Some meals are remembered for the food. Others for the place, the people and the simple pleasure of being outdoors.

On a warm autumn afternoon, Christos, a young chef from Litochoro, and I drove through the village of Skotina and continued a little further uphill towards the private chestnut estate of Theoharis Stylos. We brought our photography and cooking equipment, a portable grill and a plan to prepare a meal with seasonal ingredients.

As we walked towards the estate, we came across an arbutus tree laden with bright red fruit. We stopped to look at it and tasted the fruits, enjoying this small discovery along the way.

This was not a public forest or an organised visitor attraction. We were guests on private land, surrounded by chestnut trees, fallen leaves and the small details of autumn on Olympus.

Among Chestnut Trees on Olympus

We arrived at the estate at around 1:30 pm. The weather was warm enough for short sleeves, and the afternoon light filtered through the chestnut trees.

Spiky chestnut husks lay scattered on the ground. Between the fallen leaves, small pink cyclamens added a delicate touch of colour. Every so often, a chestnut dropped from a branch, making us look up.

Sweet Firikia and the Taste of Autumn

Small apples known locally as firikia had fallen to the ground nearby. As soon as we arrived with our equipment, I picked one up and took a bite. It was wonderfully sweet and juicy, refreshing us after carrying everything into the estate.

We enjoyed the apples again later, this time as a simple dessert. Their natural sweetness was a lovely contrast to the savoury dish we were preparing.

Fresh Chestnuts, Gathered on the Estate

We gathered chestnuts and scored their shells in preparation for roasting. Working among the trees made the connection between the landscape and the food immediate: the chestnuts were growing all around us, ready to become part of our meal.

Cooking with the Sounds of the Forest

We lit the Coral Gas Smart Grill and started roasting the chestnuts. Meanwhile, we prepared the ingredients for the main dish.

The menu centred on a chestnut and mushroom bourguignon, cooked in a pan with olive oil, mushrooms, pearl onions, carrot, garlic and chestnuts. Tomato paste, red wine, bay leaves and seasoning brought the ingredients together, with a thickener added towards the end.

As the dish simmered, the cooking created its own soundtrack: the gentle sizzle from the pan, the knife against the chopping board and the movement of ingredients. The sounds of the surrounding trees completed the scene. There was no need to add music; the natural sounds were part of the moment.

We recorded the preparation as an ASMR-style cooking video, letting the sounds and details of the process speak for themselves.

Bread, a Hot Pan and No Formalities

We did not spend time arranging plates or styling the food. We dipped slices of bread straight into the pan, soaking up the rich juices.

In Greece, this simple way of soaking up the juices is often called papara. We enjoyed the bread with the rich sauce, mushrooms and vegetables while everything was still hot.

It was an uncomplicated meal, shared outdoors as the afternoon light began to fade. With the filming complete, we could finally sit down and enjoy the food we had prepared.

A Simple Autumn Afternoon on Olympus

Looking back, I remember the small details as much as the food: the pink cyclamens among the fallen chestnuts, the sweetness of the apples, the sound of the pan and the changing light between the trees.

It was one autumn afternoon on a private estate on Mount Olympus, near Skotina — a meal shaped by the place, the season and the pleasure of cooking outdoors together.

Related story:
Skotina’s Chestnut Season — Stories Rooted in the Mountain