Time for Dessert

As I have already admitted, confectionery is not my cup of tea. For the past few years, the dessert section of our menu has been in the hands of our friend Maria Georgiadou, who had never imagined that the desserts she used to make for the frequent winter feasts we enjoyed together m the past would mark the beginning of her career at Axiotissa.

She is now, I can say, a truly competent pastry chef, who has fitted in perfectly with the spirit and philosophy of Axiotissa. Her chocolate pie, chocolate tart, and especially her incomparable cheesecake have played their own part in whatever success the restaurant has enjoyed.