Page 104 - ANDRONIS MAGAZINE 2024

ESCAPE_ Paros
SPECIAL FEATURE

From active volcano hikes and grammable beach-hopping to

precious antiquities and elegant viticulture experiences, Santorini
is a fascinating destination that offers a wealth of attractions and

experiences. The question is: Where to start?

Travel to a culinary journey with Thalassamou, the idyllic restaurant-oyster bar where diners
enjoy a perfect cocktail or chilled glass of wine with sublime far reaching Aegean Sea views.

A fourth-generation cook, Marios Salmatanis, is at the helm How does your cuisine connect with the island of Paros?
of the gourmet seafood restaurant, Thalassamou. As its The connection is immediate. In addition to our own
owner and chef, he prepares an inspiring menu that reflects organic farm, we work closely with local farmers which also
the location of the seaside restaurant and his creativity contributes to the destination’s sustainability, while we also
for passionate dishes. Having completed his studies at collect wild mushrooms that take centre stage in the menu.
the “Ecole Ritz Escoffier”, he went on to collaborate with Close partnerships with fishermen ensure that seafood
renowned restaurants in Europe. We caught up with this and fish are also brought in daily ensuring fresh, authentic
innovative Greek chef to talk about his culinary vision and dishes of the day, such as the grouper filet fricassé.
his focus on sustainability.
or Medusa. The church of Ekatontapiliani features a ladotyri, and mizithra. Such options are almost always Delight in the This year, a new restaurant is opening at the marina of What other measures do you take in terms of
Byzantine Museum full of religious antiquities. You can on the menu, whether in tavernas or households. If you unique rock Alyki in Paros. Named Fotia by Thalassamou, it will offer sustainability?
Sourcing the very best ingredients as locally as possible
Mediterranean cuisine with seasonal ingredients, cooked
see more such exhibits in a similar Naoussa museum, want to get to know the Parian lifestyle in its truest formations and entirely over fire. It will be an all-day venue, serving brunch, and supporting local communities. I don’t believe that any
housed in the church of Agios Athanasios. Naoussa is form, you must explore what the locals themselves crystal-clear waters lunch, and dinner, and is set to open in July. food should ever be wasted, so anything not used is fed to
of Kolymbithres
where you’ll find the Wine Museum too. Lefkes and love to eat and drink. And they’re more than happy Beach, a natural domestic animals resulting in zero food waste. In addition
Aliki will even take you on a journey through Parian to show you. marvel on Paros. How would you describe your cooking style? to that, we also recycle all glass and plastic material, as well
folklore. And don’t forget about Marpissa’s Sculpture Octopus straight off the grill and coated in a caper-based This iconic Our approach can be called innovative while paying as the cooked oils which turn into soap for our restaurant
Museum. Put simply, Paros has as many cultural centres sauce is a firm favourite, as is fresh fish or squid mixed destination invites homage to traditional recipes. We slow cook most of our reducing our footprint to its minimum.
you to unwind on
as it has beaches. with spinach or other vegetables, especially alongside its sandy shores dishes in ceramic pots in the wood oven, a technique
a glass of ouzo or traditional souma, also known as and explore the I learned from previous generations. The sensibility of Which is the first dish you would recommend to someone to
Astonishingly TOUR A FOODIE’S PARADISE raki or tsikoudia. Other dishes worth trying: chickpeas breathtaking Thalassamou has always been to embrace what’s in try when visiting Paros and your restaurant?
beautiful at any geological features. season and channel it with a twist. Perfect examples of You cannot leave the island without tasting the traditional
While serving all sorts of traditional Cycladic dishes,
time of the year, the baked in a clay pot, kalfa or string beans with garlic, that philosophy are the dishes of ajo blanco with beetroots “revithada” (chickpeas in a ceramic pot, slowly cooked in a
Paros is particularly known for its seafood, mushrooms,
island of Santorini, artichoke with broad beans, and snails in mirmitzeli, and red mullet filets and the blue crab with mango chutney wood oven), and our signature dish, which is mock calamari
wine, honey, and cheeses, such as graviera, kefalisio,
the southernmost a homemade orzo. and apple chips. We’ve also added a beautiful cycladic risotto in its ink with green apple and peppermint—no rice!
in the popular wood oven to enhance our offering including our signature
Cyclades islands in sourdough bread which is daily handmade.
the Aegean, is truly
a sight to behold.
Thalassamou Pisso Aliki Beach, Aliki, Paros 84400, T.:+30 22840 91461, E.: welcome@thalassamou.gr Thalassamou

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