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Santorini Gastronomy SANTORINI GASTRONOMY | 1 welcome Contents & taste 04 One country, one history, one cuisine Knowing Santorini is all about getting to know its 26 5.000 years of history in a wine glass culture. Gastronomy is, in many ways, a big part 32 Tasty treasures of a dry land of Santorini’s culture, as it is inextricably linked to the island’s volcanic environment and history. 42 Wine tours Even though the harsh weather conditions and 48 Discover Oia & Ammoudi the lack of rain have deprived the housewives of 54 Wine varieties a great variety of products, their resourcefulness and imagination, combined with the uniqueness 60 List of Wineries of the local products, have put Santorini on the 66 Fava, capers, tomataki cherry tomatoes gastronomic map worldwide. 70 Fira & Imerovigli This handy gastronomy guide will give you an insight on Santorini’s local products and cuisine 74 Greek “meze” and will guide you to the island’s top restaurants 80 Lunch & dine at the beach of all categories. 86 Akrotiri Simple or gourmet, traditional or more creative, the best of them are selected based on exclusive 90 The white eggplant, a delicious rarity quality criteria and presented to you. All you have 104 Maps to do is choose one and taste Santorini through its hidden gastronomical treasures. Best Regards, Olympian Pantheon Elena Stamataki Tourism Marketing Services 8, Tylissou & Kainouriou Str. 71202 Heraklion - Crete. Greece Tel. +30 2811103189 www.olympianpantheon.gr [email protected] fb: Olympian Pantheon 2 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 3 and fish were not top of the list for the ancient Greeks. Undoubtedly, those three prime ingredients were portrayed by vegetables – mainly eggplant, zucchini, peppers, onions, tomatoes. One country, Over the years, dairy prod- ucts and cheeses started to one history make an entry to the dietary , habits of the ancient Greeks. Later on, the Romans conquered Greece but they, one cuisine in return, were conquered by Greek cuisine. The island of Santorini is a longevity and wellness. This is how the principles of distinctive destination as far It might be true that different Greek cuisine were trans- as gastronomy is concerned. regions in Greece present mitted via ancient Rome The locally sourced prod- different local dishes but, to the rest of Europe and ucts, the recipes, the wines nonetheless, those differenc- beyond. Of course, much has you will have the chance es are bound by a number changed since antiquity. to try here, are unique in of common principles: The urban lifestyle and the the world. Bear in mind, simplicity, light combination technological advancements of course, that Santorini of ingredients, respect of made meat more readily belongs to Greece. the seasonality of each and available and recipes were A country universally every product and a clear-cut enriched via the intercultural recognized as a leading appearance of what a dish contact. But, the Greek sun representative of the Medi- consists of. Greek cuisine that ripens the fruit of its terranean diet that has been stems back to at least land, the soil that gives them scientifically proven as ide- 4.000 years. As far back as a distinct tastiness and the al for maintaining a good Homer’s time, its recipe of sea that cherishes culinary health and the appropriate success seems to be based treasures, all remain un- weight and also considered a on three prime ingredients: changed in the passing of the dietary practice for achieving olive oil, wheat, wine. Meat ages. 4 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 5 6 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 7 You know what they say about famous, award win- Pouliasis ning chefs: they could be great divas, have the life- style of a rock star and the temper of a Hollywood "Looking for celebrity actor. Chef Nikos Pouliasis is by all means all of the above and at the the perfect same time an irresistible and charming person. If you pair between happen to meet him before Hatzigiannakis you taste his culinary cre- food & wine" ations, an invincible desire We met mr Hatzigiannakis, the best of both sides, while a will haunt you until you do. the owner of Selene restau- bad combination may lead to If, on the other hand, you rant and one of the central catastrophic results. visit Koukoumavlos restau- figures of Santorini’s culinary The basic rule is to pair local rant at Fira without having scenes and had the chance wines with local products. met him, you will leave with to talk to us about the perfect However, this rule tends to the feeling that an extreme- match of wine and gastrono- become obsolete, due to ly talented good friend who my. globalization; meanwhile the knows you well, had pre- “The relationship between importance attributed to each pared the ideal meal just for