History

This photo captures our quaint stone house in Nea Epidavros, nestled among olive trees in the early 1950s. It's shielded with zinc sheets, a winter safeguard against the rain. This image isn't about reminiscing about my appearance from twenty-four years ago but serves as the inspiration behind the "Mythos" menu.

My vivid memories of my mother in that house are profound. She skillfully managed the wood-heated oven, fueled by dry olive branches, to prepare an array of dishes. Whether in a frying pan or an earthen pot, she cooked everything from griddle cakes, pita bread, rolls, and buns to lamb and other unforgettable meals.

 

These memories of delicious meals make my mouth water. What made them so flavorful? Was it the water, the fresh air, the olive oil, the natural ingredients, or our sheer hunger? I can't pinpoint it, but it inspired me to recreate my mother's recipes at Mythos, along with other cherished Greek dishes. Despite opposing views, my determination led to the successful establishment of Mythos. I proudly assure you of our cuisine's quality, rooted in traditional cooking methods from that small cabin.

 

At Mythos, we serve only the finest pure and fresh Québec milk-fed lamb and kid meat, cooked in a charcoal-heated oven. I encourage you to visit our kitchen to see how we prepare our poultry, meat, and fish. We offer extra virgin olive oil as a healthier, cholesterol-free alternative to butter for your bread. Lastly, a personal tip about our lamb chops: for a truly unforgettable experience, forget the fork and knife. Use your fingers to savor them down to the bone.