An off-season menu on Anafi.
The menu follows the availability of ingredients. Availability in this case is a function of the ferry schedule, the island consumption rate and the tourist presence. Service design this.
Local vegetable gardens and the trusty shotgun for hunting rabbits help to fill the supply/demand gaps. A timely harvest/kill to cooking workflow has the pleasant side effect of fresh and tasty food.
Om nom nom. Jia mas!