Page 67 - ANDRONIS_2020

Lifestyle

OP S O N R E S TA U R A N T
U niq u e d i ni n g

I n s p i r ed b y t h e t a s te s a n d i n g r ed i e n t s
of cl a s si c a l G re e c e , O p s o n he ra l d s

a b r a n d n e w d i n i n g e x pe r i e n c e .

For Food aFicionados seeking a truly unique experience unlike
any other, the fine dining experience at Opson restaurant is a flavourful
journey into classical antiquity not to be missed. In creating the menus,
Executive Chef Stefanos Kolimadis looked towards Ancient Greek
archaeology, literature and art and worked with experts and academics
to source, test and perfect the best food that Ancient Greece has to
offer. Combining history with contemporary gastronomy, dishes that
Aristotle, Homer and Plato used to eat are translated into a fine dining
setting concept that is ambitious and inspired in equal measure.
Bridging together points in time, the menu features unique dishes that
make optimum use of the finest local produce, including freshly-picked
vegetables and fragrant herbs from our own back yard, Santorini cheeses,
capers, white aubergine and freshly-caught seafood and fish – as well as
the island’s indigenous bright red tomato. Naturally, the accompanying
wine list is as carefully put together as you’d expect showcasing local
gems and international labels that perfectly accompany the innovative
food. Regardless of whether you prefer fish, seafood or meat, one thing is
assured: You’ll have a hard time picking your favourite from the enticing
specialities at this shining temple of gastronomy. •

Our head chef Stefanos Kolimadis, in consultation with classical scholars, has
created a tasting menu based on the dishes enjoyed by philosophers such as
Aristotle, Plato and Omiros. Opposite page – Combining contemporary cuisine
with the flavours of an ancient time, bringing together the best Greek food with
dishes known and loved by our legendary forefathers, the future and the past
come together in this special dining experience.
66 • ANDRONIS • Magazine ANDRONIS • Magazine • 67