Page 118 - ANDRONIS MAGAZINE 2023

explore

Clockwise from top:
Taste dishes with a
distinct focus on the
LY C A B E T T U S R E S TA U R A N T very best produce
A N D R O N I S L U X U R Y S U I T E S from the region that
Head Chef Christos
M a s te r v i ew alar m Karagiannis turns
into masterpieces.

I m ag i n e y o ur s e l f s i t t i n g o n a f a i r y t a l e
t h r o n e r i g h t n e x t to t h e e n d o f y o ur
« s umm e r » w o r l d s a v o r i n g t h e s e a v i e w .

Almost defying any description, dining at Lycabettus is destined to be a stunning
experience. Set against the rocky and jagged backdrop of the surrounding cliffs, and
looking out over the seascape below comprising its islets and the famed caldera,
Lycabettus defies the age-old adage that views are rarely combined with true gastronomy.
Whether enjoying lunch framed by brilliant whites or fine dining under the stars, one HE A D C HE F
other thing is certain: Prepare to be absolutely amazed by the equally incredible cuisine. • C H R I S T O S K A R A G IA N N I S

K n o w n f o r h is i m p r e s s i v e c r e a t i v e
f l a i r , lo v e o f s e a s o n a l p r od u c e

a n d d is t i n c t i v e c oo k i n g a p p r o a c h ,
L y c a be t t u s ’ H e a d C h e f C h r is to s

Ka r ag i a n n is o pe n s u p a bo u t w h a t
i n s p i r e s a n d d r i v e s h is c u l i n a r y H I G H L I G H T
a p p r oac h .

My menu ... is influenced by various cuisines from around the world. If I
had to categorize it, I guess I would call it global high gastronomy.
My driving force is ... my team’s stubbornness and sheer will in striving
for the very best as well as receiving positive feedback.
A customer I can’t forget is ... in my opinion every customer is different.
However, one experience that has stayed with me is the first time my
parents tried a menu that I had created, which was important to me as it
was their influence that made me become a chef.
For me Fine Dining means ... choosing the best possible ingredients,
using excellent techniques and providing unforgettable hospitality.
The best advice I have ever been given is ... to pursue new experiences,
accumulate knowledge and to put my own signature on the dishes that
I create.
If I could change something in Santorini it would be… the number
of steps there are!
In ten years ... I would like to be healthy, those that I love dearly to also
be healthy and to have evolved even more. Degustation menu
I say ‘no’ to … sloppiness and misusing ingredients. Nature comes hand
I say ‘yes’ to … experimenting. in hand with creativity
My mantra is ... I will borrow a phrase from the great chef David Chang, in culinary art pieces.
which fully expresses what I believe: “We are hoping to success ... we are
Take your seat at the ok with failure. We just don’t want to land in between”. •
perfectly dramatic
scenery for jaw-
dropping delights.
ANDRONIS • Magazine • 119