Page 198 - ATHENS RIVIERA JOURNAL 2023

SPECIAL FEATURE

Owner and Chef Marios Salmatanis of Thalassamou Restaurant - Oyster bar on the island of Paros explains what makes Cycladic cuisine so special.

Hailing from four generations of cooks and having studied at the “Ecole Ritz Escoffier”,
owner and Chef Marios Salmatanis of the renowned Thalassamou Restaurant - Oyster
bar on the island of Paros tells us a thing or two about being sustainable and his inventive
approach to traditional cooking. Discover a guide to not just wonderful flavors but to the
very Greek tradition of enjoying a meal by the sea.
How would you describe the culinary philosophy at Thalassamou?
Inventiveness whilst respecting ancient and traditional recipes and always choosing the very
best seasonal ingredients that will stand out in the dishes we create sourced either from our
very own organic garden or as locally as possible.
What should visitors to the island definitely not miss trying?
The traditional ‘revithada’, chickpeas slowly cooked in a ceramic pot in a wood oven which
is a signature dish of many of the Cyclades Islands.
What is your approach to sustainability?
As I mentioned, we grow our own organic vegetables as well as collaborate closely with other
local farmers and the island’s fishermen thereby contributing to the island’s sustainability
through supporting local communities. I hate the idea of wasting food, so any food that is
left over is fed to domestic animals thereby lessening our ecological footprint.

Pisso Aliki Beach, Aliki, Paros 84400, T.:+30 22840 91461,
E.: welcome@thalassamou.gr Thalassamou