Oromedon began its journey in 1997, nearly 30 years ago.
In our luggage, we carried the recipes and the words of our grandmothers and grandfathers.

As our anchor, we held the memories of our island and the aromas from the kitchens of our neighborhood.
“Never forget who you are and where you come from” was the phrase we kept as our talisman.
Food carries history, and we wanted, in every possible way, to pass it on to the next generation.

That’s how baking in the wood-fired oven began, just like in the old days.
With olive wood burning, and the oven sealed with red clay.
We set our tables in our whitewashed courtyards, among jasmine, honeysuckle, basil, and bougainvillea.
Balconies overlooking the endless blue of the Aegean fill with people—companions on our journey, friends.

To this day, our mission remains the same: to bring to the table whatever is most authentic, traditional, and exceptional in taste and quality.

Greek flavors.

But above all, flavors of Kos.