The KOUZINA culinary festival
KOUZINA is the premier culinary event of the year in Eastern Halkidiki!
In the shadow of the sacred Athos, in the cove of the bay of Mount Athos, on the sandy Ammouliani Island, at the foot of the Aristotelian mountain, in the Strymonikos bay, in the Akantios Bay, on the verges of Cholomontas, we invite you to smell and taste our organic products and flavors in a magnificent culinary feast, in which you participate as of this day!
Enjoy!
The «Relais & Chateaux Restaurant Avaton»
The gastronomic experience at Avaton Luxury Villas Resort is something special.
Indulge in a world of tastes and aromas created by the artisan executive chef who will seduce the travelers with his modern culinary creations of Mediterranean cuisine. Choose between the rich à la cart menus or apotheosize your gastronomic journey with chefs’ tailor-made creations according to your personal wishes. Get served in Relais & Chateaux Restaurant area on the serenity of a green hill in front of a magnificent beach, overlooking the crystal Aegean waters or in the privacy of your villa.
Enjoy a refreshing signature cocktail proposed by the on-site mixologist and food pairing expert in the Champagne Bar. Be part of the idyllic setting and try the sophisticated gourmet dishes and drinks for the simultaneous satisfaction of all your senses…!
Tonight, the awarded Maltese guest chef Aldo Vella and the executive chef of Avaton Panos Papadopoulos connect Maltese recipes with Asia Minor ones, having a common culinary point: the local production
Menu
NETWORKING: MALTA’S MEDITERRANEAN CUISINE FEAST
Breads
Crusted Sour bread, herbs and sesame seeds bread stick, whole meal bread rolls with pumpkin seeds and peppered goat cheese.
Sun dried tomato butter, roasted garlic butter
Amuse bouche
«Bigilla», crushed thick beans paste served with a sour cracker; «Sfinech», baignete of salted fish fritters, with saffron aioli, herb emulsion, and anchovies foam
Starter
Marinated octopus, and Pan seared King Scallop with green pea mash, lemon foam
Intermediate
A duo of rabbit, Confit of rabbit tortellacci, stuffed rabbit loin, pumpkin and honey puree
Main option
Pan fried Mahi Mahi and, cauliflower textures, and potato gallette (mille-feuille potatoes)
Dessert:
Date and apple crumble with anisette sauce anglaise and coffee ice cream
Wine :
Akrathos Assyrtiko White
Mikrasiatikí Cuisine came from the Greeks of Asia Minor, including Polítiki, from the tradition of the Greeks from Constantinople. Its a cuisine with significant Anatolian influence!
Pontiakí, found anywhere there are Pontic Greeks (Greeks from the Black Sea region).
Relais
63075 Akti Komitsa, Nea Roda
& Chateaux Restaurant Avaton