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Poseidonion’s ‘On The Verandah’ Restaurant Puts Traditional Greek Classics on the Menu

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

The new menu, created by a culinary team that includes the Executive Chef of Poseidonion’s restaurants, Theologos Amiras, “On the Verandah” Head Chef Panagiotis Boufis and Sous Chef Alexandros Sorovigas, is an invite for the island’s visitors to embark on a “journey” to Spetses’ flavors, colors and aromas.

Executive Chef Theologos Amiras and Sous Chef Alexandros Sorovigas

“Taking advantage of the rich Greek land and sea, the fresh raw ingredients from Bostani, the hotel’s farm, and other local products, the menu’s identity evolves around modern dish combinations with rich flavor and distinct character, all based on domestic tradition,” the restaurant’s management said in an announcement.

Classic recipes such as the Athenian salad, the Argosaronic kakavia (fish soup), the lamb stew (yiouvetsi) and the fish of the day fricassee are reintroduced to offer a new dimension to traditional dishes.

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

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

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

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

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