Poseidonion Grand Hotel in Spetses is all about atmosphere and you definitely need to experience it in order to feel it. However, its culinary performance managed to turn the hotel into a gastronomic destination in the island.

Having worked in iconic hotels such as «Cavalieri» in Rome and «Eze Hermitage» in Côte d'Azur, the hotel’s new director, Maria Strati, wanted to blow international air in Poseidonio, offering to it something of its former glory. The choice to entrust the kitchen to the talented chef Stamatis Marmarinos (former "Varoulko" and "1800" on Santorini) was the ingredient that finally made the difference in order to strongly emphasize the gourmet profile of the hotel.

The highlight of the chef’s creativity is the hotel's restaurant, «On the Verandah». Coming from the village of Ermioni, his dishes have a local color, because he uses local ingredients to  experiment on traditional recipes. A typical example is the "sea bass a la Spetsiota". The bass, cut in Pavé shape, with a thin crispy crust of bread on top and various tomato textures, the “bostan” salad, with vegetables from the organic farm of the hotel and the "broken" lemon tart with cream from Spetses lemons, citrus crumble, strawberry and praline ice cream, were a poem.

“Poseidonion is a challenge by itself”, says the chef. “It is a historic hotel and from the beginning of the season we aimed to offer a special identity to everything that has to do with the taste and to highlight the richness of the Greek kitchen’s creativity. The hotel’s biological farm has contributed a lot to it, as we gave emphasis to the purity of the tastes through the ingredients of the island’s nature.”

Poseidonion has achieved to be acknowledged for its restaurant capabilities, just because it invested on building a part of its personality to its cuisine. And it seems that it did it well.

Text: Nikos Daditsios
Via: www.hommemagazine.gr

From: Anthi Sasmatzoglou

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