Aspasia: A Culinary Ode To Mani
Chef Stavriani Zervakakou brings ancestral flavors and radical intuition to Greece’s wild southern peninsula
Chef Stavriani Zervakakou distills a lifetime of flavor into daily-changing menus, that tell the story of Mani. Photo credit: George Adamos
Tucked into the craggy folds of the Mani Peninsula, far from the bustle of the Greek islands and the tourist-trodden trails of the mainland, Aspasia is not simply a restaurant—it’s a return. To memory. To matriarchs. To a land that cooks its identity into everything it yields.
Opened in the summer of 2023 by chef Stavriani Zervakakou, Aspasia is set in the mountain village of Stavri, where time feels suspended and nature still dictates the rhythm of the day. Here, Zervakakou distills a lifetime of flavor into a daily-changing menu that tells the story of Mani—not with words, but with taste.
Antonis Eliopoulos and Kalia Konstantinidou, the visionary founders of Empiria Group, recognized something rare and resonant in Aspasia, a project rooted not only in culinary excellence but in cultural preservation and personal truth. Moved by chef Zervakakou’s passion and purpose, they saw in her dream a reflection of their own values: authenticity, innovation, and a deep connection to place. Their decision to join forces in Aspasia was not just a business choice, it was a heartfelt commitment to supporting a new chapter of Greek gastronomy, led by a voice as grounded and bold as the land itself.
There is no set menu. Each dish is born from what the garden, sea, and surrounding hills offer that morning. Stuffed zucchini from a neighbor’s plot. Syglino—local cured pork—slow-simmered in wine with orange peel and sage. Milk pie scented with unripe mulberries plucked just beyond the courtyard. Even leftover melon seeds are repurposed into natural pectin for thickening rice pudding. Sustainability, here, is not a trend—it’s tradition.
Zervakakou’s path to the kitchen began not with culinary school, but with history books. Trained in Balkan and political studies, she eventually enrolled at the Istanbul Culinary Institute, where the city’s chaotic fish markets and backstreet kitchens awakened her true calling. Her return to Mani wasn’t born of nostalgia, but of conviction. “A fixed menu is a chef’s laziness,” she often says. At Aspasia, creativity is forged through limitation—each day a challenge to transform what’s available into something enduring, personal, and profound.
Guests dine beneath a carob tree, the scent of wild herbs drifting from the hills. Inside, the kitchen remains open—physically and philosophically. Zervakakou observes the room through a wide window, reading guests’ expressions as carefully as her ingredients. On cooler nights, the restaurant takes on the warmth of a salon, with guests drifting into the kitchen, tables pulled together like a family gathering. Often, a dessert is improvised—perhaps one of her grandmother’s—prepared in a spirit of affection and ease.
In a region long defined by independence and resilience—especially among its women—Aspasia is both homage and evolution. Every plate carries the memory of those who shaped her: her grandmother, her aunt, and mentors like pioneering Turkish chef Şemsa Denizsel. Together, their legacy lives on in a restaurant that is as generous and grounded as the land itself.
Named after her aunt—a cosmopolitan force of nature who helped shape her worldview—Aspasia honors the matriarchal thread woven through Mani’s past and present. It’s a fitting tribute to the women whose culinary and cultural wisdom continues to define the Peloponnese.
Still under the radar internationally, Aspasia has already earned praise among culinary insiders for its originality, honesty, and depth. It stands as a powerful expression of contemporary Greek cuisine—one that resists flash in favor of substance, and positions Mani as a region of serious gastronomic interest.
Aspasia is set in the mountain village of Stavri, where time feels suspended and nature still dictates the rhythm of the day. Photo credit: George Adamos
WHERE TO STAY: Korona Boutique Hotel
Located in the historic peninsula of Mani at the southernmost peninsula of the Peloponnese, at the traditional stone-built settlement of Oitylo, Korona Boutique Hotel is a sophisticated family friendly boutique hotel, created by Antonis Eliopoulos and Kalia Konstantinidou.
With 10 rooms and suites, Korona feels more like a private home than a hotel— harmoniously appointed with minimalistic design and stone interiors. This is a place where hospitality is personal, guided by the cultural rhythm of the region.
Mornings begin with a generous, homemade breakfast that honors the culinary traditions of Mani. Guests are greeted with travichtes (hand-stretched pies), sweet spoon preserves, and marmalades made from seasonal fruits—many of which are created by the generous hostess, Fevronia, using time-honored family recipes. Fresh bread arrives daily from the local bakery in Areopoli, while lalaggia (traditional fried bread rings) come handmade from the village of Hotasia. Eggs are sourced from nearby farms, and local specialties like syglino and sfela cheese are delivered by village butchers and cheesemongers. Even the honey is collected from a beloved vendor at the Areopoli farmers’ market. What isn’t lovingly made in-house comes from trusted producers just down the road.
Additionally, guests can head out to sea on private boat excursions along Mani’s dramatic coast to catch fish from the Aegean, or stay in for hands-on culinary workshops that offer a deeper taste of the region’s unique gastronomy. Whether through a simple breakfast or a milk tart inspired by a time-honored recipe, the flavors of Mani are celebrated with reverence and warmth.
Antonis and Kalia’s deep connection to Mani is woven into the very fabric of Korona. “Mani is more than a destination for us—it’s a part of who we are” they share. “It’s where we got married, a land steeped in heritage, honesty, and raw beauty. Its people, stories and landscapes have all left a lasting imprint on our soul. With Korona, we wanted to create more than just a boutique hotel; we envisioned a space that captures this bond. Set in the heart of Oitylo, it’s an invitation to experience Mani with the same love and awe that we feel. Every detail is designed to honor the region’s spirit and extends a heartfelt welcome to our guests – whom we welcome and host not as visitors, but as our extended family.”
Korona makes an ideal getaway to explore the local history and beauty of Mani, including Byzantine churches, tower stone structures and picturesque fishing villages.
Rates start from €90 per room, per night based on double occupancy.
To find out more and to book, please visit www.koronahotel.gr | @koronaboutiquehotel