Page 150 - ANDRONIS MAGAZINE 2025

ANDRONIS MINOIS_ Paros

Anastasios Tsantilas’
Take on Trahanas
with Greek Sausage,
Gruyère from Paros,
and Fried Egg

INGREDIENTS
160g sweet trahanas
100g Greek sausage
580g chicken stock
2 tbsp olive oil
4 tsp butter “Inspired by the precision of Japanese sushi and the richness of Greek cuisine,
60g spring onion
40g leek I create dishes that weave tradition and innovation into every bite.”
80g baby spinach
2 tsp lemon zest Anastasios Tsantilas
2 tsp chives
2 tsp fresh thyme
80g Gruyère from Paros
2 eggs
80g Greek feta
3g sea salt
1g black pepper

METHOD
OLVO RESTAURANT Preparing the Trahanas
MEDITERRANEAN and sauté the sausage with olive
Heat a pan over medium heat
REVERIE and add the leek and spring onion,
oil.
After 5 minutes, lower the heat
cooking until softened.
With the Aegean Sea stretching endlessly before you, Olvo Increase the heat, add the
trahanas to the pan, and cook for 1
Restaurant offers a dining experience where flavour, tradition, minute.
Pour in the chicken stock and
and breathtaking views merge in perfect harmony. cook for 10–12 minutes.
Once the trahanas is ready,
remove from the heat and stir in
the lemon zest, fresh thyme, butter,
AT OLVO RESTAURANT, every dish is a tribute to the baby spinach, and grated Gruyère
Mediterranean’s soul, crafted with the finest homemade until the mixture thickens.
ingredients and a deep respect for tradition. The menu Season with salt and pepper.
unfolds like a journey—familiar flavours reimagined, Preparing the Eggs
local ingredients elevated, and each bite telling a story In a frying pan, heat a little olive
of heritage and artistry. Chef Anastasios Tsantilas oil over medium heat and fry the
brings a lifetime of passion to the table, shaped by eggs until the whites are set but
the yolks remain runny.
childhood memories in his grandmother’s kitchen and
honed in the world’s finest restaurants. His expertise Assembling the Dish
spans from the precision of Japanese sushi to the Spoon the trahanas into deep
depth of Greek cuisine, creating a fusion that is both plates and place the fried eggs on
top.
unexpected and deeply rooted. Premium cuts meet Garnish with finely chopped
the Josper oven, where fire and technique work in chives and crumbled feta cheese.
harmony. With the Aegean as your backdrop, dining Serve with toasted sourdough
at Olvo is more than a meal—it is an experience of bread and a drizzle of fresh olive oil.
flavour, tradition, and quiet luxury. •

P 150