Welcome to Flexitarian Food Blog & Natural Wine Hub

Dito’s Table is a journey through food, freedom, and finding your place

Hi, I’m Dito and this blog is where I bring together everything I’ve learned (and am still learning) about how to live a vibrant, grounded, and meaningful life across borders, through food, wine, and independent thinking.

For the past two decades, I’ve worn many hats: chef, wine expert, restaurant owner, digital marketer, expat, entrepreneur, and, more recently, someone searching for a new kind of home and personal balance. 

Dito’s Table is where all of that experience comes together, not as a perfectly curated lifestyle, but as a living, evolving story. A table that’s always open for good food, bold ideas, and honest conversations.

What is Dito’s Table really about?

It’s a space for curious souls who crave both flavour and freedom.

At its core, this flexitarian food blog (with natural wine focus) explores three intersecting worlds:

• Flexitarian Food that’s mostly plant-based, inspired by both my Ukrainian roots, flexitarian lifestyle and Mexican kitchen experience, but never dogmatic, it’s about nourishing both body and joy.
  
• Natural wine, because real, living wine tells stories of people, place, and purity; and I’ve spent years learning to listen. These experiences are based on my WSET L4 Diploma, and previous wine e-commerce venture and natural wine bar.
  
• Independent living – I’ve been an expat for the last 2 decades, and even though I can’t say I do have a home now, but I hope so!
  

You’ll find:

• Original recipes with a flexitarian twist: think spicy, earthy, bold flavours
  
• Thoughtful natural wine reviews and pairings, especially focused on natural and low-intervention producers
  
• Stories from the kitchen and the road: practical, vulnerable, and sometimes funny
  
• Resources for people working remotely, relocating, or reinventing themselves
  
• Behind-the-scenes glimpses into building new projects and businesses with soul
  

I write for people like me: those who don’t always fit into one box. Who love food, but care about where it comes from. Who enjoy wine, but don’t need it to be snobby. Who value freedom, but also crave connection and roots.

Why this, why now?

After living in several countries: from Ukraine to the UK, Georgia to Malta, traveling throughout EU and Mexico and running both successful and not-so-successful food and wine ventures, I found myself at a personal crossroads. I wanted to build something honest, flexible, and truly mine. A space where I could share, experiment, connect, and contribute on my terms.

So I launched Dito’s Table not just as a blog, but as a foundation for a new chapter:
One that blends what I know best: cooking, writing, branding, marketing, and wine, with what I value most: freedom, simplicity, and meaning.

This site is part journal, part recipe book, part resource hub. And hopefully, a bit of inspiration too.

What’s next?

My short-term goal is to build a community of readers who get it, people who care about how they eat, live, and move through the world. I’m planning to grow Dito’s Table into more than a flexitarian food blog:

• A flexitarian food & natural wine cookbook
• A tasting box or subscription club with hand-picked wines and plant-based food goodies
• Possibly even a location-independent food & wine brand that connects people around the world
• And the best of the best resources should then form a new concept that I would like to start, possibly a Mexi-terranean taqueria?!

But for now, it’s about sharing consistently and honestly, and seeing where that leads.

Come take a seat

If you’ve ever felt like you don’t fully belong in traditional food culture, the corporate grind, or one single country, you’re in the right place.
If you’re hungry for spice, connection, and stories that feel real, welcome.
If you’re ready to rethink wellness, flavour, independence, and joy – let’s eat.

This is Dito’s Table.
And there’s always a seat for you here.

Start Here at my flexitarian food blog & natural wine hub

P.S. There are some more details on my About Dito’s Table page if you feel so inclined.