The bread of a place carries the memories of its history. It encapsulates the anxiety for survival of an entire people, the toil of the farmers, the love and the care to provide food for your own…. A kneading trough and the strong hands of a rural woman kneading bread is the shortest story of the poor pre-tourist Cyclades. The bread is love, survival, heritage, life. The first ingredient of our life.
After a long and adventurous journey in the media Maro Voulgari anchored, probably for good, at the port of Naoussa. The Delicatessen Beehive appears to represent all her passions: a journey in tastes, natural beauty and the authentic character of the Cycladic gastronomy.
From "Salmatanis" restaurant in Kifissia to Alyki of Paros. The renowned chef, a graduate of the Ecole de Gastronomie Ritz Escoffier de Paris, “built dreams on the sand” and won the bet at once!
He’s young, restless, with an alternative, ecological approach to living, which is readily evident in “The Green Project,” his café bar in Drios. Here visitors can unwind over a coffee or drink and an eclectic selection of dishes by a natural cistern. An entire wall is covered with jars of his own jam, and guests are invited to sample never-tasted-before jam cocktails!
The view of the harbor provides a calmness and peacefulness and gives you the impression that you are far away. Together with my wife we renovated an existing hotel and created twelve beautiful rooms with a panoramic view. We call it Sunday Hotel, named after our daughter who came into this world at Christmas on a Sunday!
A chef must have high standards, to be experienced in life and to be balanced. Running a restaurant requires another way of life, in order to survive and to be good at your job. If you are trained mentally you will be able to lead with a clear mind. This is what the chef does, sometimes without even touching anything. Still, the food must be first class.
I close my eyes and hear the sound of the wind and the sea, the harmony of the voices, the breaths, and I smell the scents, the ones that give life to every plate. I close my eyes and already sense the flavour of the plate I want to prepare and see the path I want to follow.
When people think of Paros, they think of the archaeological riches and water sports. I want people to think also of wellness and well being and green energy and organic food and yoga and self development and music and art.
Thea is supporting the tastes and aromas of the East, where Hellenism once used to thrive. It is a tribute to my ancestors and my parents who taught us that food means civilisation and taste is part of human aesthetics.
The first dough is a ritual for me, some kind of a well kept secret. Requires a lot of time and effort, which makes any discussion about revealing its recipe non-negotiable. And of course not for sale!
