Following a year of offering unique culinary experiences, the Costa Navarino luxury resort, located in Messinia in the Peloponnese and Greek chef Chrysanthos Karamolegos are continuing their collaboration. The award-winning chef this year will create his dishes at the resort’s restaurants “Tomata” (formerly known as “Taverna”), “Kafenio & Deli” and “Souvlakerie”.
Now appointed chef patron at the three restaurants, Chef Karamolegos was in charge of the resort’s famed “Barbouni” seafront restaurant. Like last year, his recipes will once again include fresh ingredients by local producers and take visitors on a culinary journey, highlighting the flavors and recipes of Messinia.
“I feel very happy to continue my collaboration with Costa Navarino’s restaurants, as we share a common philosophy to respect the region’s traditions and use high quality ingredients from local producers, always fresh and in season”, Chef Karamolengos said in a statement.
The “Tomata” restaurant’s experienced team creates unique Greek delicacies with a contemporary style. “By offering a variation of traditional recipes, such as youvetsi with lamb cooked with tomato juice and sundried paste, the chef aims to create flavors that will forever stay in the guests mind,” Costa Navarino said.
“Kafenio & Deli” offers the traditional Greek coffee experience in various alterations: flavored with mastic or cardamom and accompanied by traditional sweets such as loukoumades, halva and spoon sweets. The afternoon delights include local spirits such as ouzo, tsipouro and wine, as well as Greek meze.
“Souvlakerie” offers the traditional Greek souvlaki, accompanied by fried fries and other Greek dishes.
“Our aim is to provide the highest levels of quality services and the authentic Greek gastronomic experience,” said Achilleas Dorotheou, executive general director at Costa Navarino.
“We use fresh local products and warmly believe that Mr Karamolegos’ passion for Greek cuisine will further promote our guests’ favorite restaurants ‘Tomata’, ‘Kafenio & Deli’ and ‘Souvlakerie’,” he added.