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The menu changes with the seasons as do the availability and quality of ingredients.

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Staple ingredients from Kea include localy raised beef, arugula and other greens, thyme honey, excellent artisanal charcuterie such as wild thyme sausage and smoked pork loin- loza and cheese and butter, Oakmeal acorn flour, red wines from the native 'Mavroudi' and the local expression of the white Cycladic heavyweight "Assirtiko'