Page 121 - ANDRONIS MAGAZINE 2023

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L AU D A R E S TAU R A N T
A N D R O N I S B O U T I Q U E H O T E L
E p i c u re a n E x p er i en c e

A design setting for an incredible
HE A D C HE F G E O R G E D O S P R AS dinner, Head Chef George Dospras
pays homage to local produce in
contemporary techniques.
M i x i n g S a n t or i n i ’ s t r ad i ti on a l
c ul i n a r y h e r i t a g e w i t h i nn o v a ti v e

n e w te c h n i q u e s , L a u d a ’ s H e a d
C h e f G e o r g e D o s p r a s te l l s u s H I G H L I G H T

a bo u t w h a t t r u l y m a k e s h i m h a p p y
a n d w h e r e h e s e e s h i m s e l f a n d
S a n to r n i i n t h e f u t ur e .
B e p r e p a r ed to be d a z z l ed , w h e t h e r y o u ’ r e d i n i n g

a l a c a r te o r o p t i n g f o r a n y o n e o f t h e i n c r ed ib l e
t a s t i n g m e n u s f o r d i n n e r un d e r a b l a n k e t o f s t a r s . The menu I have curated ... aims to highlight the main ingredients in
any dish through various cooking techniques.
E m m a n u e l R e n a ut a r t f ull y s h o w c a s e s c ul i n a r y My driving force is ... the people that I work with, good quality ingredients
and happy guests.
w o n d e r s t h a t a r e c o m p l e te l y o u t o f t h is w o r l d . A customer I will never forget is ... a gentleman who came to try our
menu. After he had finished his meal, he spontaneously came into the
kitchen to thank us.
Long before Santorini became the destination it is views, diners are in for a real treat. Whilst featuring highly For me, fine dining means … delicious, well presented food, good quality
recognised as today, Oia was merely a small village with 306 sophisticated culinary techniques, Lauda’s cuisine also goes ingredients, proper and creative management, and sophisticated service.
inhabitants, located on the northern edge of the caldera. back in time, to a time of purity and simplicity, showcasing The best advice they have ever given to me is ... to be myself.
Originally built in 1971, Lauda was the village’s first and dishes composed of fully organic ingredients based on If I could change something in Santorini it would be … improving its
only restaurant providing a meeting point for the locals as Executive Chef, the French culinary powerhouse with gastronomic product and promoting various types of tourism, including
well as the village’s only telephone. Its formidable history three Michelin Stars under his belt, Emmanuel Renaut’s gastronomy-based tourism, such as agrotourism. Down-To-Earth
and tradition have been kept intact – after all this was a place first experience of the island. Mesmerised by Santorini’s In ten years ... I would like to have even more experiences, images and Natural ingredients take
where locals would gather, break bread and celebrate - and beauty, the essence of Lauda’s menus reflects his continued tasty memories of quality food. centre-stage.
this amazing locale has held on to that positive energy to this enthusiasm for local produce – be it from the bounty of the I say ‘no’ to … the unnecessary use of ingredients and foods.
day. Its uniqueness is evident from the very start. With its sea or from the mountains, perfectly accompanied by an I say ‘yes’ to … sourcing from local producers.
minimal Aegean style, buzzing atmosphere and astounding extensive wine list. My mantra is ... do the best you can - in the end you will be rewarded. •

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