Page 102 - EMPIRIA 2023

THE ART OF ELEVATED HOSPITALITY I SANTORINI
Open-air dining at Mr E Restaurant.

DEEP RESPECT to tradition; unparalleled local insight,
know-how of contemporary techniques, ingredients that
are exquisite in quality and flavor, and an immensely
talented team; these are the elements that come together
to offer Empiria Group’s guests extraordinary epicurean
experiences across our dining experiences in Santorini.
But, more than anything, luxury
at the Vedema Resort is about
LURE BY OLIVIER CAMPANHA – MYSTIQUE substance – the experience itself.
Oia’s celebrated Mystique packs diverse wining and dining
options, providing guests with an abundance of choices
to suit their mood, occasion and inspiration. Renowned
French Chef Olivier Campanha is the epicurean maestro
behind Lure by Olivier Campanha. This outstanding haute
cuisine space is a singular foray into fine dining based on
three main pillars: excellent local, seasonal and organic
ingredients, sustainable sourcing, and Mediterranean
culinary ingenuity. Serving dinner � la carte, Lure by Olivier
Campanha also boasts extensive wine and spirits lists
complete with dish pairings. Inspired by the landscape of
Santorini as well as the emblematic space of Mystique,
Chef Campanha and his team promise journeys in taste
in the form of gourmet fare such as the Cretan milk-fed
lamb saddle in a hemp and herbs crust or the elevated
rock fish and shellfish kakavia soup.
Passionate about
MR. E RESTAURANT – ISTORIA Mediterranean cuisine,
With Istoria as its enchanting backdrop, Mr. E Restaurant
is inviting in atmosphere, refined in flavors and creative in acclaimed Chef Yiannis
its offering. Think of Mr. E as a modern-day aristocrat who Kioroglou is the heart
embodies both the past and present, through a collection of
culinary delights. Incarnating local produce with respect to and mind of Mr. E.
tradition has always been at the heart of Mr. E. And today, this
incarnation is infused with the minimal, freestyle gastronomic “IF IT’S NOT MADE with love, it can’t offer love”. In
approach of a fascinating new chef. The acclaimed Yiannis order to create his very own rendition of philoxenia,
Kioroglou, who has conquered the culinary world with his the Greek word for hospitality, Chef Kioroglou traveled
Greek interpretation of the world’s cuisines, is here to infuse the globe, perfecting his craft in kitchens from Turkey
the heart of Mr. E with one simple, yet precious suggestion and Austria to Spain and Slovenia, mastering each
based on three pillars: Greek summer, locality, and delectable position in the kitchen before moving on to the next.
memories. His rich experience has shaped a culinary profile From each step along his journey, on every next stop
with an emphasis on authentic ingredients that embody on the map, he has taken something and given it its
his “sharing is caring” attitude, which he presents in its own unique spin. His rich experience has shaped
purest form here, in Mr. E. As he says, it is all about the a culinary profile with an emphasis on authentic
way you approach the art of cooking. And his approach is ingredients that embody his ‘sharing is caring’ attitude,
always guided by respect to the ingredients, the recipes, which he presents in its purest form in Mr. E. And
the people. The distinctive volcanic soil of Santorini evokes his approach is always guided by respect to the
a new challenge for his “Medite-grecian” cuisine: blending ingredients, the recipes, the people. The distinctive
Mediterranean recipes with authentic regional ingredients, volcanic soil of Santorini evokes a new challenge for
and a Greek interpretation of his experiences. Everything his “Medite-grecian” cuisine: Blending Mediterranean
here is connected to the local produce, But, more than recipes, paired with authentic regional ingredients,
anything, luxury at the Vedema Resort is about substance and a Greek interpretation of his experiences. His
– the experience itself. time-honored cooking methods, and minimal style provides the perfect match for the
the intensity of the flavors. His minimal style provides the island’s ingredients, as for him it is flavor and not
perfect match for the island’s ingredients, as for him, the style that becomes the focus. Good Old Times at Alati.
emphasis lies on flavor rather than style. The seating and

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