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With a unique potato and celeriac mash.


  1. Clean and cut the celeriac.

  2. Fry the meat on all sides in well-burnt oil and remove from the pan.

  3. Saute the garlic for 1 minute, add the meat again and then the brandy.

  4. Add the bay leaf and the balsamic and let it boil until the alcohol evaporates.

  5. Transfer to a saucepan and add orange juice and zest, rosemary, chili flakes and carrots cut into thirds. Cover and cook on medium-low heat for 30 minutes. Turn the meat every 15 minutes.

  6. Boil the potatoes and celeriac in salted water.

  7. Add half the plums, salt, pepper and honey to the meat and continue boiling for another half hour or so.

  8. Remove the carrots and grind them in the blender. Put them back in the pot, add the rest of the plums, stir, turn off the heat, cover the pot and let it rest for 30 minutes.

  9. Mash the potatoes and celeriac and add salt, pepper, olive oil and nutmeg.


4 cloves of garlic

200 ml Mavrodafni (sweet red wine)

200 ml orange juice


3 TBSP. honey

150 g seedless prunes

50 ml brandy

2-3 tbsp. balsamic vinegar

salt pepper

3 carrots

Zest of an orange

Salt + pepper

Olive oil for frying


600 g peeled potatoes

300 g of celery root peeled

Salt + pepper

olive oil

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