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THE ART OF TASTE • PAROS

AS KANAVA HOTELS & RESORTS are renowned for LOCALLY SOURCED INGREDIENTS
their inspired, holistic approach to authentic Greek hospi-
tality, the epicurean dimension was always going to be an CHOSEN FOR THEIR QUALITY
integral aspect of guests’ experience. As award-winning Ex- AND SUPERB FLAVOR ARE
ecutive Chef Alexandros Tsiotinis puts it, “food ought to be
part of the journey at a hotel”– and the back-of-the-house PREPARED, COOKED AND
team applies our ethos of mindfulness, craftsmanship and
respect for nature to every meal and drink you’ll enjoy here. COMBINED WITH THE UTMOST
The gastronomic journey one can take on Paros island cour- CARE AND RESPECT.
tesy of the Kanava team is bound to stay indelible. Utterly
comfortable, appointed in soothing natural tones, with plen-
ty of alfresco seating and marvelous surroundings, Mr. E is and omelet. Poké bowls, burratas, salads, burgers, grilled
the on-site restaurant at Parīlio Hotel. Tapping into the Cy- and roasted mains, and a curated selection of desserts are
clades’ famed gastronomic legacy as well as finding inspira- available from the convenient and enticing all-day menu.
tion in contemporary creative cooking, it serves breakfast, As for the dinner options, they showcase creative Greek
dinner and drinks while an all-day menu of light meals and gastronomy at its finest. From spirited appetizers such as
snacks is prepared by the Mr. E kitchen and served at Circe the moussaka croquettes, a twist on the iconic Greek dish,
bar. At the heart of these dishes are the freshest, purest of to pork in grape must syrup that melts in the mouth, ac-
raw ingredients, from the catch of the day from the Aegean companied by crispy polenta, plums cooked in red wine,
sea to Naxos baby goat and Paros produce. parsley roots and celeriac purée, and the tantalizing lob-
At the helm of Mr. E Restaurant, award-winning Chef Al- ster with beetroot, the menu is characterized by Mediter-
exandros Tsiotinis puts to use his knowledge, insight and ranean passion, alluring pairings and accessible yet elevat-
remarkable creativity to create mouthwatering, inspired ed flavors. As for the dish that the talented chef recom-
menus. After studying at the Palmier Academy, he worked mends, it is his gourmet take on the traditional salatouri
under some of the most emblematic names on the culinary – a vibrant, slightly piquant fish salad with fresh fish of the
pantheon, including Alain Passard, Hélène Darroze, Pas- day, lemon confit, spring onions and verbena-lemon dress-
cal Barbot and Éric Fréchon, in the kitchens of Noma and ing that tastes like the Aegean on a plate. Guests should
Le Bristol, among other impressive milestones on his résu- kindly keep in mind that reservations are recommended.
mé. Utilizing all the insight he eagerly acquired, together For drinks, beverages, wine and further treats, Circe Bar is
with his immense talent, he soon made a name for himself a relaxing space to visit at any time. It is open daily, from
on the national and international stage, earning more than early in the morning to shortly before midnight, ready to
12 awards for his delectable creations. serve guests artisanal coffee, signature and classic cocktails
Endlessly creative, Mr. E Restaurant’s Executive Chef likes – including cellar-aged cocktails and alcohol-free blends
to draw parallels between cooking and painting, as he de- –, refreshing freshly-squeezed juices packing the goodness
scribes the construction of a menu to a series of artworks of nature in a glass, and much more. The wine list boasts
drawn on the blank canvas. This is evident in the nuanced some of the finest labels the country has to offer, as well
meals he has invented: locally sourced ingredients chosen as celebrated international wineries, distillates and dessert
for their outstanding quality and simply superb flavor are wines. The setting combines elegance with a laid-back au-
prepared, cooked and combined with the utmost care and ra that calls for good company, inspires romantic tête-à-
respect, resulting in memorable dishes that marry local tra- têtes, and feels approachable yet refined.
dition with a healthy dose of creativity and utter precision. Guests staying at Kanava properties in Paros are invited
The focus is on hand-crafted, organic, seasonal and indig- to explore the most vibrant, most gratifying side of Parian
enous ingredients, letting the purity of flavor shine through cuisine through the eyes of Mr. E – an embodiment of the
ingenious combinations that draw from heritage and con- noble culture of the island, and a guide to not just won-
temporary culinary trends alike. derful flavors but to the very Greek tradition of enjoying
Among others, the breakfast menu features fresh fruity de- a meal with old or new friends, breaking bread together,
lights, nutritious yogurt, pastries, and eggs cooked in sever- sharing mirth and joy, and creating unforgettable memo-
al ways – including creative takes on pancakes, French toast ries around the table. •

For Executive Chef Alexandros Tsiotinis, the building blocks of exquisite gastronomy are the exceptional ingredients – sourced
locally wherever possible and hand-picked for their quality and seasonality.

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