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The rental price includes a full breakfast with authentic local products while it is offered the possibility for our guests to cook for themselves with our own original produce and foodstuff at no extra charge. These products have been selected after careful tasting that reflects the knowledge of an entire life and come from named producers who are all personal friends of ours.

Greek Mountain Tea

The mountain tea or shepherd's tea is the traditional drink par excellence of the Greek peasants. Moreover, it is very popular and widespread in the entire Mediterranean basin. It is an annual or perennial subshrub with yellow or white flowers. The scientific name of its genus is Sideritis. In Greece it is naturally occurring in 17 different subspecies.

The common characteristic of these species and in general of the Sideritis genus is that they are herbs adapted to survive in steep-slope and rocky areas above 1000 meters elevation. Inasmuch as they are especially drought and cold tolerant herbs, they are found in crevices where only few plant species can survive.

Ideally it is served hot either alone or with honey.   

The Greek mountain tea is harvested in June and July in the Vardousia mountain range at the “Profitis Ilias” location at an elevation of 1200 to 2100 meters.

Harvesters: Violeta Politi, Neoklis Georgopoulos, Vasilis Iliopoulos

  1371910785200, τσάι 



Salvia officinalis or sage (also called garden sage or common sage) is a perennial plant that can reach up to 50 centimetres tall. It has many woody stems which are tender at their top. The plant flowers in late spring. Its flowers have a light violet (lavender) colour. It grows in sunny areas and stony infertile soils. The scientific name of this genus is Salvia. Salvia fruticosa is known also as Greek sage or Salvia medicinal. In Greece are naturally occurring 20 different subspecies.        

In ancient Greece and in Roman times it was considered a sacred plant and it was used in rituals. The plant was associated with immortality.

Ideally, it is served hot alone or with honey.

Sage is harvested in May and June in Giona mountain range at the “Pyrgos” location at an elevation of 1500 to 2000 meters.

Harvesters: Violeta Politi, Neoklis Georgopoulos



Oregano (Origanum vulgare) is an aromatic, herbaceous, perennial, indigenous cespitose plant which grows in the Mediterranean region. It belongs to the Oregano genus. It flowers from June until August and its flowers have a white-lavender colour.

Greek oregano is agrestal. It is found in mountainous and rocky areas and its quality is considered the best in the world. Oregano has a characteristic aroma and taste. It is therefore the main seasoning of the Mediterranean countries and an essential ingredient of the Greek cuisine.

Oregano is harvested during the flowering period of the plant, in July and August in Giona mountain range at the “Stromi” location at an elevation of 700 to 1200 meters.

Harvesters: Violeta Politi, Neoklis Georgopoulos, Vasilis Iliopoulos



Thyme (Thymus vulgaris) is an exceptionally durable shrub of a small height which reaches 30 centimetres. It has upright stems which emit a very pleasant aroma. It is found in southern Europe and the Mediterranean region, in various regions of Asia while it is cultivated in Northern America.

The leaves of thyme when they are dried assume a brown-green colour and give off their aroma when they are crushed. Their taste is very strong, slightly pungent and lush. Together with the dried flowers are used as a spice for flavouring various dishes such as fish, meat, various sauces, soups etc. Thyme is especially appreciated by bees and thyme honey is of exceptional quality.

Thyme is harvested in June and July at the sand dunes between the beach and the forest which are found in Kalogria Achaias.

Harvesters: Neoklis Georgopoulos, Vangelis Mavromatis.



Blackberries are the edible fruit grown by any species of the plants of the Rubus genus. These species are found mainly in forested areas, fences, brushwood, at the banks of brooks of water and even at the sides of streets. They produce abundant suckers which form long and flexible arch-like stems with strong thorns.

Their fruit, the well known wild blackberries, are succulent and palatable. Initially they have a green colour, then they become red-blonde and finally when they are ripe they take a glistening black colour. They are durable and cold-resistant plants.

Blackberries are collected in August and September in Giona mountain at the “Ntaou gefyri”, and “Kanalia”, among other locations, at an elevation of 700 to 1300 meters.

Harvesters: Violeta Politi, Neoklis Georgopoulos, Vasilis Iliopoulos.


Wild bulbs

A bulb is the underground stem of the plant grape hyacinth. Its scientific name is Muscari. The genus Muscari includes 50 species of bulbous plants that are thriving mainly at elevations high enough above the sea level. The bulb blossoms in spring while in the winter remains dormant in the ground. Its succulent leaves create clusters and its flowers dense jets which emerge in the spring. According to Dioskorides, the ancient Greek physician and botanist, the first Muscari had sprung up from the blood of a dragon at the top of a wooded mountain.

The Lampagioni species is a kind of bulb similar to an onion with a rather intense bitter taste. They become exceptionally tasty pickles. When they are cooked become reddish. Bulbs must be soaked in cold water before cooking in order to lose part of their bitterness. They are used in salads and are marinated either in olive oil or in vinegar.

