DOWN MEMORY LANE MENU BOOK by LAUDA

Limited edition

1/100 copies

The Chefs Behind the Magic

“ I aim to offer a kitchen grounded in a technique that gracefully takes a step back, allowing emotion to take the forefront. ”

Emmanuel Renaut

a visionary chef from Picardy with deep ties to Savoy, founded the renowned "Flocons de Sel" in Megève. His career blossomed in Paris, notably at Les Ambassadeurs under Christian Constant, and included signiﬁcant roles with chefs like Marc Veyrat and Yves Thuriès.

After a stint at Claridge’s in London, Renaut returned to the mountains to open his own restaurant. Recognized as a MOF (Best Worker of France) and a Compagnon du Tour de France, Renaut's "Flocons de Sel", achieved its second Michelin star in 2006 and a third in 2012, maintaining its three-star status to date.

His culinary excellence reﬂects Savoy's rich traditions and natural resources, ensuring "Flocons de Sel" remains a gastronomic landmark.

"Through the respectful transformation of each ingredient, my cuisine narrates tales of Greek heritage reimagined with contemporary innovation, aiming to inspire beyond satisfaction."

Chef George Dospras' journey in the culinary world is a rich tapestry of tradition, innovation, and deep reverence for the art of cooking. Hailing from Thessaloniki, his passion for cuisine sparked early on by his father in their family butcher shop, where he learned to respect every ingredient.

After completing his culinary education in 2000, George reﬁned his skills alongside some of the elite at Michelin-starred restaurants such as "LA BASTIDE SAINT-ANTOINE" with Jacques Chibois, "SKETCH" in London along side Pierre Gagnaire, and "FLOCONS DE SEL" in France next to Emmanuel Renaut.

In 2015 George joined Andronis in Santorini as Chef of Lauda Restaurant. Inspired by the breathtaking views of the Aegean Sea, he has since infused Lauda with his signature blend of Greek culinary heritage and modern ﬂair. Under his guidance, Lauda has earned widespread acclaim, a testament to George's visionary approach to gastronomy.

Whispers of the past echo into the present through the Blue Door

A Culinary Symphony of Santorini's Heart and Heritage

Nestled atop the northern cliffs of Santorini's breathtaking caldera, the village of Oia, once home to just 306 souls, remained serene until the world discovered the island's Aegean jewel.

Established in 1971 as Oia's inaugural kafeneio*, Lauda derived its name from its ﬁrst owner's nickname, Mr. Lauda. Today, his daughter, Mrs. Anna, resides here, serving as a living link to our origins.

Lauda evolved into the heart of local life, a cozy haven where villagers exchanged laughter, stories, and connected through the village's sole only telephone, weaving the community together with each shared moment.

At the core of Lauda’s narrative stands Oia's oldest door, the renowned "Blue Door", symbolizing the restaurant's rich heritage and the myriad stories unfolded behind it. Still standing, it beckons guests into a world where the past resonates palpably, and every meal is immersed in the island's essence.

Presently, Lauda Restaurant stands as a tribute to those bygone days, seamlessly blending tradition with culinary artistry.

Our journey pays homage to the land, its volcanic soil, the precious grapevines, and the vibrant hues that deﬁne our island's identity.

With an unwavering commitment to the ﬁnest ingredients and the embrace of warm hospitality, we extend an invitation into an experience where every bite narrates a story of this enchanting island, and every visit feels like coming home.

*Traditional Greek coffee house

Yiannis Nomikos Estate

In the heart of Santorini's dramatic landscape, Nomikos Estate stands as a testament to the island's rich agricultural heritage.

With its roots deeply entrenched in the volcanic soil, the estate offers a vivid mosaic of ﬂavors and traditions that have been passed down through generations.

The Heart of Lauda

Our Ingredients, from farm to plate

Shell-covered Pistachio of Santorini

The Santorini pistachio was a forgotten gem before Nomikos revived its production and reintroduced it to the island's product list in 2006.

Facilities are situated on a farm adorned with pistachio trees, nurtured under dry farming conditions.

