Poseidonion’s ‘On The Verandah’ ​​restaurant puts traditional Greek classics on the menu


The Poseidonion Grand Hotel’s “On the veranda” restaurant on the island of Spetses recently unveiled a new menu which consists of traditional Greek classics prepared with fresh local ingredients.

The new menu, created by a culinary team that includes the executive chef of Poseidonion’s restaurants, Theologos AmirasChef “On the veranda” Panagiotis Boufis and deputy head Alexandros Sorovigas, is an invitation for visitors to the island to embark on a “journey” to the flavors, colors and aromas of Spetses.

Executive Chef Theologos Amiras and Sous Chef Alexandros Sorovigas

“Taking advantage of the richness of the Greek land and sea, fresh raw materials from Bostani, the hotel’s farm and other local products, the identity of the menu evolves around combinations of modern dishes with a flavor rich and distinct character, all based on national tradition,” the restaurant’s management said in a statement.

Classic recipes like Athenian saladthe Argosaronic Kakavia (fish soup), the Lamb stew (youvetsi) and the fish fricassee of the day are reintroduced to offer a new dimension to traditional dishes.

Depending on seasonality and availability of raw materials, the “On the Verandah’s” menu also includes the stuffed tomato with chloro cheese, raisins, propyra, tomato water and verbena; and the Filet of buffalo Kerkini served with savory potatoes, sofrito cream and mashed apples.

The gastronomic experience includes a selection of wines from the Greek vineyard and unique desserts such as baklava with pistachio cream, caramelized phyllo, goat’s milk and pistachio ice cream; and the “Terrace Flavor” with jasmine, strawberries and vanilla.

“On the Verandah” is located in Poseidonion, Spetses’ iconic hotel with a history of over 100 years.

The hotel consists of two buildings with superior and deluxe rooms and suites, many with private gardens or balconies. It also includes restaurants, wellness and beauty facilities.


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