Page 141 - ANDRONIS MAGAZINE 2025

ANDRONIS CONCEPT WELLNESS RESORT_ Santorini

“Greek gastronomy is all

about honouring the land—

sourcing the finest local
ingredients, showcasing their

pure flavours, and crafting

dishes that tell a story of

tradition and creativity.”
Charalampos Koukoudakis

NESTLED IN Imerovigli, Throubi Restaurant
embraces the essence of Greek Mediterranean Charalampos Koukoudakis’ Take on Steamed Cod
cuisine with a wellness-focused approach. Using INGREDIENTS Rinse the cod under fresh water and cut into
the finest local ingredients, each dish reflects For the Cod: 150g portions.
Santorini’s rich culinary heritage, balancing 1L water Steam the cod for 10 minutes until tender.
authenticity with refined creativity. 70g salt
Named after the aromatic Throubi herb, the 600g cod fillet (150g per portion) Preparing the Aliada (Garlic Potato Purée):
Boil the potatoes until soft.
restaurant mirrors the vitality and sophistication For the Aliada (Garlic Potato Purée): While still hot, place the potatoes, garlic, and
of Andronis Concept Wellness Resort. Guests 1kg potatoes, peeled and boiled lemon juice in a blender and blend until smooth.
can savour exquisite flavours while enjoying 2 cloves garlic Gradually add the olive oil and blend again
until fully incorporated.
200g olive oil
breathtaking sunset views from the romantic 100ml lemon juice Season with salt and pepper to taste.
terrace or elegant dining hall. Salt & pepper, to taste
Throubi also embraces the Harvest Haven concept, Preparing the Seasonal Wild Greens:
inviting guests to experience the pure essence of For the Seasonal Wild Greens: Wash the greens thoroughly and drain well.
nature’s finest produce. A walk through Harvest 300g seasonal wild greens Heat the olive oil in a pan and sauté the greens
for a few minutes.
50g olive oil
Haven by Andronis Concept Wellness Resort 20ml lemon juice Add the lemon juice and mix well.
reveals a deep connection to the land, where fresh,
organic ingredients are nurtured before finding For the Beetroots: Preparing the Beetroots:
their way to each thoughtfully prepared dish. 3 red beetroots Clean the beetroots and bake them in the oven
For a more laid-back indulgence, poolside BBQ 2 cloves garlic at 170°C for 1 hour, or grill them until tender.
Once cooked, peel and slice them thinly.
100g olive oil
nights offer a sizzling selection of grilled delicacies, 20ml vinegar Marinate the slices with olive oil, vinegar, finely
blending the aromas of the Mediterranean with Salt & pepper, to taste chopped garlic, salt, and pepper.
the relaxed energy of summer. Whether lounging
on a sunbed or enjoying a swim, the chargrilled METHOD Plating the Dish:
Preparing the Cod:
flavours and refreshing ambiance create the perfect In a bowl, mix the water and salt to create a Select a deep plate and place the steamed cod
in the centre.
alfresco dining experience. brine. Arrange the beetroots on the left side of the
Led by Head Chef Charalampos Koukoudakis, Clean the cod by removing the scales and cod and the wild greens on the right.
Throubi transforms fresh produce into beautifully entrails, then take off the skin and fillet the fish. Spoon the aliada over the cod to complete the
dish.
crafted plates, blending tradition with contemporary Submerge the fillets in the brine for 10 Enjoy your Steamed Cod with Aliada, Beetroot &
minutes.
finesse. Throubi is more than a meal—it’s a journey Seasonal Wild Greens!
through the tastes and soul of the Mediterranean. •

With ingredients carefully sourced from local producers and a menu inspired
by Santorini’s rich culinary heritage, every dish is a celebration of freshness, flavour, and artistry.
P 141