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With fish a la Spetsiota I never seen fish baked with tomatoes and breadcrumbs like that, it looks simple but full of flavor.

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Caldo verde really stood out to me. I had never heard of a soup made with kale and sausage, it looks both healthy and comforting.

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I was amazed by bakalhau à brás! The mix of shredded cod, potatoes, and eggs was totally new to me. I didn’t expect fish to be used that way.

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I loved the way they made painted Easter eggs- not just the colors, but the idea of using natural dyes from onion peels was very creative.

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Easter cheesecake looked so fluffy and different from the ones we usually eat. I liked the use of fresh cheese.

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Baklava caught my attention because of the thin layers of pastry and the syrup. I've always heard of it but never seen how it’s made.

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I liked the pilafs, especially the version with dried fruits and nuts. I didn’t know rice dishes could be sweet and savory at the same time.

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The ingredient that caught my eye was the salt cod used in bakalhau. I’ve never cooked with it and I’m curious about how it tastes after soaking.

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Caldo verde surprised me because I usually think of it as a modern "superfood," but here it’s part of a traditional dish

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The thing that stood out was how baklava is assembled-layer by layer with butter in between. It takes patience and skill.

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I liked breadcrumbs and garlic topping on the fish a la Spetsiota. It looked like a Mediterranean version of a crust.

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The way eggs are used in bacalhau à brás was unexpected. Scrambling them into fish and potatoes creates a creamy texture I want to try.

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Olive oil was used in almost every dish! It made me realize how important it is to Mediterranean cooking.

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The Easter cheesecake caught my eye because it was made with homemade cheese and had a rustic, traditional look very different from what we usually see in bakeries.

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I was surprised by how colorful the pilaf with saffron and carrots was- it looked like a celebration on a plate!

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The syrup used in the baklava caught my attention. I didn’t expect it to be made with lemon juice, it balances the sweetness nicely.

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I was curious about the layering technique in pilafs. I had no idea that the way you stack ingredients could affect flavor so much.

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The use of fresh herbs like parsley and dill in the fish dish really stood out. It reminded me how herbs can completely change a meal.