PRESALE UNTIL SEPTEMBER 15, 2026

The presale of VIΩMA is now officially open and will remain available until September 15, 2026.

During the presale period, the book is available at the special price of 50€ + 5€ shipping.

After the end of the presale period:

• The retail price of the book will be 65€ + 5€ shipping.

The presale price applies to orders within Greece & Cyprus.

VIΩMA Collector’s Luxury Box

For those who wish to own something beyond a book, the VIΩMA Collector’s Luxury Box was created.

A collectible experience inspired by Kalymnos - the place that shaped Michalis Marthas’ gastronomic identity and gave birth to many of the stories featured in the book.

The price is €149 (shipping included - only for Greece & Cyprus) and will remain unchanged after the presale period.

The Collector’s Box includes:

• the VIΩMA book
• natural Kalymnian sea sponge
• collectible seashell
• Afrina sea salt
• professional culinary tweezers
• chef apron
• collectible postcard set from the book photoshoot
• personal handwritten notes by the Chef during the creation of the edition
• exclusive map of Kalymnos featuring the locations that inspired the recipes, stories, and memories of the book

The VIΩMA Collector's Luxury Box is not simply a collector’s edition.

It is an invitation to discover the place, ingredients, people, and experiences that gave birth to the book.

Important Notice

A limited number of VIΩMA Collector’s Luxury Boxes will be available during the presale period.

Only 50 numbered collector’s boxes will be released.

Upon publication of the book, holders of the Collector’s Luxury Box will receive priority fulfillment.

All pre-orders will be processed on a first-come, first-served basis until the collector’s boxes are sold out.

Giveaway Participation

Everyone who pre-orders the book or the VIΩMA Collector's Luxury Box until September 15 will automatically participate in a giveaway for a Limited Edition Bamix, offered by COOKING HELLAS.

The giveaway will take place live after the official release of the book, and the winner will be publicly announced.

What is VIΩMA

Starting from Kalymnos and the images of a childhood filled with sea, aromas, fishermen, family tables, and memories, Michalis Marthas creates a book that goes far beyond the boundaries of a traditional culinary publication.

Its pages bring together:

• fish aging techniques
• garums and fermentations
• traditional Aegean preservation methods
• contemporary fine dining approaches
• personal stories and experiences
• applications designed to function realistically inside a professional kitchen

VIΩMA was not written to impress.

It was written to share knowledge, experience, and a way of thinking shaped through years of exploration, experimentation, and creation.

It is the documentation of a journey where tradition meets contemporary creativity, where the sea becomes inspiration, and where every dish tells a personal story.

The Chapters of the Book

The reader’s journey unfolds through six thematic chapters that trace the path from memory to creation, from raw ingredients to transformation.

WHAT REMAINED IN THE SALT
The sea, preservation, aging techniques, and methods that allow time to transform ingredients and intensify flavor.

BITES I REMEMBER
Flavors, people, images, and products from Kalymnos that became the foundation of a personal and gastronomic journey.

AS I FIRST TASTED THEM
Dishes and flavors as they were engraved in memory - before knowledge, technique, and time transformed them into new forms of expression.

AS THEY EVOLVED
The evolution of tradition through knowledge, experience, and modern techniques. Familiar flavors transformed without losing their identity.

WHAT WAS KNEADED BY HAND
Breads, sourdoughs, and living cultures born through time, patience, and the collaboration between humans and nature.

WHAT REMAINED AT THE END
Fermentations, desserts, and preparations born from the evolution of ingredients through time. What remained, matured, and transformed into something entirely new.

Selected Creations from the Book

• Coppa Μαγιάτικου
• Amberjack Pastourma
• Grey Mullet Mortadella
• Mussel Pilaf with fried rice, pickled parsley stems, and mussel mayonnaise
• Monkfish liver pate with fermented cherries
• Smoked cod roe tarama with plankton powder
• Mermizeli tart with Kalymnian kopanisti cheese and cured sardine mousse
• Lobster Wellington with seafood duxelles and butter sauce
• Chickpea stew with aged bonito and burnt onions
• Melopita with Kalymnian thyme honey and burnt honey ice cream

Foreword

The publication features a foreword by gastronomic journalist Eleftheria Vasiliadi, whose introductory text highlights the deeper dimension of VIΩMA as a personal journey connecting place, memory, and contemporary Greek gastronomy.

Edition Details

• Author: Michalis Marthas
• Πρόλογος: Eleftheria Vasiladi
• Languages: Greek / English (bilingual edition)
• Greek & English Editorial Supervision: Maria Tzolopoulou
• Translation from Greek to English: Tony Kavalieros
• Dimensions: 28.5 x 23 cm
• Pages: approximately 320
• Edition: Hardcover collectible edition with extensive photographic material
• PRESALE PRICE until September 15, 2026: 50€ + 5€ shipping for Greece & Cyprus
• Price after September 15th , 2026: 65€ +5€ shipping for Greece & Cyprus

INTERNATIONAL SHIPPING

Shipping costs outside Greece & Cyprus are as follows:

• Europe & UK: 35€
• USA & Canada: 55€
• South America: 65€
• Asia & Australia: 75€

International shipments are sent via registered parcel through ELTA / EMS.

Supporting Partners of the Edition

VIΩMA is the result of a collective effort by people, producers, and companies that believe in the power of Greek gastronomy, authentic raw ingredients, and culinary knowledge

Special thanks to the companies supporting the publication and contributing substantially to its realization:

• VARANAKIS
• COOKING HELLAS
• TRIKALINOS - AFRINA
• KALYMNOS SPONGES
• CHEFSTYLE

Their contribution is part of a shared effort to promote contemporary Greek gastronomy, its products and the people who serve it every day.

From Kalymnos to the world. From memory to the plate. From experience to VIΩMA.

ORDERS

To order via a credit/debit bank or via a bank transfer use the following:

QR CODE







ORDERS LINK

VIΩMA, SEA - TIME - TRANSFORMATION (English Edition)

CONTACT

For more information, you may contact Mr. Harry Haralambidis at:

Τ. : +30 6972444820

E-mail : gastronomy_essentials@mail.com

Site : www.Cucina.gr

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