The Hyatt Regency hotel in Thessaloniki has announced that it will participate in the 1st ‘Modern Macedonian Cuisine Week’ that will run from March 12 to March 18.
The event is based on an idea of the Hyatt Regency’s Executive Chef, Apostolos Altanis, and a group of experienced journalists that specialize in gastronomy. They joined forces to study the Macedonian cuisine in depth, search for the origins of the recipes in order to select 40 representative recipes of Macedonian cuisine.
Τhe chef of the Hyatt Regency’s Ambrosia restaurant suggests:
Marinated bayonet fillet with pomegranate mayonnaise and quail egg
Lahannondolmas with egg-lemon flavored with Kozani saffron
Kleftiko Lamb with Tzoumagias sausage and Vermouth smoked
Galactoboureco with buffalo milk cream fillet of orange marinated with bergamot
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