Page 92 - BLUE INK 2019

the new taste

As Lampros Tsiampalis, who is in charge of the Candia Park village restaurants,
explains, “the Cretan diet has endless recipes based on local ingredients such as
wild greens and herbs, olives, honey, grapes, legumes, cereal and fish." That’s why
it’s rich in Omega-3, fiber and vegetable oil. “A great lot of wild greens and fish, high
quality olive oil, but only a little meat,” adds Mironas Kavalos from Terpsis Cre-
tan Restaurant. These building blocks combine nutritional value with enjoyment,
explains Iraklis Apostolidis, Head Chef of Inblu All Day Lounge Bar Restaurant at
Minos Palace hotel & suites – adding that it’s often the team themselves who for-
age the wild herbs they cook with. While it’s proven time and again to boost our
health, at its very heart, Cretan cuisine is certainly all about taste, too: “So many
flavors stand out here: olive oil, snails, yellow split peas…” says Kyriakos Mylonas,
who has been Head Chef at Minos Beach art hotel’s award-winning restaurant, La
Bouillabaisse, since 2007.
In this mission to showcase everything that’s delicious and healthy about this
land’s cuisine, dozens upon dozens of small local producers were enlisted. “We spent
all winter looking for the very best ingredients and suppliers. We conducted extensive
taste tests before choosing,” says Angelos. In fact, most of the products that make it
into bluegr kitchens enjoy Protected Designation of Origin (PDO) status.

Iraklis Apostolidis (left), Head Chef of Inblu All Day Lounge Bar Restaurant
at Minos Palace hotel & suites, and Angelos Angeloudis (right), Head Chef The impressive buffet of Amalthea restaurant at Minos Palace hotel & suites
of Amalthea restaurant at Minos Palace hotel & suites. is a smogasbord of flavorsome, bright selections.

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