Page 154 - ANDRONIS magazine 19/20

andronis - santorini

MEET OUR Stefanos
ChEf

PEOPLE Kolimadis

The Greek maestro
of Opson & Althea
Four notable members of the Andronis Exclusive team, restaurant.

each contributing to the Group’s superb hospitality in their
special way, let us in on Santorini secrets and exclusive
tips for getting the best out of the Andronis experience. —What was the first thing you wanted
to taste when you arrived in Santorini?
A salad of Santorini tomato, katsouni
cucumber, capers and fresh local cheese.
—Tell us more about the philosophy of the
menu you have designed.
Our menu makes use of the ingredi-
ents that were available in Greece in
ancient times. For example, there are
no potatoes, tomatoes or lemons. We
conducted extensive literature research
on that era to track down references
to Ancient Greeks’ nutritional habits,
we identified ingredients and culinary
techniques and then adjusted them to
our menu. It is an Ancient Greek menu
interpreted through my personal lens.
—Have you met your local suppliers?
No matter where in the world I’m work-
ing, I always make sure to meet the pro-
ducers. They let me in on local secrets,
and I discover regional ingredients and
flavours that enrich my flavour palate.
—What’s it like when you’re gathering
produce from the Andronis garden patch?
In all honesty, I cannot describe the
feeling of being so close to the soil of
Santorini. You have to experience it to
grasp how magical it is.
—How does your kitchen fit into An-
dronis Exclusive? Do they complement
each other?
In my personal opinion, it is a result of
the philosophy and vision of the owner,
who has managed to communicate his
vision for the Group and find the right
people who were able to create the de-
sired result as closely as possible to this
vision, just like I’ve done with my menu
“In all honesty, I cannot describe the feeling of being so close to the soil
of Santorini. You have to experience it to grasp how magical it is.” at Andronis Arcadia. •

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