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Foodism | Resto-Reviews

Inspector Tortellini

goes to Santorini

A sensational gastronomic detective story with Inspector Tortellini
as the main hero. Μια συναρπαστική, γαστρονομική, αστυνομική
ιστορία μυστηρίου, με ήρωα τον επιθεωρητή Tortellini.
by Tasos Mitselis / illustration: Shutterstock

timistic predictions turned out to be spot-on.
Yakalis, on the other hand, has staffed the res-
taurant with his most talented collaborators
and, at the same time, has joined forces with
the excellent pastry chef Dimitris Chronopo-
ulos, who takes care of the desserts at Idol. By
the way, the wine list is excellent.
Another summer full of creativity at the
Canaves Oia Group: the highly experienced
Tasos Stefatos has been promoted to execu-
tive chef of the Group’s hotels, leading the re-
vitalization of their restaurants. At Elements,
the restaurant of the Canaves Oia Epitome,
Stefatos composes a mosaic of flavours in-
spired by the Ionian Islands cuisine, such as
sofigado of Lefkada that is served al cartoc-
cio (enveloped in paper). The chef’s signature
dishes have also references to the local cuisine
of Santorini, blended with his own influenc-
es. Note that talented Vassilis Roussos is head
chef at Petra restaurant.
I’ve got some good news for you about An-
dronis Group. I’ll start with the new addi-
tion to the group’s brand portfolio: Stefanos
Kolymadis creates the gastronomic profile of
the Andronis Arcadia Hotel, which is locat-
The gastronomic... compass of summer ed on the outskirts of Oia and has premiered
shows Santorini. The “artist chef” Thodoris this season. At Opson, one of the three res-
Papanikolaou has, once more, taken over the taurants that the Group launched this year,
emblematic on the island Selene restaurant of Kolymadis serves an original cuisine inspired
George Hatzigiannakis. At the best restaurant by flavours and ingredients of ancient Greece
in the Cyclades you can enjoy the gastronom- – for the implementation of the project,
ic avant-garde: distinctive creations with a the chef has collaborated with an academ-
Cycladic touch, such as Santorini tomato (to- ic. In respect to the rest of their restaurants,
matinia), black cod (butterfish) from the Ae- the Group has renewed the golden contract
gean, and pitsouni pastitsada (a special squab of Emmanuel Renaut –the 3-Michelin star
recipe). Panagiotis Yakalis has also great plans French chef– for Lauda, a restaurant that
when it comes to Santorini: beyond his post gave us the best impression last year. Apart
at the wonderful The Margi, he is the execu- from the award-winning Lycabettus Restau-
tive chef of the very good Idol at Fira, and in rant, Pavlos Kyriakis is in charge of Throubi
charge of the menu refreshment. Loukas Ka- of the Andronis Concept, creating alongside
tris trusted the kitchen of his successful res- George Filippides of the Andronis Exclusive
taurant to one of the top Greek chefs and op- – in his annual festival on the island; Filippid-