The wild bulbs are collected in February and March in Monodendri Achaias.

Harvesters: Neoklis Georgopoulos, Vangelis Mavromatis.



Honey is the sweet, liquid, nutritive substance which is produced by bees.

Honey is an aromatic, viscous, sweet material which comes from the nectar of plants. This nectar is harvested by bees and then transformed into a denser liquid for their food which finally they store in their honeycombs.

Honey is one of the most precious, nutritive and healthier foodstuff. Greek honey is considered the best in the world.

Thyme and fir honey are considered of the best quality.

Our 100% fir honey comes from the fir forests of the Vardousia mountain range.

Producer: Dimitris Papakonstantinou in Lidoriki Fokidas village.


Feta cheese

The Greek cheese par excellence with a protected designation of origin.

Feta is a type of brine-cured cheese. The roots of this cheese are sourced in Ancient Greece dating back thousands of years ago. It is produced exclusively from sheep milk or a blend of sheep and goat milk up to a proportion of 50 %. Feta has a salty taste and is stored in saline water (brine) or sour milk cheese. Once brine is removed, feta loses all its liquid and its texture becomes firm. The variety changes depending on the hardness of the cheese. Therefore it can be found from hard to very soft. Accordingly its taste is also varying. The fat that it contains ranges from 30% to 60%; its average fat is approximately 45%.        

Our own feta is made from a mixture of sheep and goat milk (at a proportion of approx. 50:50) at George Kyriazis’ sheep shed located outside the village Sykia Fokidas.

Producer: Maria Kyriazi, Sykia Fokidas village.


Hand made pasta

Tradition has it that at the end of spring housewives in the villages made their own pasta dough with hard-wheat flour and their own eggs. They used to knead the dough, cut it into pieces and dried it on bed linen. Today, although they use small dryers, they continue to knead pasta dough themselves with free-range eggs.

Today, this tradition is kept alive by the Varvarouta family in Riolo village of the Achaia prefecture. The family tradition is preserved by Maria Varvarouta and her daughter Jenny who make traditional homemade pasta in various forms, mainly noodles, spiral macaroni and lasagne.

Producers: Maria Varvarouta and Tzeni Varvarouta

Maria Varvarouta      

Maria and Tzeni Varvarouta


Dried mushrooms

From the beginning of spring until the end of autumn a vast variety of wild mushrooms can be found in the woods of Greece (in fir, oak and mixed forests), which are either edible or non-edible. Their number exceeds 3,000 species. At least seven separate categories of the above species are edible, easy-to-identify and of high gastronomic value.

Among them we distinguish the following: Morels, Boletus edulis (or king bolete, usually called porcini), Amanita caesarea, (commonly known in English as Caesar's mushroom), Agaricus (not all of them are edible), Pleurotus (oyster caps), the parasol mushroom (Macrolepiota procera or Lepiota procera), Cantharellus cibarius, (commonly known as the chanterelle), and Lactarius deliciosus (commonly known as the Saffron milk cap or Red pine mushroom).

Fresh and dried morels


These mushrooms are collected at the massifs of Giona, Vardousia and Oeta as well as in Strofylia forest in Kalogria Achaias. They are dried on the same day and are preserved in glass receptacles. Before their use they are soaked in lukewarm water for 10-15 minutes and then they can be cooked preferably with their liquids.

All mushroom species are seasonal. They are prepared once a year in limited quantities due to their authenticity. Consequently, not all species are available at all times.

Fresh and dried parasol mushrooms

Collectors: Neoklis Georgopoulos and Vangelis Mavromatis.


Handmade jams

White and black berries and berry jam


In the area of Monodendri in both our property’s and in the adjacent friends’ orchards there is abundance of bearing trees; primarily mulberry trees, apricot trees, pear trees, fig trees, and citrus fruit. In addition, at the Monodendri property in the summer we grow vegetables and in the autumn we take care of our kitchen garden.

Figs and fig jam


Our jams and preserves are made from the above products (i.e. berries, figs, citrus fruit, small eggplants, pumpkin etc.). These fruit are boiled in their liquid with the addition of sugar only; they are homogenized in the form of jam and then are preserved in glass receptacles without any preservatives or additives.  

Maker: Vangelis Mavromatis


Products of the Monodendri Property

Fig jam

Apricot jam

Basil pesto

Spearmint pesto

Fennel-lemon pesto

Tomato pesto

Pepper - Apricot Chutney

Tabasco pepper

Olive oil

Kalamata olives

Cracked olives

Pickled artichokes 

Sun-cured tomatoes

Yoghurt cheese

Handmade pasta

Handmade mustard


Products of the Sykia Property

Wild blackberry jam 

Greek mountain tea

Greek mountain sage

Fir Honey

Wild oregano

Dried wild mushrooms

Sheep butter

Goat butter

Wild crocus

Sheep feta

Goat feta

Yoghurt cheese

Sheep yoghurt


Handmade rusks

Rental rates & booking options