Page 106 - ANDRONIS MAGAZINE 2025

ANDRONIS LUXURY SUITES_ Santorini

“If I had to define my cuisine, I’d call it a tapestry of high gastronomy, woven Lycabettus’ culinary
ethos is driven by a
relentless pursuit of
from flavours, cultures, and experiences collected from around the world.” excellence—an ever-
Head Chef, Christos Karagiannis between inspiration
evolving dialogue
and execution.

DINING AT Lycabettus Restaurant is a
Christos Karagiannis' Take on Keftedakia journey beyond expectation, where the
with Tomato Sauce & Feta magic of Santorini is woven into every
detail. Suspended above the Aegean on
INGREDIENTS low heat until softened. one of the most breathtaking terraces in
For the Meatballs (Keftedakia): In a large bowl, combine all the meatball the world, the experience here is not just
250g minced beef ingredients and mix until well incorporated.
250g minced lamb Shape the mixture into small meatballs about the cuisine—it is a symphony of
100g onions, finely chopped (approximately 30g each). flavour, artistry, and setting. At the helm
3g fine salt Lightly flour the meatballs and fry at is Head Chef Christos Karagiannis, whose
2g oregano 160°C until golden brown. culinary vision transforms each dish into
6g garlic, grated
1 egg Preparing the Tomato Sauce: an exploration of taste and texture. With
50g tomato juice Heat the olive oil in a small saucepan over a decade of experience refining his craft, he
20g parsley, chopped low heat. draws inspiration from a world of influences,
40g extra virgin olive oil Sauté the onions and garlic until seamlessly merging innovation with respect
80g stale bread, dried softened. for exceptional ingredients. His approach is
Stir in the tomato purée and cook for 1
For the Tomato Sauce: minute. a celebration of seasonality and technique,
2 large ripe tomatoes, grated Add the grated tomatoes and sugar, then ensuring that each creation is both daring
40g tomato purée let the sauce simmer on low heat until and deeply rooted in authenticity. The menu
100g onions, finely chopped thickened. at Lycabettus reflects this philosophy, a
10g garlic, finely chopped Season with salt and pepper.
50g olive oil carefully curated expression of global high
3g sugar Bringing It All Together: gastronomy, where unexpected pairings and
3g salt Transfer the fried meatballs into the refined execution result in dishes that are
1g pepper saucepan with the tomato sauce. as thought-provoking as they are delicious.
Let them simmer for 2-3 minutes, But the essence of Lycabettus is more than
For the Finish: allowing them to absorb the sauce.
100g feta cheese, crumbled Remove from heat and stir in the what is plated. The interplay of impeccable
4g mint leaves, finely chopped chopped mint leaves. service, the intimate ambiance, and the
Serve in a deep dish, pouring the sauce glow of the caldera at dusk elevate the meal
INSTRUCTIONS over the meatballs. into an unforgettable moment. With each
Preparing the Meatballs: Finish by crumbling feta cheese on top.
Soak the stale bread in water for 5-10 course, the boundary between fine dining
minutes, then drain well. Enjoy with fresh sourdough bread for the and sensory immersion fades, giving way
In a pan, sauté the onions over ultimate Greek experience! to an experience that lingers long after the
final bite.•

From perfectly balanced seafood compositions to exquisitely crafted desserts, every element is designed to intrigue, delight, and leave a lasting impression.

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