I transformed my garden into a Greek tavern for the Engveni festival.

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I turned my garden into a little Greek taverna for an afternoon, with lively Greek music, simple homemade food and a table set for a proper summer meal.

In this slow living vlog from my cottage in Greece, I make stuffed round zucchini with rice, herbs and chickpeas, a Greek-style salad, toasted bread with olive oil and thyme from the garden, and soy yogurt with honey and walnuts for dessert.

A small taste of Greek summer life, good food, and the kind of afternoon that does not need a reservation.