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Executive Chef of Elounda Mare Hotel, Relais & Châteaux. Specialising in Mediterranean Cuisine with over twenty years experience. Creative, Results Focused, Guest Satisfaction Oriented and Team-Spirited.
It is a creative contemporary Cretan and Greek cuisine, totally based on local tradition, in an effort to safe keep it and make it globally acquainted.
Mediterranean and especially Cretan cuisine, based on fish, olive oil, vegetables & herbs, wine, honey and other natural ingredients, is considered today ideally nutritional fur humanity. A diet based on this, can assure better health and longevity.
My favourite ingredient is fresh fish combined with Cretan virgin olive oil and fresh greens & herbs. My criteria for choice: Fish: freshly caught and carefully treated. Greens & Herbs: organically grown by me or collected in nature. Oil: Extra virgin olive oil from Crete.
A dish from the Old Mill menu: Crab soup served with crayfish tartare flavoured with wild fennel root (Soupe de crabe avec tartare de langoustines parfumé au fenouil sauvage).
Corb fillet with Cretan greens “stamnagathi”, wild fennel and lemon sauce (Filet d’ombrine avec légumes verts “stamnagathi”, fenouil sauvage et sauce citronnée).
A selected mix of friends and relatives, under the bright Mediterranean light, enjoying together a meal cooked with love and paired with a good wine or local raki.