Sterja Brings a Taste of Traditional Crete to Dourakis Winery
t i o n a l C r e t e t o D o u r a k i s W i n e r y
On Tuesday, August 4, we will be welcoming a truly unique dining experience to Dourakis Winery.
Sterja is a mobile dining project built around a custom-designed trailer that brings the tradition of open-fire cooking to any location, transforming beautiful landscapes into unforgettable outdoor restaurants. Set against the backdrop of our vineyards, this special evening will celebrate Cretan ingredients, thoughtful winemaking, and the simple joy of sharing a meal together.
The idea for Sterja came from chef Christos Saridakis, who dreamed of cooking without the limitations of four restaurant walls. He wanted the freedom to create exceptional meals wherever inspiration struck, whether beside the sea, in the mountains, or among vineyards. To make that vision a reality, he partnered with engineer Theodore Papadoulis to design and build a fully equipped mobile kitchen, complete with running water, electricity, and the ability to prepare virtually any style of cooking.
Alongside chef – and childhood friend – Andonis Annitsakis, Christos uses this remarkable space to fry hand-cut potatoes over the fire, grill prime cuts of meat, roast lamb on a spit, and prepare every dish with the same precision and care expected from a fine dining kitchen.
For Christos and Andonis, everything begins with exceptional ingredients. Their philosophy is rooted in cooking with what is fresh, seasonal, and close to home, a principle that extends beyond their professional kitchens into their everyday lives.
Andonis regularly travels throughout Crete, foraging for wild herbs, greens, and edible plants that find their way onto the table. The capers and sea salt used in many of his dishes come from his own carefully stocked pantry, while the olive oil drizzled over salads and warm bread is produced from his family’s olives. This deep connection to the island’s landscape is reflected in every plate, allowing the natural flavours of each ingredient to take centre stage. That commitment continues in Andonis’ own garden, where months of care begin long before the first guests arrive.
Tomatoes, eggplants, zucchinis, cucumbers, and other seasonal vegetables are grown from seed and harvested at their peak, ensuring that every dish captures the freshness of the Cretan summer. The evening’s menu reflects this philosophy, pairing vibrant vegetables and local produce with fresh fish, slow-cooked Cretan lamb, handmade bread, and thoughtfully prepared desserts that celebrate both tradition and creativity.
For Stella Dourakis, wine is never simply something served alongside a meal; it is an essential part of the dining experience itself. She believes that the right pairing has the ability to elevate both the food and the wine, revealing flavours and connections that might otherwise go unnoticed. Throughout the evening, Dourakis wines have been carefully selected to complement Sterja’s menu, highlighting the character of our vineyards while enhancing the honest, ingredient-driven cooking that defines Christos and Andonis’ approach. Ultimately, Sterja is about far more than food. It is about creating a space where people gather around one table, slow down, and reconnect with one another. In a world filled with distractions,
