We felt like walking through fields of purple heather at sunset with the sky matching the ground in terms of colour (a lovely pastel hue), but then there was a smoking fire disturbing the tranquil scene. We took a sip from a hipflask – wow! Delicious, searingly sweet smoke was joined by venison carpaccio with caramelized walnuts.
With a drop of water, we discovered additional fruity apple smokiness next to stuffed Greek vine leaves with currants and pistachio, called dolmades. The palate now had plenty of sweet smoky fruit flavours like baked apples and red cherries balanced with a slightly menthol and herbal finish.