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Discover all our Chefs
Relais & Châteaux Chef

Antonis Petrellis

Chef - Relais & Châteaux

Antonis Petrellis
Old Mill
Member Relais & Châteaux from 1988

72053 Elounda
Greece

HOTEL

Elounda Mare Hotel

24 rooms: 266-596 EUR s.i.
14 suites: 404-892 EUR s.i. 8 suites (2 rooms): 786-1488 EUR s.i. 23 bungalows (1 room): 490-2018 EUR s.i. 10 bungalows (2 rooms): 880-3780 EUR s.i. 1 bungalow (3 rooms): 1272-2838 EUR s.i. 1 bungalow (4 rooms):



RESTAURANT

Old Mill

Carte 65-120 EUR s.i. (Fine Dining, Cretan Gourmet cuisine) Set around an ancient millstone, the Old Mill is a fine-dining restaurant in a blooming garden over the waters, with an astounding menu and wine list.

For your information: 1 EUR = 1.17 USD


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Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

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.

How would you describe your cuisine?

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.

What is the Mediterranean Cousine to you?

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.

What are your favourite ingredients and criteria of choosing?

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.

What is your favourite plate?

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).

What is your signature plate?

Corb fillet with Cretan greens “stamnagathi”, wild fennel and lemon sauce (Filet d’ombrine avec légumes verts “stamnagathi”, fenouil sauvage et sauce citronnée).

Do you have a Chef’s tip for Sunday cooking?

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.

Relais & Châteaux
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