reserve: send me a DM and I’ll share the booking link & full info.

✨ Substack subscribers get 10% off (check your email for the code).

👫 Bring a friend and you both get 20% off.

🧿 Seats are limited. Booking closes Tuesday 09.09.
Once the table is full, it’s complete.

🍄 It’s mushroom season, and nothing feels more comforting than a bowl of creamy orzo.In Greece, we call it kritharaki — ...
01/09/2025

🍄 It’s mushroom season, and nothing feels more comforting than a bowl of creamy orzo.

In Greece, we call it kritharaki — usually cooked in a simple tomato sauce.
Back in my student years, it was the ultimate cheap and filling meal.

Now in Finland, I’ve given it a seasonal twist: chanterelles, brown butter, and parmesan turn this humble classic into a decadent yet easy weeknight dish.

Think risotto but with orzo so it’s orzotto.

One pan, minimal washing up, maximum flavor. Perfect for cozy nights when you want something simple but special.

Recipe (serves 2–3):
200 g chanterelles, ripped by hand
1 onion, finely diced
1–2 cloves garlic, minced
200 g orzo pasta (kritharaki)
~1 L warm chicken or veg stock
2 tbsp white balsamic + 1 cup water (or white wine)
2 k***s cold butter (plus extra for browning)
~8 tbsp grated parmesan, plus more to serve
Olive oil, salt & pepper
Method:
Make the brown butter first: melt a k**b of butter in a wide pan until nutty and golden, then set aside.

In the same pan, add a drizzle of olive oil and sauté the onion until lightly browned.

Add the chanterelles and cook until they release their juices and start popping.

Stir in the garlic and cook briefly until fragrant.
Add the orzo and toast lightly.

Pour in the balsamic-water mix (or wine) and let it reduce.

Gradually add warm stock, a ladle at a time, stirring often, until the orzo is creamy and just cooked.

Off the heat, stir in cold butter and parmesan until silky. Season to taste.

Plate with a drizzle of brown butter and extra parmesan.

✨ A dish that bridges past and present, Greece and Finland, simple and special.

👉 Save this for your next mushroom haul and tag me if you try it — I’d love to see your version!

🏵️Garden jewels! What a stunning setting to cook in with the freshest ingredients .Thanks to for hosting us & providing...
31/08/2025

🏵️Garden jewels!

What a stunning setting to cook in with the freshest ingredients .

Thanks to for hosting us & providing top-notch ingredients.

It was amazing to share ideas inspired by Greek & Mediterranean cuisine, presenting new ways to showcase the ingredients grown on the farm.

🌈Rainbow mangold shone as Chorta, surprising everyone with its delicious simplicity.

💐Zucchini blossoms were irresistible, stuffed with rice & herbs the traditional way.

🌱Fresh celery elevated our avgolemono sauce, perfectly complementing the pork.

💥The summer bright pumpkin added a sweet touch to our baba ghanoush-inspired dip.

Despite the cloudy weather, lovely people joined us to enjoy the food & atmosphere. Huge thanks!

💚🧡💜

🌼Hapiness is found in the small things. Super fresh organic vegetables from are enough to make me smile.Cu tomorrow 11-...
29/08/2025

🌼Hapiness is found in the small things.

Super fresh organic vegetables from are enough to make me smile.

Cu tomorrow 11-15 .

Check the previous post for the menu & more info.

🌿Finnish nature day at 30.8. klo 11–15 🌿We’re celebrating Finland’s Nature Day at Ahlberg Garden with a special pop-up...
27/08/2025

🌿Finnish nature day at 30.8. klo 11–15 🌿

We’re celebrating Finland’s Nature Day at Ahlberg Garden with a special pop-up by Aino Mavrigiannakis .food Using the garden’s organic harvest, she brings together Greek & Mediterranean flavors — fresh, seasonal, and made to share.

✨ In addition to food, you can explore the greenhouses, enjoy activities for kids, and take home the best seasonal produce.

📍 Immersbyntie 101
🗓️ Saturday 30.8, 11–15

⸻

🌿 Suomen Luonnonpäivä Ahlbergin Puutarhassa 30.8. klo 11–15 🌿

Juhlistamme Suomen Luonnonpäivää Ahlbergin Puutarhassa pop up -ravintolalla, jonka toteuttaa Aino Mavrigiannakis (). Puutarhan luomusadosta syntyy kreikkalaisia ja välimerellisiä makuja – sesongin raikkaita herkkuja jaettavaksi.

✨ Päivän aikana voit tutustua kasvihuoneisiin, lapsille on hauskaa tekemistä ja kotiin löytyy sesongin parhaita raaka-aineita.

📍 Immersbyntie 101
🗓️ Lauantai 30.8 klo 11–15

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