The best Greek chefs cook on the islands
The trend of famous Greek Chefs signing the menus in restaurants and hotels of favorite islands and popular summer destinations grows stronger year by year. Lefteris Lazarou (“Varoulko Seaside”) begins to have dealings with Ios and Kea this year. In Kea, he sets his seal on the restaurant of the “Porto Kea Suites”, as he is responsible for the overall taste aspect of the menu. In Ios, the famous Chef cooperates with the “Liostasi Hotel & Suites”, taking over the reins of hotel’s brand new meze bar and upgrading the “Grandma’s” restaurant from a gastronomic point of view. We remain in Ios, for the sake of Ghikas Xenakis (“Aleria”), who will be playing four hands on the island this year. Apart from the “Taste of Joy” restaurant at “Agalia Luxury Suites” in Tzamaria and the “Pathos Sunset Lounge” at Koumbara Beach, he will add his touch to the “Free Beach Bar” in Mylopotas with tweaked street-food tastes. He has also undertaken to create the menu of an all-day place in Koumbara that will emphasize comfort Greek cuisine and will be called “Erego.” Ektoras Botrini (“Botrini’s,” “Etrusco”) will be in Chalkidiki this year, for the sake of the new five-star hotel “Sani Dunes” within the iconic “Sani Resort”, where he will see to the lists of the stylish Italian restaurant called “Fresco” and the “Fresco wine bar”. In the same complex, the kitchen of “Ammos” on the sandy beach of “Sani Beach” is in the hands of Panayiotis Yakalis, who won his first Toque d’Or for Patio in Vouliagmeni this year. Fish and seafood will be in the spotlight, with emphasis on pure local ingredients. In Santorini now, in the kitchen of the “Selene”, you will find Alexandros Tsiotinis (“CTC”) creating dishes of the Modern Greek Cuisine with many local elements. He also has set up the menu of the new “Mr. E” in Fira, tracing a more “comfort” course. Alexandros Charalambopoulos (“Kastri Bistro”) and Dimitris Dimitriadis (“Artisanal Lounge & Gardens”) sign the menu of the restaurant “Antamoma” in the Chora of Naxos, creating dishes with a strong local character.
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