Welcome to Eastern Halkidiki
Welcome to EAGLES RESORT OURANOUPOLIS, 9 JUNE 2021 THE MEDITERRANEAN CUISINE «THE FEAST OF THE MEDITERRANEAN CATCH»
The KOUZINA culinary feast KOUZINA is the premier culinary event of the year in Eastern Halkidiki! In the shadow of the sacred Athos, in the cove of the Athonian Bay, on the sandy Ammouliani Island, at the foot of the Aristotelian Mountain, in the Strymonikos and Akantios Bay, on the verges of Cholomontas Mountain, 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 Eagles Resort, Four Generations of Hoteliers The famous Eagles Resort is set on an unspoilt peninsula full of lush gardens of olive trees, close to the monastic holy mountain of Mount Athos. It has an extensive selection of multi-awarded restaurants and bars, a pioneering kids club, a private sandy beach, a water sports centre, a relaxing spa by Elemis and a selection of boats to explore the legendary beauty of the area. The resort consists of the historic 5 star hotel Eagles Palace which welcomed numerous important guests from all over the world and the brand new luxurious Eagles Villas, which features 42 luxury villas with breathtaking views of the Mount Athos bay and 24/7 butler & club car service. Tonight, in the magnificent gardens of Eagles Palace Resort, will be served a dinner that demonstrates the gastronomic similarities of Dalmatia and the Adriatic with the cuisine of the Aegean. The Mediterranean is a common, huge water land, which unites the waters of the seas and the habits of the people. It is the influences of the sea that make the Mediterranean people move carefree but creatively, lightly but carefully. It is the same sea that shapes the common way of dealing with KOUZINA. The choice will compensate you to the fullest!
Bon appetit!
Menu THE FEAST OF THE MEDITERRANEAN CATCH Marinated scampi/shrimp in orange and vanilla, white fish tartare, squid carpaccio, cheese cream with truffle, marinated rock samphire, olive oil and mint* emulsion (*Mount Athos is an inexhaustible source of wild herbs harvest. On its slopes the lush vegetation and the rich flora give to the collectors excellent harvests))
Fresh prawns/shrimp**, shrimp chips, shrimp emulsion, Iceberg lettuce, sea asparagus, dehydrated Halkidiki olives (**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)
Squid in “prošek” (sweet wine), soft polenta with the addition of local cheese***, rice cracker (***Ierissos is an important cheese-producing area in Eastern Halkidiki, since the Stathoris dairy produces many kinds of delicious white and yellow cheeses, made by excellent quality of fresh milk)
Dessert: Pistachio and olive oil dacquoise, vanilla and orange cream, sour cherry sauce and Maraschino It is served with Mylopotamos Nama Wine Wine: Metochi Mylopotamos Mount Athos, White Metochi Mylopotamos Mount Athos, Roze
Price per person: 50€ (including wine)
The Mediterranean diet is ranked as the healthiest in the world and is based on the eating habits mainly of the Greeks and Sicilians. It is renowned for its beneficial properties for health as it protects against many dangerous diseases. It is low in calories, boosts the body, helps bowel function etc. In recent years, it has been gaining ever-growing popularity, as numerous studies show that residents of Mediterranean regions live longer and suffer from diseases due to poor nutrition much less than Americans and northern Europeans. Armyra Restaurant Eagles Resort, 63075 Ouranoupolis Reservation: T: +30 23774 40060 & +30 23770 31070 E: reservations@eaglesresort.gr
Texts - Editing: Maria I. Pappa
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