Μake us preferred on Google

As every year, so too this year, our islands become gastronomic destinations with the signature of beloved chefs who leave Athens and present their new culinary projects by the sea.

Summer calls for the sea. And preferably, the sea of an island—always more beautiful, cooler, and more desirable than those surrounding mainland Greece.

This is what we all seek: an escape to a small island, near or far—it does not matter. And while we dream of it, chefs do something very similar. After countless hours on their feet in Athens kitchens, they seize the start of the summer season to take their knives, pans and pots and head… to the beach.

For chefs, of course, reality is very different from ours, who approach summer, the islands and holidays with the romanticism and carefree spirit of a tourist. For them, working on an island—or any summer destination in one of Greece’s many seaside resorts—is hard and demanding. Visitor numbers are enormous, as are expectations.

NEWSLETTER TABLE TALK

Never miss a story.
Subscribe now.

The most important news & topics every week in your inbox.

Photo: Alexandros Alexandris

At the same time, however, it is also extremely creative, sharpening their instincts. It gives them the chance to work with local ingredients, be inspired by fresh flavors, and satisfy palates from all over the world. To create unforgettable dishes that will travel, through those who taste them, to every corner of the globe.

It is therefore no coincidence that more and more successful and beloved chefs are taking on new gastronomic projects or relocating their restaurants to the islands for the summer. They set themselves a new culinary challenge while giving us the opportunity to enjoy high-level dishes during our holidays. It is our pleasure to honor them.

The creative cuisine of Asimakis Chaniotis in Kalymnos

Although Asimakis Chaniotis Valianatos, the youngest Greek chef awarded a Michelin star outside Greece, lives in London where he runs his restaurant Myrtos by Asimakis, this summer he has launched a collaboration with the Kantouni Beach Boutique Hotel and shares his creations with visitors to Kalymnos.

At the Kymata restaurant, the chef presents a menu based on Greek cuisine in its most modern form, using mainly local ingredients and island traditions.

Dishes such as smoked stamnagathi with grated tomato, a cold version of kakavia with saffron and basil, or scorpionfish crudo with cucumber jelly and tomato granita are executed perfectly by Head Chef Gerasimos Mantalvanos.

Mykonos for Greek-Japanese fusion by Vangelis Leousis

On an island that never sleeps and never rests, even the most iconic venues must reinvent themselves. In place of the legendary Remezzo in Chora, there is now Sappho, a restaurant, bar and nightclub with an incredible view of the Cycladic sunset and equally impressive cuisine by experienced chef Vangelis Leousis.

After working at Varoulko, Kiku, and the Cavo Tagoo Mykonos hotel, the chef who created Nob.burger returns to the “Island of the Winds” to present his favorite flavors—a blend of Asian cuisine and Greek ingredients.

The menu includes many sushi, carpaccio and ceviche options, as well as classic Greek recipes in “twisted” versions, such as fresh sea urchin gazpacho, salad with king crab and tahini dressing, crispy gyoza moussaka, and a seafood bolognese with udon noodles.

The art of Giorgos Papaioannou on the Island of the Winds

Synonymous with high-quality yet accessible fish cuisine, Barbounaki by Giorgos Papaioannou continues its expansion, and Mykonos could not be an exception. In the heart of the busy Chora, at Agia Kyriaki Square, in the space that until last year housed a temple of meat-eating, Drakoulis Garden, we now find all the chef’s beloved dishes, based on excellent fresh ingredients and the creativity of a true sea expert.

The Symi shrimp is unmatched, the marinated and cured dishes are irresistible, and whatever we choose—from the pot, grill or pan—we know it will be top quality.

Seafood and fish in their finest form.

In Santorini for dishes by Thodoris Matsas

Multifaceted and always creative, Thodoris Matsas never repeats himself, no matter how many projects he takes on. This summer he has many on his hands, as beyond his participation in the major food hall at Stoa Arsakeiou, he runs menus at Alemagou in Mykonos, Almira Beach in Katerini, as well as two separate restaurants in Santorini.

Yalos, at Exo Gialos in Fira, is a lounge beach bar for relaxation by the sea, cocktails and light dishes based on ultra-fresh local ingredients with no unnecessary embellishment. Canava 1848, on the other hand, in the renovated space where Lefkes once stood in Finikia, Oia, is a restaurant with high-level culinary demands.

Always rooted in Greek tradition and island flavours, but with the chef’s creative touches, who constantly finds ways to surprise us.

Italian cuisine by Luca Piscazzi in Paros

Pino is one of the most beloved spots for authentic Italian food in Athens. Luca Piscazzi has created his own temple of dishes and childhood flavours in Glyfada, overlooking the sea—but, as we said, the Cyclades have a different atmosphere. So he accepted the invitation–challenge of the new Vione Paros hotel in Ambelas and brings his cuisine to one of the most touristic Cycladic islands.

Roman cuisine, enriched with local ingredients and flavours rooted in Parian tradition, served at tables by the sea. At night, the menu shifts towards seafood while maintaining its Italian character.

Argyro Koutsou’s signature stews in Antiparos

Two years were enough for Argyro Koutsou to fully express her culinary mastery in central Athens and the influences that make her dishes so special. Koutsou & Co brought home-style cooked food back into the lives of workers around Syntagma Square, and the same will happen this summer for visitors to the small island of Antiparos.

View this post on Instagram

A post shared by @koutsouandcoantiparos

From spring, the chef set up her base there, met local producers and fishermen, connected with flavors and traditions, and now presents the summer Koutsou & Co on the island’s main village street. Focused on the sea and its treasures, she follows instinct and daily inspiration, once again presenting dishes that remain unforgettable.

View this post on Instagram

A post shared by @koutsouandcoantiparos