The Mediterranean food tradition, a bright path for the gastronomic path of both Moorings and Blends, finds its expression through special flavour combinations and influences from all over the world.
Chefs Kostas Lolas (Moorings) and Spyros Tsoukas (Blends) are the driving force behind the restaurants that dare and subvert, ultimately creating the unique dishes so beloved by their audiences.
The flavours of the Mediterranean may not be special in themselves – if one could describe them in some way, it would be “easy and simple” – but they do hide little treasures within them, which with a little variation you can bring out to elevate a dish.
“Our approach to creating our dishes is above all about seasonality. For our recipes we choose ingredients that are in season” they claim and indeed they do: Summer, the sea, the bounty of Greek nature as a whole, dominate their recipes. Of course, there is no lack of meat, which with the special cuts and the Josper wood-fired oven “takes off” in taste.
At the end of the day, what matters is to love what you do and to constantly strive to be better, always remaining different. Konstantinos, started out creating croissants alongside Simon Schill and after continuous upward stints at the Intercontinental, the Palace in Kifissia, the Sani Resort as executive chef of three hotels and the south suburbs’ favourite restaurant Blends, he is now chef at Moorings creating his sophisticated menu: Wonderful red shrimp tartare, mussels “Mariniere”, fresh salads, excellent bouillabaisse, excellent bouillabaisse, fricassee grouper but also Black Angus fillets, Rib eye in the wood oven are some of his creations that in combination with the exceptional scenery on the balcony of Moorings on the sea will literally take you on a journey…
“The aim of each dish is to convey the philosophy of the restaurant. The purity of flavour, the pure and direct information is what wins you over from the first bite.”
Spyros Tsoukos, chef at Blends after working closely with Konstantinos Lolas at Sani Resort in Halkidiki and as First Chef with the famous Hector Botrini, came to Blends as sous chef and after 5 years he took over the reins.
He is modest but highly creative – on the restaurant’s menu you will find very healthy options, light dishes that can be enjoyed from lunch to dinner, vegetarian options, a stuffed ravioli, a braised “brisket” but also the addictive chocolate textures with hazelnut praline ice cream and the perfectly summery passion fruit tart that will end your dinner with many…exclamations!
As he points out, “for a dish to be perfect, it has to have the right look and taste fantastic. First you eat with your eyes, then you smell it, and that’s how you create the expectation of total satisfaction that comes with taste.” And that’s exactly the experiences he creates!
