Page 167 - ATHENS RIVIERA 2024

ATHENS RIVIERA JOURNAL
gourmet getaway

At Mario Restaurant,
dining transcends
mere sustenance; it’s
an immersive journey
into the heart of Greek
culture, where the
pleasures of food and
the island’s charm
intertwine, crafting
an unforgettable
gastronomic experience.

An Exceptional B orn and bred in Paros, Marios Tsachpinis has elevated dining into an art form. Always
seeking the best, he has developed his own philosophy, leveraging the values of local Cycladic
cuisine, particularly Paros’ culinary heritage. His journey is full of remarkable moments, each
contributing to his magical culinary adventure.
Can you recall the most exciting moment of your career so far?
My journey in the culinary world began at twenty-one in the port of Naousa and is filled with
Taste exciting moments. A pivotal point was my collaboration with Chef Yannis Markoulis. Through our shared
vision and hard work, Mario Restaurant has received several distinctions (Greek Cuisine Award from
Athinorama magazine, FNL Best Restaurant Award) and has established itself on the gastronomic map.
What is the philosophy behind the gastronomic choices at Mario Restaurant and how do you
combine traditional Greek flavors with gourmet variations?
Paros-born Marios Tsachpinis Always guided by tradition, we strive to bring the memory of the past into the present. Despite the rapid
evolution of global gastronomy, we support Greek cuisine and aim to contribute to the global culinary scene.
redefines Cycladic cuisine. What are the most popular menu choices loved by your customers?
Our focus is on seafood and fresh fish from our boats. Some popular dishes include fresh tuna fillet with
aubergine purée, roasted octopus with Cycladic revithada, orzo with shrimp, mussels, fresh fish, saffron,
and lime, artichokes with potatoes, carrots, peas, and lemon vinaigrette, grilled fresh fish fillet with celeriac
purée and sea urchin avgolemono, and of course, our galaktoboureko mille-feuille. >

166 167