BOAT heads to Corfu to experience Greek Chefs Abroad, a dining pop-up that is designed to celebrate the success of Greek cuisine around the globe…
Perched on the cliffside on the western coast of Corfu, the family-owned group of luxury hotels, Mar-Bella Collection, has set out to celebrate fine Greek dining with a series of dinners cooked by some of Greece’s best culinary talents. While many of us know the Greek classics, such as delectable salads, octopus and grilled meats, Greek fine dining is steadily permeating the globe with its unique cuisine. Recognising the upsurge in Greek cuisine, Mar-Bella Collection has set out to showcase its local talent through a series of pop-ups throughout the summer season.
Now in its fourth year, The Greek Chefs Abroad Series is a dining experience that follows a cultural theme designed to capture the spirit of Greek fine dining. Perched either on the rooftop of Nido (Cofu) or Elix (Mainland Greece) two of Mar-Bella Collection’s finest properties, the dinners are an event for guests and visitors by superyacht that want to trial classically Greek cuisine.
Not only selected for their talent but the chefs involved are also selected for their successes in introducing Greek cooking around the world, with Greek chefs based in London, France, Brussels, Austria, New York and more. With a collection of Michelin stars among the group, the pop-up is an insight into how Greek cuisine is permeating the globe with fine-dining Greek restaurants now in most major cities.
This year, chefs including the two Michelin-starred Konstantin Filippou based in Vienna and Brussels-based chef Georges Athanassopoulos of Máloma were tasked to take inspiration from the ‘culture of sharing’. A classic style of eating in Greece where food is best shared among friends.
Kicking off the series was Athanassopoulos on 22 June. His approach in the series was focused on sustainability, promoting local ingredients and seasonal produce along with innovative techniques.
Perched on the glass-sided terrace at Nido, with just a few neighbouring diners, the event takes place at dusk, as temperatures begin to drop and the sun begins to bleed into the horizon. Its positioning is deliberate, and away from the main dining rooms of the property (marking a special occasion), overlooking the sea beyond.
Athanassopoulos' menu consists of satellites of sharing places, from parsley churros with smoked Greek yoghurt, tarama and caviar puffs and an aesthetically pleasing – and delicious – egg yolk at 65 degrees. Next arrives an oyster lightly blanched in seawater, iced and then seared on the barbeque as well as a perfectly dressed cuttlefish. The main course (and main event) is a confit goat ravioli, served exactly at sunset out on the terrace with umami flavours of brown miso, parmesan whey and fried courgette flower.
"This is a fusion of Greek culinary traditions and Belgian gastronomy showcasing the freshest locally sourced ingredients," says Athanassopoulos. "Each dish is a harmonious blend of flavours and textures inviting you to a culinary experience that celebrates the best of both worlds."
Next in line is Nicholas Poulmentis, executive chef of Noema in Long Island, New York, who will be taking to the the stage next weekend at Elix. His innovative interpretation of Greek cuisine has garnered him a celebrated spot on the Food Network’s Chopped Champion. The chef was born in New York to Greek parents and moved to Greece at a young age where he spent his formative years on the Greek island of Kythira. His talents have even taken him to the White House, and finally back to Greece for the next installment of Mar-Bella Collection's series.
Spanning over the summer from June to September, the final event takes place on 6 September, with Nicholas Poulmentis, executive chef of Noema in Long Island, New York.