Celebrate the best of Greek cooking with modern twists on timeless recipes from Mediterranean deli and restaurant group ERGON.

In Greece, food is never just food. It’s the language of connection, friendship and celebration. It’s loud tables, long lunches and lazy Sunday dinners that extend into the night. It’s knowing where your food comes from and who it comes from.

This is the philosophy of ERGON, producers of artisanal Mediterranean food. Founded in 2008 by two brothers from Thessaloniki, ERGON has grown to become a global lifestyle brand associated with the finest Greek food and modern Mediterranean cuisine. Now they have collected their favorite recipes that capture the essence of Greek cooking in Sun, Soul, Feta.

With 70 timeless recipes from kitchen staples and comforting breakfasts to meze, seafood and vegetable dishes, as well as suggestions for how to create sharing feasts for any occasion, Sun, Soul, Feta is filled with comforting, fresh and nourishing meals rooted in the Mediterranean soul.

So come with us to the beaches of Crete and the rooftops of Athens. To family kitchens, busy bakeries and sandy beaches in celebration of Greek dishes that conjure up a sense of home.

About the Author

Founded in Thessaloniki in 2008 by brothers Thomas and George Douzis, ERGON has grown from a small family deli into a global hospitality brand shaped by a wider community of cooks, bakers and makers. The recipes in Sun, Soul, Feta were written by ERGON’s Culinary Director Panagiotis Xanthis, together with his culinary team, who have defined the group’s modern Mediterranean cooking across its restaurants, bakeries and markets. Today, ERGON produces more than 600 artisanal products and operates over 30 restaurants, delis, markets and hotels in Europe and Middle East.

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