Dessert at Elamu

A Turkish dessert brought to Greece by refugees in 1922. It’s the Ottoman version of the crema Catalana or crème brûlée.

Crème pâtissière and crème Chantilly layered over slices of a traditional sweet bread (tsoureki). This sweet is a New Year’s tradition in my family, but I don’t see why we shouldn’t enjoy it all year round.

Base with walnuts, almonds, and peanuts topped with almond cream and a honey-based strawberry jam.

Greek homes’ most favourite dessert.

A classic Italian goodbye.

Infused with mastiha of Chios, the resin of a tree found in a Greek island. Herbal, pine-fresh, unlike anything else.

Infused with premium Lombok vanilla.