Sunday November 17th 1pm
GREEK SUNDAY LUNCH
Chef: Dimitri Sidoris (Vasiliki Kouzina)

Menu

PITA, TARAMAS, MELITZANOSALATA
Greek pita, taramas, aubergine salad

LAURAKI TARTAR, ESPERIDOIDI,TSILI
Sea bream tartare, citrus, chilli,

SOUPA KAKKAVIÀ
Kakkavia soup

LAURAKI ME AGRIA HORTA KAI SALTSA SAFFRAN ME LEMONI
Sea bass with wild greens and saffron- lemon sauce

EKMEK KATAIFI
Typical Greek dessert with origins in the Ottoman Empire

Homemade sourdough bread, wine, water, coffee and Greek digestive included.

The chef said:
In recent years, there has been a growing trend among chefs worldwide to minimize food waste in restaurants. This approach not only reduces food waste but also demonstrates respect for the animals we consume as part of our diets. Inspired by this philosophy, I have created a menu centered on a single fish, utilizing all of its parts through.

DETAILS

Taramas
Taramas is an emulsion made from cured cod roe, blended with oil and lemon.

Kalavia
It is a traditional soup prepared by fishermen of the Ionian Sea, utilizing small fish that are unsellable at markets, along with vegetables, simmered into a rich broth. High in omega-3, this soup retains warmth during the bad weather conditions at the sea.

Ekmek Kataifi
A typical Greek dessert with origins in the Ottoman Empire, featuring syrup-soaked shredded pastry topped with a creamy custard and garnished with pistachios.

DIIMITRI SIDORIS

Currently chef at Vasiliki Kouzina  and supervisor of Vasiliki Kantina in Milan.

My life’s journey begun in 1996, in the city of Wuppertal, Germany. Looking back now, some of my earliest memories have me running around my mother and grandmother’s kitchens, fascinated by their ability to take simple ingredients and turn them into something so beautiful. 

To my young innocent eyes it looked like magic. As the years went by, I grew certain that this is what I was meant to do with my life and that cooking was - and continues to be - the greatest outlet for my pent-up creativity. 

Following a few years of working along talented chefs in Greece, I took a leap of faith and moved yet again to a new country, this country, as I am in constant pursuit of both new tastes and new cultures. 

My dream is to travel around as much of the world as possible and try as many exotic cuisines as possible on the way.