Blind Dinner

With the cooperation of "O Vrakas Tavern" in Pissouri, Acpelia arranged a four-senses blind meal for forty-five persons on Saturday, November 4, 2023. Following our welcome from Haris Stylianides, sommelier and owner of the Vrakas Tavern, we were treated to an aperitif and a discussion on the N.F.E. on the DIS project with Nikolas Nikolaou, the president of NGO Acpelia. After that, we were instructed to put on the masks. We had a plate with three forks, three knives, three glasses of wine (varying sizes), one glass of water, one cup of water, and a slice of lemon in front of us. If we wish to wash our hands, we may touch the food with our fingers. We employ our senses of touch, smell, hearing, and taste during this dinner, but not our sense of vision. The purpose of this unique dining experience was to immerse ourselves in the world of visually impaired individuals and gain a deeper understanding of their daily challenges. As we began to eat, it became evident how much we rely on our sense of sight when it comes to food presentation and identifying different flavors. The absence of visual cues forced us to rely solely on our other senses, heightening our awareness and appreciation for the textures, aromas, and tastes of each dish.

The hardest thing for me to do was hold the perfect glass of wine close to me without spilling it on anyone else. The wine and food went along so well together, and the flavor was enhanced.After we were done, we removed the masks, and Haris gave us an explanation of the food and wine we had tasted.We had a little break before putting on the masks once more for the main course.The second dish was quite challenging to eat with a fork since it was coated in kataifi and three different types of cheese.

Then we moved on to the main course, which included more of a variety of meat and was harder to locate. At the end, we served four bite-sized sweets featuring four distinct flavors, all of which were easily consumed with our fingers. The main course consisted of succulent cuts of meat, cooked to perfection and bursting with flavor. Each bite was a delightful combination of tender meat and savory spices. As we savored the dish, our taste buds were treated to a symphony of flavors that left us wanting more. Finally, the dessert course arrived, presenting us with an array of bite-sized sweets that were as visually appealing as they were delicious. The contrasting flavors of each dessert delighted our palates and provided a satisfying end to the culinary experience. Overall,this experience was unique for all of us and left a lasting impression on our taste buds. The attention to detail in every dish, from the presentation to the complex flavor profiles, showcased the chef's expertise and passion for culinary artistry. We couldn't help but leave the restaurant with a newfound appreciation for fine dining and a desire to explore more diverse and exquisite flavors in the future.