Page 40 - ANDRONIS magazine 19/20

EXPLORE andROnis - santORini

Guest

chefs

Steamed and Grilled
Seafood, Vegetable
Minestrone with Saffron, Västerslät Suckling
homemade Squid ink Pig with Maritime Weeds
Pasta courtesy and Mussels, a dish
of Greek master by Swedish master
Asterios Koustoudis. Jacob Holmström.

At two-Michelin wonder
The Greenhouse in
London, Alex Dilling Matt Lambert’s Musket
cooks with precision and Gram, a modestly named
impossible attention to dish that showcases
detail dishes like this his simple and honest
perfectly-cooked mackerel. approach to high cuisine.

Gert de Mangeleer Sustainable gastronomy
cooks with bravado, in a globalised world
serving picture-perfect is at the heart of
dishes that constitute Pere Planaguma’s
works of art, all inspired vision, resulting
by his travels and in gorgeous food
exchanges. to remember.

With decades of A sample of the
experience under his belt, playful arrangements
Ettore Botrini remains Thomas Bühner
at the forefront of the concocts: Dry Aged
Greek gastronomy and Juniper-Smoked
landscape, always Pigeon and Caramelised
open to innovation. Pumpkin Jus.

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