Ananti City Resort in Trikala is by far the most impressive, design boutique hotel in the area. In addition it has managed to become a supreme gastronomic destination in the region at large. Oltre Restaurant at the top floor, presents us with its revamped summer menu which you will enjoy alongside the spectacular views offered by the restaurant towards the plain of Thessaly. In its extra added bonuses we include the inspired cocktails that have been prepared especially for you by the bar’s very own bartender, Dimitris Moustakas. We had a lovely talk with him and he shared with us the secrets of his art…well at least some of them!  

Where do you draw your inspiration from in order to make those gorgeous cocktails?

Within the menu there are cocktails that will surely satisfy most of our clients. Essentially, I draw inspiration from the people that come at Oltre. Through my suggestions I undergo a trial and error phase to see what is accepted and what is rejected.  

Is there a cocktail that has become especially preferred?

There are actually four: el pepino, gin basil smash, watermelon passion, peach & honey. I am very happy for those four because they did me justice.

Do you follow the current trends as regards to bartending or do your usually apply your own tried and tested techniques?

Bartenders need to try new things but they also need to maintain their own criteria. I like to develop new techniques as far as the result is the desired one.

Tell us of a fruit or a particular ingredient that you would love to use in order to create a cocktail? And how would you name the particular cocktail?

There are certainly many things that I want to try. I am currently experimenting with Japanese sake. I try to combine it with Greek ingredients and liqueurs. I would call it Nouvelle vague (New Wave).

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From: Eva Kanellopoulos

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