wine and food has existed choice by the “matchmakers” you. In any case, a meal by from ancient times, when - restaurant owners, chefs, chef N. Pouliasis is a meal our ancestors started with sommeliers - is bigger and you will never forget... the food then continued with equally interesting. the drink, until today, where The client is the final judge a combination of both is the and the one who will decide rule. whether the match-pair is a As is the case for all pairs, it successful one. At Selene we takes delicate handling if you have experienced that many want a successful match. A times. good combination brings out 8 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 9 10 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 11 Panos Zouboulis, a pioneer oenolo- At The Athenian House in Imerovigli, gist, with thirty years of experience brand new entry in the island res- in the field of wine in Greece and taurant scene, Dimitris Skarmout- abroad, is complementing the Athe- sos, one of the most famous and nian House restaurant gourmet menu dynamic Greek chefs, has created a with a sophisticated wine, champagne gourmet menu inspired by his pro- and spirits list. Sharing his time be- lific life travels, but at the same time tween Argentina, Nemea and San- remaining faithful to Mediterranean torini, P. Zouboulis - a true specialist in cuisine. organic and biodynamic cultivation of Skarmoutsos uses the richness of vines and olives - is putting his faith in the island’s gastronomic treasures greek winemaking by selecting varie- from the dry volcanic soil, to cre- ties thriving only on Greek soil, such ate spectacular meals: cherry to- as assyrtico or malagousia, as well as matoes & chloro cheese are spiced international varieties, grown and bot- with bottarga, octopus is paired with tled in Greece. beluga lentils, fava beans are com- He takes every opportunity to exalt bined with sausage from Northern Santorini vines, grown for centuries Greece and smoked with oak flavor. in the volcanic soil of the island and Tracing the most authentic recipes representing few of the rare intact of Greek cooking and choosing the vines worldwide, and invites us to best products from selected farm- taste original cocktails with the ba- ers, Skarmoutsos excels in trans- sis of local spirits, such as Santorini forming local dishes such as “mous- sweet wine Vinsanto, or Masticha saka” to culinary gourmet delights. from Chios. 12 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 13 14 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 15 16 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 17 Aktipis We met Mr Aktipis Spiridon the chef of 1500 BC and real- ized that it is truth when they say that a mouthwatering dish, comes from a very passionate person who above all, loves to cook! This young promising chef seems to share the owner’s philosophy about gastronomy which relies on Damalas the simplicity of fresh, pure, raw materials mainly of the Greek earth by giving prom- Finally a chef that vours and spices all inence to their substance. gives the right an- around the world We chose this place for its swer to the simple and is ready to characteristic inspired com- question, why did serve them in your bination of greek taste, italian he become a chef: dish in a tailor - finesse, french technique and Chronis Damalas made version, just spanish touch. You will love it shamelessly con- because he enjoys fesses that he putting a smile for its breathtaken view over loves food and on his customers’ Caldera and its refined wins us over in a faces. “Good food delicacies that you can A Bite of jiffy. A Chef that has is all about sim- perfectly combine with a worked in seven plicity and fresh wide wine list of santorinean, Santorini different countries raw material, he greek and international labels, - a true culinary no- advocates, just like some of rather difficult to find mad - has become a beautiful woman, elsewhere. well acquainted no make - up is Enjoy! with aromas, fla- needed!” 18 | GASTRONOMY SANTORINI SANTORINI GASTRONOMY | 19 Andronis Exclusive operation pure products of Greek nature has the pleasure to announce is guaranteed to generate an the second Andronis Culinary unforgettable spectacle that Mediterranean Milestone. confidently will be engraved in Three globally recognized and your minds forever. awarded with two Michelin May these inspired events be GREAT GASTRONOMIC NIGHTS 2016 stars French chefs are going to embraced and supported, as reveal the secrets of their regal we know that from Andronis culinary creations. side they will provide their They will be accompanied by guests with the opportunity to Date Chef Venue six young Greek chefs, the ris- be part of a greater idea, the ing stars of the domestic food one they try to inculcate through 29.06 Panagotis
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