Welcome to Eastern Halkidiki
Welcome to “THE ROOST” AMMOULIANI, 10 JUNE 2018 THE ASIA MINOR & PONTUS CUISINE «THE FEAST OF GALIMI»
THE FEAST OF GALIMI
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 flavours in a magnificent culinary feast, in which you participate as of this day!
Enjoy! The Roost “The Roost” is the highest quality alternative proposal in Ammouliani that has to do with gastronomy and aesthetics. Trees, candles, wooden roofs and sunshade, low light, old furniture and consoles coming from another era, earth's atmospheric decoration and wonderful music coexist with the simple furnishings which “get married” with all the forms of the athonian expression! The diches? Excellent. Sea food combined with products collected from the local gardens, meat – cooked according to the Asia Minor techniques, pastries, variety of pasta, colorful salads made by organic products and anatolian / monastic sweets compose “The Roost’s offered product”. In the same yard you will also find a “selective” bar – for eclectic visitors. Combine the fantastic food with fantastic wines – advice the exceptional wine list. If you meet a Greek or a European VIP enjoying “The Roost’s” diches, then you will realize why the restaurant is the first gastronomical choice in Ammouliani. The tonight menu is an inspiration of the chef: George Triantahilopoulos, Stylianos Dinkas, Michael Vasmatzis, Metaxenia Dakarela, who are members of the Chefs Club of Hellenic Gastronomy!
enjoy!
Menu
Filled «isli» with minced cod fish, put on a pillow of «armirikia» and yogurt* sause (*Yoghurt is the main product of the primary production in Arnea. In the traditional small factory, Antonis Karayiannis makes yogurt according to the recipe of his mother Angeliki, who was a famous shepherd and very good housekeeper. Antonis’ yogurt is made with a mix of local milk (goat / sheep / cow milk), so it is so delicious and tasty)
Sarmadakia (dolmades) wrapped in wine leaves, filled with gavros** (sardines) and served on lemons foam (** The fish and seafood of Mount Athos and Strymonikos gulf are renowned for their exquisite flavor. The reason they are so different from the rest is that the waters of the two 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)
Roasted eggplant, filled with olives’ pasta (produced in Halkidiki), «dressed» with 2 kinds of mincemeat and served on a Smyrna sauce
Desert «Kiounefe» made by (Arnea’s production) goat cheese***, combined with mountovina syrup and ice cream full of Anatolian fragrances (***Arnea region is famous for the production of Greek feta and local goat cheese. The cheese factory of Theofilos Karayiannis is a reference point of this rich organic production)
Wine
Estate Claudia Papayianni «Ex Arnon» / White Price per person: 28€
The blessed sea of Ammouliani! Set against the holy Mount Athos peninsula and 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 every day by the local fishing boats and transform the picturesque local fishing ports into an everyday buzzing festival of creation! The Roost 63075 Ammouliani Reservations: +30 697 3348233 & pgrigoriou@domi.com.gr
Texts - Editing: Maria I. Pappa
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