Nice N Easy Organic Bistro in Mykonos

I FINALLY made it to Nice n Easy Organic Bistro! I have been looking forward to it since the time I met the Co-owners Dimitris Christoforidis & Executive Chef Christos Athanasiadis. I had the pleasure of having Chef Christos come into my kitchen and cook for me! See that episode here…. https://youtu.be/aP7a5xMFeio

There are 3 locations in Greece! I was at the Mykonos location aka Little Venice. Nice n Easy is know for its locally grown produce combined with a Hollywood Influence. They serve Farm-To-Table Cuisine with an Organically Grown Cycladic Flare. And as bonus you get beautiful sunsets free of charge!

We enjoyed the following delish dishes with our sunset….

Tzatziki spread form Myconian strained sheep yoghurt

Vine leaves dolma stuffed with herb rice and Greek yogurt sauce on a bed of black eyed peas. (gluten free ingredients)

Charcoal roasted fresh sun dried Cycladic Octopus. (gluten free ingredients)

Fresh Aegean Yellowfin Tuna Carpaccio with chives, wasabi and truffle oil

Greek salad on charcoal roasted bread with organic tomatoes, feta cheese, wild purslane and sage-vinaigrette

Spaghetti with lobster, fresh tomatoe and herb sauce

Homemade crispy phyllo dough with orange flavored custard

Baklava with pistachios and local ice cream from mastic

Greek local yogurt with honey & walnuts

Greek local yogurt with honey and seasonal fresh fruit

Nice n Easy bio Tetramythos, Aged Agiorgitiko

Dishin’ with Chef Christos from Nice ‘N Easy

Video

Spent the afternoon in the kitchen with Chef Chrstos from Nice ‘n Easy restaurant in Greece! He showed me how to make Aegean Inspired Calamari with Lentils & Farm To Table Green Salad.
http://www.niceneasy.gr/
RECIPES:

Aegean Inspired Calamari with Lentils

Ingredients:
Calamari, cut into rings (1 kg)
Lentils, boiled (300 g)
1 onion, chopped (medium size)
Extra Virgin Olive Oil (100 ml)
White Wine (100 ml)
Balsamic Vinegar (50 ml)
Salt
Pepper

Directions:
Sauté calamari in a hot frying pan, using 50 ml extra virgin olive oil for 2-3 minutes and drizzle with wine. Wait approx. 2 minutes until the fluids are absorbed and then remove the calamari from the pan. In a separate frying pan sauté the chopped onion with lentils, using 50 ml extra virgin olive oil, until onions are soft. Drizzle with balsamic vinegar and add salt and pepper. Serve the calamari on the lentils.

Farm To Table Green Salad

Ingredients:
Variety of Salad Greens (lettuce, iceberg, radicchio, endive, kale or greens of your choice, 500 g)
Cherry tomatoes (150 g)
Feta Cheese (200 g)
Pistachios (100 ml)
Pita bread (2 pieces, chopped)
Extra Virgin Olive Oil (100 ml)
Balsamic Vinegar (100 ml)

Directions:
Discard all bruised and discolored leaves. Rinse and dry all greens thoroughly to give it a crisp and fresh taste. Mix salad greens evenly then add all the ingredients and mix well. The secret to a perfectly tossed salad is simple: use your washed hands.