A New Tradition, A Familiar Flame

Blog #6 — Easter at Restaurant Michel

The season is slowly awakening in our village. Although the weather hasn’t quite caught up yet, you can feel it—restaurants and bars reopening, familiar faces returning, a subtle tension in the air. A kind of nervous energy, as we all wonder: what will this season bring?

It’s Easter week here in Greece—one of the holiest and most deeply rooted celebrations of the year. In my previous blog, I shared how different Easter feels here compared to what I’ve known in the Netherlands. It’s not just a holiday—it’s a homecoming. A time of gathering, of tradition, of fire, of lamb, of wine, of laughter.

And as we watched our village prepare, we realized: almost every restaurant would be closed on Easter Sunday. Families would stay home, gathered around their own lamb on the spit, and rightly so. But what about those who don’t have that? What about the solo travelers, the expats, the ones far from home?

That’s when the idea was born: a long table, two lambs on the spit, a four-course menu, and a place for everyone. Whether alone or in a small group, guests are welcome to join us at our “big family table” and celebrate like a local—with just a touch of something different.

It’s a bit of a risk. But we believe in it. And we look forward to a full terrace, the scent of rosemary and garlic in the air, and the slow turning of lamb over open fire from early morning until it falls apart at the bone.

Because when you settle in a new country, you adapt. You learn. You respect what exists. But you also bring a bit of yourself. And maybe, if done right, you add something new to the tradition, something personal. Our lamb marinade might not be what a Greek yiayia would use. Our service might be a touch more refined, a little more French, a little more Dutch. But the soul? The soul is all Greek.

And so, this Sunday, we start our own tradition. One that we hope to carry forward, season after season.

Kalo Pascha, everyone.

Chef’s Preview: Easter Lamb Marinade
For 1 whole lamb (approx. 10–12 kg)

• 200 ml olive oil
• Juice of 4 lemons
• 10 garlic cloves, crushed
• Fresh rosemary, thyme & oregano (a handful each)
• Zest of 2 oranges
• 3 tbsp mustard
• 1 tbsp smoked paprika
• Coarse sea salt & cracked black pepper

Preparation:
Mix all ingredients and massage into the lamb the night before roasting. Cover and refrigerate. The next morning, skewer and roast slowly over charcoal for 5–6 hours, basting regularly with the marinade.