Page 124 - ANDRONIS MAGAZINE 2023

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B E E F B AR S AN T O R I N I Full oF contrasts, Beefbar
AN D R O N I S AR C AD I A Santorini breaks with traditional
E xq u i s ite F lavor s codes and embraces the sea-oriented
destination. Through its glamorous
architectural lines & bold menu, food
T h e fi r s t B ee f b a r is becoming an experience of itself
while incorporating a modern luxury
h a s j u s t l a n d ed o n t h e is l a n d feel through elegance, excellence
o f S a n to r i n i to b r i n g i t s o w n and simplicity. In addition to the
outstanding menu of the renowned
e x p lo s i o n o f t a s te s . group of restaurants, famous for its
premium cuts, it is now enhanced
with dishes that create a tribute to the
treasures of the sea. The gastronomic
journey is based on three substantial
pillars: Street food inspired by the
most popular recipes from around
the world, great meat cuts sourced
in Australia, Japan and the United
States and iconic dishes infusing the
Mediterranean essence. Overlooking
the crystal waters of Aegean, Beefbar
Santorini welcomes you on board the
most fascinating epicurean journey of
this summer!
124 • ANDRONIS • Magazine
The arrival of a gastronomic myth
The Beefbar Santorini is here to cause a
great sensation of stylish aesthetics and
H E A D C H EF GE O R GE tangible satisfaction of tastes with George
K Y R T S A L I D I S Kyrtsalidis as the Head Chef.
G e o r g e K y r t s a l i d is - w h o w i l l
H I G H L I G H T
be a t t h e h e l m o f t h e n e w
B e e f b a r o pe n i n g t h is s umm e r a t
A n d r o n is A r c a d i a - s h ed s l i g h t
o n w h a t a n e x q u is i te d i n i n g
e x pe r i e n c e s h o u l d be .
I would describe my menu as … family style fine dining which the
franchise is known for.
My driving force is ... my daughter.
A customer I will not forget is ... my mother.
For me, fine dining means … a special gastronomic experience
accompanied by the same special atmosphere and service.
The best advice I have ever been given is … If you don’t work more
than what you’re paid for, you will never be paid more for your work.
If I could change something in Santorini it would be … to become
better organized and cleaner.
In ten years … I would like to be healthy and have achieved a work life Sea vibes
balance. Beefbar reputation meets
I say ‘no’ to … arrogance and rudeness. the island’s produce.
I say «yes» to ... any new culinary adventure.
My mantra is ... he who has a why can bear any how. •
ANDRONIS • Magazine • 125