Behind the unique dishes with their imaginative names, such as “New World Order,” “Colossus of Rhodes,” and “Mea Culpa,” is Chef Stavroula Keisidou, a graduate of the culinary school Le Cordon Bleu in Paris.

A key feature of To Rema is that all dishes are prepared in-house using fresh, high-quality ingredients and traditional cooking methods.

For special events, Chef Stavroula works closely with guests to create a menu tailored to their preferences. Her cuisine showcases dishes featuring pork, beef and lamb, as well as distinctive regional ingredients such as Kerkini buffalo, Kastanoussa wild boar and a variety of game birds