The Andronis Gastronomy Festival tantalises in Santorini

The three-month-long celebration of fine dining marries Michelin-starred chefs and magnificent views

Throubi in Imerovigli will be one of the festival venues
Throubi in Imerovigli will be one of the festival venues

Gourmands heading to Santorini this summer will be treated to a delicious menu of events, courtesy of the Andronis Gastronomy Festival – a three-month-long celebration of fine dining that will feature some of the finest Michelin-starred chefs in the world. The culinary extravaganza begins on Friday June 7, and will be held at three of the Andronis properties in the picturesque villages of Oia and Imerovigli: the open-air Lycabettus; Throubi, supplied with ingredients from the hotel’s gardens; and the celebrated Lauda restaurant, which features breathtaking views of the volcanic caldera.

Thomas Bühner’s set menu will feature seven courses
Thomas Bühner’s set menu will feature seven courses
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With the stunning Mediterranean backdrop, the signature dishes of the participating three-Michelin-starred chefs will really sing: namely, Thomas Bühner, of Germany’s late La Vie, Christian Le Squer of Le Cinq at the Four Seasons Hotel George V, avant-garde chef Juan Amador, of the eponymous Austrian restaurant, and Emmanuel Renaut of Megève’s Flocons de Sel will be at the stove – with more chefs yet to be announced.

Bühner will star on July 9 and 10
Bühner will star on July 9 and 10
Emmanuel Renaut’s imaginative offerings will be accompanied by wines from the Andronis Santorini vineyard
Emmanuel Renaut’s imaginative offerings will be accompanied by wines from the Andronis Santorini vineyard

Bühner’s set offering on July 9 and 10 promises to dazzle the palate. Among the seven creative courses will be starters of foie-gras crème with lemon and rocket, otoro tuna in a wild-cod consommé scented with saffron, and a refreshing mango gazpacho. Mains of pigeon breast and caramelised-pumpkin juice will feature unusual ingredients such as dandelion, while a roebuck fillet infused with Asian flavours will surely steal the show.

Renaut is the three-Michelin-starred chef of Megève’s Flocons de Sel 
Renaut is the three-Michelin-starred chef of Megève’s Flocons de Sel 
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Renaut’s inventive dishes will be no less impressive, with traditional offerings including a tarhana – or Greek grain and yoghurt – soup, fresh-from-the-sea urchin with fennel, grouper with celery root and local lobster with vegetable “tagliatelle”. A classic lamb fillet will be followed by red-fruits soup with an airy lemon sorbet, and all of the meals will be accompanied by wines from the Andronis Santorini vineyard.

The festival, now in its fifth year, continues to go from strength to strength – and why wouldn’t it? World-class cuisine and Cycladic beauty make for a truly delectable combination.

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