Poseidonion Grand Hotel’s On the Verandah gourmet restaurant was awarded at the Greek Gastronomy Awards 2017 for second consecutive year, at the "Golden Bonnets 2017".

Set against the Saronic Gulf, the elegant verandah of Poseidonion serves impressive dishes prepared by the award-winning and talented chef Stamatis Marmarinos. Based on the local origin of the materials and the culinary tradition of the island, the chef uses contemporary techniques, creating a very personal modern Greek cuisine.

As the Golden Bonnets point out, among the best dishes of the restaurant, “The Athenian in Spetses”, that turns into a fish tartar with olive oil mayo, vegetables, roe, quail egg and potatoes, “The cock’s life” with roasted corn, wheat like risotto, egg, egg cream and black truffle and “Eggplant Veal" with tenderloin, smoked eggplant filled with eggplant salad, trachana gnocchi and gruyere.

The dishes that stand out are “Tomatoes & Strawberries" salad for the conceptual combination of the two ingredients, with fried feta, rocket, avocado and Florina pepper˙ the "rustic" tuna carpaccio, with Greek salad and blites. The "Bread, olives and chocolate" with 70% chocolate, olive oil textures and propyra bread of Spetses is one of the desserts that you will not forget.

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From: Anthi Sasmatzoglou

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