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Spirandreas – Greek Taste

Traditional gastronomy passes on from one generation to the other through habit. The gastronomic scenary  of the Greek countryside is lately showing clear signs of amelioration. Often enough, younger generations of restaurant owners and chefs take over the traditional family businesses and turn them into small oases of Greek taste. “Spirandreas” at the port of Ermioni, is a classic example if such a business: Dimitris, George and another Dimitris, are its three young and creative owners, who serve dishes of exquisite homemade recipes based on culinary tradition in a forty year old restaurant with a new twist. Fresh fish and seafood, fished around the region, homemade casserole, fresh dishes cooked on the grill on the spot, refreshing salads but also handmade, traditional – and many more – sweets. Giorgos Dimarakis, owner and chef of “Spirandreas” prepared especially for Greek Riviera the following menu: a) Spirandreas salad with lettuce hearts (lola rosa, green lola, butter head, iceberg), raisins, croutons, walnut, grated parmesan & sauce vinaigrette, b) The main course which was served on a saucepan: tagliatelle with cuttlefish ink, red shrimps from Kilada and yellow baby tomatoes, c) Dessert: panna cotta with quince spoon sweet (preserve).

TAGLIATELLE WITH CUTTLEFISH INK WITH RED SHRIMPS FROM KILADA

Olive oil from Ermioni -

12 red shrimps from Kilada

1/2 onion (chopped) – a bit of garlic 

7 yellow baby tomatoes 

1 glass of Moschofilero wine

400 gr tagliatelle with cuttlefish ink 

300 gr shrimp bisque 

250 gr tomato sauce 

PANNACOTTA

500 gr fresh milk

200 gr cream

3 gelatin sheets

100 gr powdered sugar

tip: melt the gelatin in cold water and, after 5 minutes, mix it in the warmed milk

QUINCE SPOON SWEET (PRESERVE) 

1 kilo of quinces

1 kilo of sugars

“Spirandreas” restaurant was an idea of twin brothers Spiros and Andreas, who made their dream reality, with great love, taste and passion for work.

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