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Discover all our Chefs
Relais & Châteaux Chef

Panagiotis Papadopoulos

Chef - Relais & Châteaux

Panagiotis Papadopoulos
Avaton Restaurant
Member Relais & Châteaux from 2017
Komitsa Bay, Nea Roda
63075 Chalkidiki
Greece

HOTEL

Avaton Luxury Villas Resort

16 villas: 382-2000 EUR s.i.



RESTAURANT

Avaton Restaurant

Menus 50-200 EUR s.i. - Carte 15-150 EUR s.i.

For your information: 1 EUR = 1.16 USD


Check restaurant details




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


STORY OF A CHEF

On the serenity of a green hill, in front of the crystal clear waters of the Aegean, we have chosen to create an open-air restaurant area unlike any other.

 Inspired by the view of Holy Mount Athos right across,  our artisan Executive Chef Panos Papadopoulos has drawn  the philosophy of his menu.

 Being  a native of Naousa, a small city in Nothern Greece, famous for its wines and high quality of agricultural production, Panos has grown up with authentic flavors and farm-to-table ingredients. His passion denaturated to fine cuisine cretions after international training and long experience in Relais & Châteaux properties. Passionate about infusing classics with regional and seasonal flavours his distinctive touch transforms even the simplest meal into a sophisticated gourmet experience. 

Stronly bonded with our Athonian routes, Panos uses fresh fish from Athos peninsula whilst respecting sustainable fishery. Additionally, he uses organic, handpicked herbs and Athonian black basil from our own gardens exclusively produced for our restaurant. Our menu includes the Athonian, aromatic vegetables, which are the basis of Holy Mount Athos and monks’ balanced and nutricious diet, all sourced from local producers. Our chef uses the world renowned Halkidiki olives and extra virgin olive oil from our resort’s olive grove which is extracted by the cold pressing method with acidity of 0.4%. Traditional cheese is sourced from an award winning farm in Ierissos, just few kilometers away from the resort while our Halkidiki honey is infused by sage aromas.

How did you become a Chef?

For me good food has always been a reason to connect with my beloved ones. Since I was young I remember myself helping my grandmother to prepare the Sunday lunch when all the family came together. Cuisine’s power to connect people has aspired me to become a chef.

How would you define your cuisine?

I would describe my cuisine as simple, honest and authentic, based on local and seasonal ingredients.

I would like to give to my guests a feeling of home cooking and to have them discover the beauty of my home country through my dishes.  

What are your favorites products and criteria for choosing?

The high quality of ingredients is the key of my cuisine. Seafood, cheese and seasonal vegetables are used extensively on my menus. Therefore, I have created long term relationships with my local suppliers, relationships based on same values, ethics and commitment for excellence.

What is your signature?

Local mussels from Olympiada. We get them fresh every day from a farm very close to our resort. They are very delicate and their soft texture leaves great aftertaste. Simplicity at its best.

What professions sur-round you and what would you like to pass on to them?

The chef in every kitchen has a key role. His expertise in cooking and his commitment in gastronomy, must be shown to transmit his vision and passion about food to motivate and teach future generations.

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

What we usually have for lunch is a whole fish baked in salt crust or a roast with herbs like thyme and rosemary. Accompany your food with handmade pita bread. The taste is amazing and you could use the leftover on Monday as a wrap.

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