From Farm to Table Philosophy: Cooking Sustainability at Makris by Domes

At Makris Athens by Domes, sustainability is not something that needs to be explained. It’s something that happens — quietly, consistently, and often out of sight. It begins at the farm and follows its own pace all the way to the table.

The farm-to-table philosophy here isn’t about showcasing origin for the sake of it. It’s about staying close. Close to the land, close to the season, close to what actually makes sense. When that happens, gastronomy becomes simpler, calmer, and more honest.

The farm sets the rhythm of new fine dining

Less a concept, more of a starting point; what grows, when it grows, and how it grows shapes the menu long before recipes are written. There’s no attempt to smooth out nature’s edges or force consistency where it doesn’t belong. Each season arrives with its own character, and the kitchen learns to work with it rather than against it. This closeness naturally reduces excess — fewer miles, fewer hands, fewer compromises. Sustainability here feels less like a rule and more like common sense.

Sustainable cooking that listens

Working farm-to-table changes the way a kitchen behaves. Ingredients aren’t interchangeable, and they’re never taken for granted. They come with limits, and those limits are respected. Menus shift subtly. Techniques adjust. Some days call for restraint, others for generosity. Sustainability, in this context, isn’t about restriction — it’s about attention. Paying close enough attention to know when to step back.

Distinguished by Nature: Olive oil as part of the landscape

Within this way of cooking, olive oil finds its natural place. This season, all olive oil used at Makris restaurant comes exclusively from the farm. Not as a headline, but as a quiet constant.

Because it comes from the same land that shapes the rest of the menu, the olive oil behaves like a living ingredient. Its flavour changes slightly from year to year, reflecting the harvest, the weather, the rhythm of the season. These nuances aren’t corrected or polished away — they’re embraced.

How we do it? With care, less intervention. A sustainable kitchen simply trusts the process. At Makris Athens by Domes, this means letting ingredients speak clearly, without unnecessary layers. Olive oil, vegetables, herbs, and grains are treated with the same respect: present, precise, never overstated. The result is food that feels effortless, but never accidental.

Always tied to the land — Rooted in the Makris Kitchen

Farm-to-table at Makris Athens by Domes evolves naturally, shaped by the land, by each harvest, and by the quiet shifts that come with every passing season. The kitchen adapts, listens, and responds — never forcing consistency where nature offers variation.

That ongoing relationship is what gives the philosophy its meaning. Sustainability here is not treated as a message to be communicated or a value to be highlighted. It is present in the choices that happen daily, often without being noticed: in what is grown, in what is used, and in what is deliberately left out.

Staying close to the source allows food to remain honest. It keeps flavours grounded, decisions intentional, and the experience connected to something real. The land leads, the kitchen follows, and the table becomes the meeting point between the two.

In the end, sustainability at Makris Athens by Domes is not about doing more or reaching further. It is about staying rooted — allowing time, place, and nature to shape the way things unfold, exactly as they are meant to.