April 16, 2011
If you are preparing for Easter in Santorini, we have good news. Last Monday was the opening of a new restaurant called "Assyrtiko" at the "beach" of Fira, near the Cathedral.
The creators are Nick Pouliasis (photo from Koukoumavlos, Fira) and Vassilis Zacharakis (Nichteri, Kamari) in a charming building of the 50s by the architect Dekavalas (who also designed historic hotel Atlantis). From high in the balcony, the view has a unique charm. Chef, Alexander Tsiotinis, who has charmed us last year in the cuisine of "The Garden". The restaurant focuses on contemporary Greek cuisine and will have different menus each day and evening, a collaborative project of Zacharakis - Pouliasis - Tsiotini.
So, to give you an idea, nibble: moussaka souffle with carpaccio of lamb and roast tomato jam with honeydew revithada hand vacuum lamb and warm goat cheese foam, deconstructed pastitsada with cannelloni stuffed with baked tomatoes and braised chicken with tzatziki and innovative wet squid dumplings and ice cream cucumber. As for sweets, here is an idea that I have already tried: icy Makedonikoy halva mousse sauce with carrot and ginger, and "dust" from hazelnut, sesame and cocoa.