In a bid to captivate the taste buds of its patrons, the Andronis hospitality group recently unveiled the program of its summer 2023 gastronomy festival on the Greek island of Santorini. Building upon the success of the previous year, this gastronomic extravaganza starts June 13 and promises a six-stop voyage of flavors from around the world, all meticulously curated by acclaimed guest chefs. The Andronis Gastronomy Festival 2023 is scheduled to take place at the Lauda, Lycabettus and Throubi restaurants located at Andronis hotels and resorts in Oia.
“Our scenic multi-awarded restaurants have a welcoming ambiance for all those who will choose to participate in our unique epicurean journey of delicate flavors and top-notch service.” said Andronis Group CEO Andronis Miltiadis.
Throughout the scheduled culinary events, guests will have the opportunity to savor diverse cuisines and immerse themselves in various cultures. They will also have the chance to embrace the latest gastronomic trends and techniques, all accompanied by a selection of the finest local and international wines.
The festival will kick off on June 13-14 at Andronis Boutique Hotel’s Lauda restaurant, Oia’s first restaurant built in 1971.
Lauda will welcome acclaimed chefs Emmanuel Renaut and Philip Chronopoulos for a four hands dinner that includes dishes like red tuna with tomatoes and watermelon or new baby potatoes with caviar and fir.
Chef Emmanuel Renaut is the chef and founder of Flocons de Sel, the legendary 3-Michelin Starred restaurant of Megève.
Chef Philip Chronopoulos has taken over the kitchens of the Palais Royal restaurant since 2015 and was awarded his first Michelin star in 2017 and his second in 2022.
A month after the festival’s kick-off (July 13,14), Alex Dilling, once the executive chef of the world – renowned two Michelin starred restaurant, The Greenhouse, will visit Andronis Luxury Suites’ Lycabettus restaurant.
Dilling, who has recently embarked on a new journey, his first eponymous location at Cafe Royal, will flip the switch on gastronomy and present an exclusive dining experience at Lycabettus’ terrace during the event.
A week later (July 21, 22), Throubi restaurant at Andronis Concept Imerovigli will host acclaimed chef Marcelo Ballardin.
Originally from Brazil with Italian roots, Ballardin is a notable young chef who has gained experience in top European restaurants. In 2014, he opened his own restaurant “OAK” in Gent, Belgium which gained one Michelin star in 2018.
Ballardin cooks with seasonal, fresh ingredients and has developed a very personal style, excelling in combining flavors and textures in an impressive way, like local ingredients combined with Asian spices, mixed with Mediterranean herbs and a South American accent.
The last July culinary stop (July 26,27) of the Andronis Gastronomy Festival will see Roman-born chef Luca Piscazzi visiting Lauda restaurant.
Piscazzi honed his skills around the world from Rome to Hong Kong to Beijing to London.
During his tenure at Chef Anne Sophie Pic’s La Dame de Pic, London, he achieved two Michelin stars. Currently he is on his first solo venture at Pelagos at Four Seasons Athens.
The Andronis Lycabettus restaurant will host culinary kid wonder on August 3-4.
Barker started his journey at age 15 and for over a decade he worked in some of the world’s most renowned Michelin-starred restaurants.
His work is inspired by his travels and a vast selection of cuisines across the globe, which he brought to his menu at Sommer at the Marina Bay Singapore.
Sommer opened its doors in January 2021 and received its first Michelin star within 6 months of opening.
The Andronis Gastronomy Festival 2023 will close on August 30-31 with Chef Christophe Hay, chef owner of Fleur de Loire.
Hay works essentially with local producers, and with his own vegetable garden a few meters away from his kitchen.
Since 2019, Fleur de Loire has held 2 Michelin stars.