Santorini Fava

The authentic Santorini fava, the Lathyrus Clymenum L. variety, has been cultivated since antiquity exclusively and continuously for 3,500 years on the rocky volcanic soil of Santorini.

Angelos, a seasoned Santorini ﬁsherman, boasts decades of mastery in navigating the island's crystalline waters.

He stands as a stalwart guardian of maritime traditions, a living link to the heritage etched in each wave that kisses the shores.

At the break of dawn, Angelos embarks on his daily odyssey, his boat casting a familiar silhouette against the morning canvas, as if painted by the hands of tradition itself.

Herbs Greens&

Kissiras Santorini

Micro greens

In the heart of Kissiras, Michalis Fytros brings an innovative twist to the farm-to-table concept with his exquisite collection of microgreens.

Cultivated with the utmost care and precision, microgreens bring a burst of ﬂavor and nutrition to every dish.

Αρωματικά /aromatika

Santorini's terrain is graced by aromatic herbs, most notably Θρούμπι, thriving in its volcanic soil.

Bathed in the warmth of the Aegean sun, these herbs bestow upon Santorini's culinary heritage a tapestry of deep, intricate ﬂavors.

Beyond their culinary contribution, these plants encapsulate the island's lively history and breathtaking beauty, serving as pivotal elements in both local cuisine and the therapeutic traditions cherished and transmitted across generations.

The cherished Santorini throubi, or summer savory, has ﬂourished amidst the island's arid and volcanic landscapes for generations.

This resilient herb, scientiﬁcally named Satureja thymbra, is revered for its robust ﬂavor and aromatic allure, capturing the very essence of Santorini's untamed and rugged character.

With its peppery and slightly minty notes, throubi stands as a testament to the island's diverse botanical richness, becoming a cherished ingredient in local cuisine.

Its ability to thrive in Santorini's challenging conditions not only showcases the herb's distinctive personality but also reﬂects the enduring spirit of the island itself.

Μάραθος

The esteemed Santorini fennel, affectionately known as "marathos," has been an intrinsic part of the island's landscape for centuries, ﬂourishing freely across its sun-drenched terrains.

This aromatic herb, thriving in Santorini's distinctive volcanic soil, intricately intertwines with the culinary and cultural fabric of the region.

The fennel's unique aniseed ﬂavor and crisp, fresh aroma beautifully encapsulates the essence of the Mediterranean, subtly enhancing traditional dishes with an unmistakable touch.

Its enduring presence on the island exempliﬁes the seamless harmony between Santorini's natural abundance and its rich gastronomic heritage.

The quintessential Santorini oregano, cherished for millennia, thrives uniquely amidst the island's rugged volcanic terrain.

This aromatic herb, known scientifically as Origanum vulgare, has flourished undisturbed and naturally for over 3,000 years, rooted deeply in the mineral-rich soil that defines Santorini's landscape. Its potent flavor and fragrance capture the essence of the Aegean's wild beauty, making it a staple in both local and Mediterranean cuisine.

The caper, a wild bush ﬂourishing within stone walls, thrives in the arid, unforgiving landscapes without the need for water or fertile soil.

Displaying one of the most exquisite ﬂowers in Greek nature, adorned with white petals and purple stamens, the caper plant is a testament to resilience and beauty.

Once its buds are meticulously pickled, they unveil a burst of bold and briny, tangy lemon ﬂavor, infusing dishes with a distinct Mediterranean zest.

This unique taste, reminiscent of Santorini's sun-soaked soil, leaves an indelible mark on the island's culinary canvas. From salads and sauces to ﬁsh and meat dishes, capers elevate each bite, embodying the rich gastronomic heritage woven into the fabric of Santorini's culinary traditions.

This piece of art by Patrick Rougereau is the embodiment of our philosophy.

The conﬂuence of earth, through the handpicked capers from Chef George Dospras, and sea, through the Aegean ﬁsh from Emmanuel Renaut, serves as a metaphor for our approach to cuisine.