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With the summer sun slowly setting on the Peloponnese, at Amanzoe autumn brings a host of new experiences, where warm days and cooler nights welcome those seeking peace and tranquillity. At this time of year, Greece’s countryside comes to life, with flourishing olive groves and vineyards in full colour. For those wishing to experience the season first-hand, Amanzoe introduces a new pop-up restaurant series, with guest chefs from across Greece celebrating the fresh ingredients and flavours of the region.

Open to both guests and non-residents on selected dates throughout September and October, acclaimed chefs who have shaped Greek gastronomy will serve their own exclusive tasting menus in Amanzoe’s Library, showcasing the traditional cooking methods and produce of the Argolida and Peloponnese. Presenting progressive, creative and unique menus inspired by this heritage, the chefs will discuss the conception of each dish, offering an interactive experience. Guests can also choose to complement their meal with specially selected Greek wines. 

Felix Eppisser
Saturday 4 September
Born in Switzerland, Felix Eppisser has extensive experience working in both fine dining and hospitality. A member of Académie Bocuse d’Or, the chef’s career highlights include working for several luxury brands and high-profile clients, and the management of the outstanding Banjaran Hotspring Retreat in Western Malaysia. Today, his Myanmar-based restaurant SEEDS – the brainchild of Felix and his wife Lucia – showcases a cumulation of this experience, offering a continuous journey of ‘inspiration, creativity and love.’ His one-off menu at Amanzoe is inspired by the restaurant’s approach, based on colour, texture and spice and combining Asian flavours with European techniques.

Konstantina Faklari
Saturday 9 October
Chef Konstantina Faklari’s career includes time in some of Greece’s most iconic restaurants. From the emblematic, Moon to one of Athen’s most sought-after dining venues, The Zillers, her experience makes her one of the country’s most well-established chefs. Having grown up in Vervena, Arcadia, some of the chef’s earliest memories include her father baking olive bread, her mother making sweet pumpkin pies and her grandparents picking homegrown vegetables from their garden. This strong culinary heritage is what inspires Konstantina, whose approach to cooking today is to exude nostalgia while promoting and developing Greek cuisine. The chef’s menu at Amanzoe echoes these sentiments, presenting a fresh twist on some of the region’s favourite dishes.

Dimitrios Dimitriadis
Saturday 16 October
One of the most renowned chefs in Greece, Dimitrios Dimitriadis was born and raised in Larissa, where, immediately after finishing school, he began his chef training at the Hotel Management & Culinary School of Rhodes. Heavily influenced by his grandparents who were farmers, Dimitrios’ passion for food stems from spending time with them as a child, where he found an appreciation for fresh produce. Since his training, Dimitrios has worked as Head Chef in numerous Michelin-starred restaurants and hotels across the globe where he has gained knowledge of a range of international culinary techniques. He now works as Head Chef at Artisanal, a modern garden restaurant characterised by its distinct Mediterranean style with clear references to Greek cuisine. Bringing his expertise to Amanzoe, the chef’s menu showcases techniques from across the continent with a stylish and contemporary feel.