Greek.

Greek cooking is the sun made edible. It's built on olive oil so good you drink it from a spoon, lemons picked in your neighbour's yard, oregano dried on the roof, and fish that was in the sea a few hours ago. The technique is unshowy — grill it, dress it, eat it — and the pantry is short. The reason it works is the ingredients.

The everyday cooking follows a seasonal rhythm most Northern kitchens have lost. Wild greens (horta) in spring, tomatoes and peppers all summer, olives and legumes through the cold months, lamb at Easter. Meze culture is the country's biggest export — small plates eaten slowly over ouzo or a glass of retsina, three hours at a taverna table, nobody in a hurry.

Souschef's Greek recipes are written in Nikos's voice — Cretan-born, Athens-trained, cooking in Berlin. He measures olive oil in glugs, considers oregano the fifth basic taste, and won't put lemon on grilled octopus while it's still on the fire ("acid dies under heat"). Expect quick weeknight fish and briám in summer, moussaka and pastitsio in winter, and the occasional bougatsa when he's feeling generous.