Chef Program
We don't ship off-the-shelf mixes. We work with you to figure out which microgreens your menu needs, in what volumes, and exactly when they should arrive.
Get in touch
How it works
We talk about your menu, the styles of cooking you serve, and the volumes you actually need each week.
We send a first box so you can work with the product and see how it behaves in your own preparations.
Every week we review together — add, remove, scale up or down so you're never over- or under-supplied.
When seasonal specials (like nasturtium blossoms) come in, we tell you immediately — not after they're gone.
Services
We build a weekly supply program around each kitchen. The chef chooses which varieties and how much of each to receive — no off-the-shelf mixes, no last-minute menu changes because something ran out.
We supply hotels and restaurants on Rhodes and the major South Aegean islands through partnerships with food distribution networks.
Large edible blossoms and rare microgreens for fine dining plates — wherever a dish needs bold color, distinctive flavor, and a memorable finish.
Next step
Call or message us — reply within 24 hours.
