History of Mythos
Take a good look at this picture. The purpose is not to show what I looked like twenty four years ago, not at all. This picture was an inspiration for the creation of the "Mythos" menu. It is a picture of our little stone house in the early fifties, in Nea Epidavros surrounded by olive trees. It is covered with eight sheets of zinc to protect us from the rain during the winter months.
I remember my mother as if it were yesterday, heating up the wood-heated oven by burning dry olive branches, preparing the meals whether in a frying pan or in an earthen pot, cooking griddle cakes, pita bread, rolls, and buns, lamb and many other unforgettable dishes.
Remembering all these delicious meals, my mouth waters. Truly what delicious flavours: Was it the water, the fresh air, the oive oil, the natural ingredients, or our hunger? Really I do not know, but I am sure that something was driving me to recreate my mother's recipes for Mythos, accompanied by other favourite Greek dishes. In spite the contrary opinions, through determination and perseverance on my part, it is my pleasure to welcome you to Mythos today. Without hesitation, I guarantee you the quality of our cuisine in association with the traditional method of cooking back in that small cabin.
We serve only the best pure and fresh Québec milk-fed lamb and kid meat, cooked in a charcoal-heated oven. Try it. I invite you to visit our kitchen and see the way our poultry, meat and fish are prepared. Ask us for everything else besides butter, we serve extra virgin oil for your own bread, which is cholesterol free and excellent for your health. My last advice: Concerning the lamb chops, I notice many people are using a fork and knife. What a loss. Please set your fork and knife aside, use your fingers and enjoy the chops to the bone. It is an unforgettable experience.