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The Cuisine Of Sicily And The Athonian Cuisine

Chef's welcome

«Mayiatiko» Fish*, marinated with brine (garo), extra virgin (athonian) olive oil** and lemony

(*The fish and the seafood of Mount Athos are renowned for their exquisite flavor. The reason they are so different from the rest is that the waters of the bay are deep and clean, as the area has many sea currents and there are no organized cultivations to affect it. Thus, our seafood is caught in very deep waters, with the highest salinity in Greece, and rich in plankton and clean food, since no rivers or streams end up in the bay to disturb the balance of the water composition

(**Monks are always producing authentic and pure olive oil…)

Seafood dumpling, tomato sauce, «anthogala» (organic milk), lemon scrap

Sea bass, grilled herbs, artichokes*** «barigoul», tomato sauce and caper

(***On the Ancient Akanthos green hills, wild artichokes grow everywhere during the spring period of time!!!)

Dessert:

Vanilla cream, strawberry jelly and loukoumi foam with roses’ flavor

Wine : Akrathos Assyrtiko White

The blessed sea of Akanthios gulf! Next to the holy Mount Athos peninsula, under the imposing top – symbol of Mount Athos lies a vast expanse of the Aegean Sea, which hosts the most magnificent beaches - fringed by the verdant slopes of Mount Athos - an important productive resource for the entire region.

Fish of all kinds are caught by the local fishermen, transforming the picturesque fishing port of Stratoni into an everyday buzzing festival of creation!

Relais & Chateaux Restaurant Avaton 63075 Akti Komitsa, Nea Roda