ataraxia food productions

08/08/2026

🤍💙Greekifying the “it’s kinda chic” trend because… it’s kinda malakia. 😅

Summer ending always brings a little melancholy, but when you live somewhere else, it hits differently. Every visit home passes too fast.

You know you have to leave, and you know there’s another life waiting for you somewhere else, but it still breaks your heart a little every time.

It’s a weird dual reality feeling full and grateful for everything and everyone you have in both places, while knowing that wherever you are, a part of your life is somewhere else.

I don’t think that sadness ever really goes away.

If you’re Greek living abroad, I bet you know exactly what I mean. That strange feeling of leaving Greece, missing home before you’ve even left, and knowing a part of you will always stay behind.

I think this feeling of nostalgia and xenitia is pretty universal. What will you miss the most?

What’s the biggest malakia for you about leaving? Or just share how you feel 🫶 let’s support each other.

Ακόμα ένα καλοκαίρι 🥹

it’s kinda malakia that I won’t be able to just get a souvlaki whenever I feel like it.

Gotta make it myself🌯

08/08/2026

Kreetan perinne herkkuja

07/08/2026

8 years later, Ataraxia was back in Three’s kitchen.

Long before pop-ups were really a thing in Chania, I was doing Ataraxia pop-ups around the city — and Three became an important part of that chapter before life eventually took me to Finland.

The friendship stayed, so getting together again for two very HOT nights felt pretty special.

This time I built the menu around local seafood and seasonal Cretan produce, playing with the idea of ceviche and taking it in some less conventional directions.

Everything was served casually in cups grab one, stand at the bar, have a cocktail and keep hanging out.

It was hot, hectic and fun. Friends working with us, so many friends coming by, dancing in the kitchen, the inevitable stressful moments, and emergency drinks appearing through the kitchen window from the bar when needed. 😅

Marinated anchovy ceviche with avocado tarama, green beans, cherry tomatoes & carob rusks

And TILT! gifts stayed a little longer in Chania to give us the soundtrack for it all.

Lionfish ceviche with Prespes beans, local tomato, fennel & ouzo.

It was also hectic enough that I barely managed to take any proper photos of the food myself, so thank you Eleutheria Skamnaki for actually capturing the dishes. ❤️

Garden ceviche with baby zucchini, amaranth greens, local seaweed, fried zucchini flower & skordalia.

And Taska fish korokke with coriander, lime & chilli mayo.

There wasn’t one clear winner everyone seemed to have their own favourite.

It felt really good to be back with the Three crew after all these years. Cooking together, sweating together, seeing so many familiar faces.

i’ll be making a reel of the making of the pop-up!

Thank you to everyone who came to eat, drink, dance and sweat with us.

Until the next one.

07/08/2026

05/08/2026

03/08/2026

Oletko viellä kokeillut kreikkalaista ”makaronilaatikkoa”?

03/08/2026

03/08/2026

kesäkurpitsan kukkia, tanssia ja pastaa

02/08/2026

You thought August was only about relaxing… ☀️

Αύγουστος is here & so am I, back in Chania after a few years away. 🙏

August in Greece can be too hot, too crowded… but it’s also full of life. The scent of jasmine and night-blooming jessamine in the warm night air, good food around shared tables, friends gathering and meeting again, music filling the summer nights, waiting for the figs to ripen, and night swims.

For some, August is a time to slow down and relax. For others, it’s the busiest and most exhausting month of the year. Life is full of contradictions.

So, courage to everyone who’s working. Enjoy it if you’re getting some time to rest. And don’t forget to relax whenever you get the chance—I’m reminding myself to do the same. 💛

Feeling grateful that I get to experience a little of Crete’s August magic again this summer. ☄️

Καλό μήνα! 🌙

01/08/2026

🐌 Älä jätä tätä kreetalaista herkkua väliin, jos käyt Kreetalla.

Tiesitkö, että etanoita syödään Kreetalla monella eri tavalla?

Videolla näkyvät χοχλιοί μπουμπουριστοί (boubouristoi): etanat kieritellään kevyesti jauhoissa, paistetaan runsaassa kreetalaisessa oliiviöljyssä ja viimeistellään etikalla sekä rosmariinilla. Yksinkertaista, perinteistä ja täydellistä mezeä rakin kanssa.

Etanoita valmistetaan myös esimerkiksi:
🍅 Kokkinistona – tomaattikastikkeessa perunoiden ja kesäkurpitsojen kanssa.
🧅 Stifadona – pitkään haudutettuna sipulien, tomaatin, mausteiden ja viinin kanssa.
🌾 Ksinohondroksen kanssa – perinteisen hapatetun vehnä-jogurttiseoksen kanssa.
🌿 Lisäksi eri kylillä ja alueilla on omia, harvinaisempia reseptejään, joita ei välttämättä löydä ravintoloista.

Olen Aino, kreikkalais-suomalainen kokki. Kasvoin Haniassa, m***a asun nykyään Suomessa, ja tämä on yksi niistä ruoista, joita kaipaan eniten aina ollessani poissa Kreetalta.

Nyt tärkeimmät kysymykset… 😄

Maistaisitko etanoita?

Ja söisitkö sen “pepun”, vai jätätkö senkin lautaselle kuten minä? 🐌🇬🇷