Page 118 - ANDRONIS MAGAZINE 2025

ANDRONIS BOUTIQUE HOTEL_ Santorini

George Dospras’
Take on Greek Moussaka

INGREDIENTS

For the Meat Sauce:
1kg minced beef
2 white onions, finely chopped
1 clove of garlic, finely chopped
500ml tinned chopped tomatoes (or 500g fresh grated
tomatoes)
50g tomato purée
150ml white wine
⅓ bunch of parsley, finely chopped
1 bay leaf
Salt, pepper, and a pinch of sugar (to taste)
Olive oil

For the Vegetables:
2kg potatoes, peeled and sliced (4mm thick)
3kg aubergines, peeled and sliced (4mm thick)
2 litres vegetable oil (for frying)

For the Béchamel Sauce:
1 litre milk
150g flour
100g butter
2 eggs
200g grated Gruyère cheese
Salt & pepper (to taste)

METHOD
Preparing the Meat Sauce:
“Driven by quality, authenticity, and sustainability, - Heat some olive oil in a pan and sauté the onions and garlic
until soft.
our goal is to elevate the island’s gastronomy, crafting - Add the minced beef and cook, stirring, until it browns.
- Pour in the white wine and let it reduce.
memorable experiences for both visitors and locals.” - Stir in the tomato purée and chopped tomatoes.
- Add the bay leaf, salt, pepper, and a pinch of sugar.
Emmanuel Renaut and George Dospras - Pour in enough water to just cover the meat and allow it to
simmer over a low heat until the liquid reduces.
- Once cooked, stir in the chopped parsley and adjust
seasoning if needed.

Preparing the Vegetables:
HIGH ABOVE THE JAGGED CLIFFS of Emmanuel Renaut, a three-Michelin- - Fry the aubergine slices in vegetable oil until golden brown.
- Fry the potato slices until softened.
Santorini’s caldera, the storybook village starred maestro, curates menus that - Drain the fried vegetables on kitchen paper to absorb excess
of Oia hides a culinary haven that redefines celebrate the island’s edible riches. With oil.
time itself: Lauda Restaurant. The first of an uncompromising reverence for native
its kind, Lauda emerged in 1971, igniting ingredients, Renaut composes a culinary Assembling the Moussaka:
Oia’s gastronomic identity. From its modest ballet, distilling the soul of Santorini’s - In a baking dish, arrange a layer of potatoes, followed by a
layer of aubergines.
beginnings as the village’s only eatery, it produce through precision and artistry. - Spoon over the cooked minced meat, making sure to drain off
has since blossomed into a shrine of haute In seamless partnership, George Dospras, excess juices to avoid a runny sauce.
cuisine, where legacy and invention intertwine Lauda’s Head Chef since 2015, melds Greek - Repeat with another layer of potatoes and aubergines.
under the meticulous craftsmanship of tradition with avant-garde creativity, Preparing the Béchamel Sauce:
Michelin-starred Chef Emmanuel Renaut earning widespread acclaim for his inspired - In a saucepan, melt the butter and stir in the flour, cooking
and Head Chef George Dospras. gastronomic ethos. Dospras’s approach is for about 2 minutes while stirring continuously.
Lauda’s journey is intertwined with an ode to simplicity and substance—each - Gradually add the milk, whisking constantly, until a smooth,
creamy mixture forms.
Santorini’s transformation—from a serene ingredient is allowed to speak, shaped by - Remove from the heat and whisk in the eggs, some of the
hideaway to an internationally revered inventive techniques and a devotion to grated Gruyère, salt, and pepper.
epicurean hotspot. Once a cherished local suppliers. His credo, ‘do the best
meeting place for locals, it now magnetises you can,’ pulses at the core of Lauda’s Final Assembly & Baking:
gastronomes from across the globe. Yet, kitchen, ensuring that every dish serves - Pour the béchamel sauce evenly over the layered ingredients
in the baking dish.
even as it evolves, Lauda holds firm to as a tribute to excellence. More than a - Sprinkle the remaining Gruyère cheese on top.
its origins, curating a dining experience meal, dining at Lauda is an immersive - Bake in a preheated oven at 170°C for about 35 minutes, or
that reverberates with history, passion, encounter with Santorini itself—captured until golden brown.
and authenticity. Guiding its kitchen, in every exquisite bite. •

Influenced by local treasures from land and sea, Lauda’s menu reflects our team’s unwavering passion for excellence and reverence for nature.
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