Messinian cuisine gets a prestigious yet playful twist this summer when Costa Navarino, the stunning seaside retreat in the southwest Peloponnese, hosts a six-week pop-up with award-winning chefs Georgianna Hiliadaki and Nikos Roussos of Athens’ two Michelin-starred “avant-garde fine-dining” hotspot Funky Gourmet. From July 8 to August 17, Hiliadaki and Roussos, who founded their restaurant in 2008, will delight guests with a gastronomic extravaganza focused on local ingredients and the culinary traditions of the region – and it’s the first time a two-Michelin-starred Greek restaurant will operate outside Athens.
With views of the Ionian Sea and surrounding olive groves, the Clubhouse at Navarino Bay will provide the perfect Mediterranean backdrop for the duo’s innovative, multisensory meals. And while the full two-hour dégustation menus (€220 a head) are under wraps to preserve the element of surprise, there are several regional dishes that will certainly make an appearance: a Messinian salad with cured free-range egg yolk; Maniatiki ravioli with rich truffle cream and beurre noisette; and the local favourite, galatopita (or milk pie), but with an inventive take on the traditional recipe that combines layers of milk skin, milk marmalade and melt-in-the-mouth, biscuity “milk crisp”.
With the heady combination of vibrant flavours, local wines and stellar sunsets, it will be a gustatory experience to remember.