Weekly supplement by Insider Publications • insider-publications.com • facebook.com/insiderpublications • No 52 • Friday, March 06, 2015 Opera The Marriage of Figaro
Festival Swiss Gastronomy
Stathis Livathinos and his troupe present their new French classical repertory project, a frenzied comedy which exploits the cast’s talents for improvisation. Athens Concert Hall, Vas. Sofias & Kokkali, 210.728.2333, until 29 March, megaron.gr
Award-winning Swiss chefs Valère Braun and Joel Hösli from the 5 star Kulm Hotel in St. Moritz, prepare gourmet dinners at La Suite Lounge Restaurant. St. George Lycabettus Hotel, 210 741.6191, from 11 to 14 March, sgl.gr
HOSPITALITY
Greek philoxenia It might not belong to an international chain, but their properties have oodles of charm to make it one of the most desirable places to stay in Athens. The family-run 4-star Hotel Herodion and its sister 3-star Philippos Hotel, located at the footsteps of the Acropolis not only exude discreet elegance, they have been consistently rated by their guests as being a hotel that they would like to return to. While international guests have long succumbed to its pleasures, its time Athenians discovered it too. For sisters, Katia and Anastasia Tsimidopoulos, proprietors of the hotels, it is a validation of their unflinching faith in hospitality karma. “Philoxenia, this is our culture and that is what we invest in. In the hospitality industry, you get back what you give.” Their foray into the tourism sector began when their father chose a location for a hotel just 289 metres away from the country’s most iconic landmark, the Acropolis. The rooftop at the Herodion offers not just spectacular views of the Parthenon majestically perched above the city and of the Acropolis Museum - one can even see the statues housed in the Acropolis Museum with the naked eye! For the Tsimidopoulos family, tourism is inextricably intertwined with culture and
they have consistently endeavoured to present as many facets of it to their guests. The Herodion itself, designed by architect Theodora Sartzetaki is a pure representative of the post-war style of Greek architecture. The clarity, functionality of the original design, and the ’60s character of the hotel was also respected by architects who designed and executed its renovation. The interiors reflect the exquisite tastes of the Tsimidopoulos sisters with contemporary works of Greek artists showcased to maximum effect, giving one the feeling of walking into a beautiful home, rather than an antiseptic hotel. The attention to detail comes through in the freshly cut flowers, the placement of linen table mats and in the meticulous arrangement of pastries in the crystal dome cake stands. Banking on an abundant natural resource, Greek sunshine, and converting it into a winning formula, sunlight filters through the skydome into the Herodion’s Atrium restaurant, to give it an ethereal quality. “The glorious Athenian sun pours in through the windows, the ceilings of the restaurant and the outdoor terraces”, says Anastasia Tsimidopoulos, “because we love the warmth it bathes us in and that is yet another aspect of Greece we’d like to share with our clients”
If the cuisine and the conservatory-like ambience of the restaurant in the lobby isn’t seductive enough, the summer bar/ restaurant Point A boasts not just the view but also an array of alluring cocktails and palate-tickling appetisers. “This has been a pet-project for the past two years,” says Katia Tsimidopoulos. “Graphic artist George Skarmoutsos helped us develop the identity of our rooftop destination and what is gratifying is that most first-timers come for the view, then stay on for the cocktails, end up having dinner and then come back to relive the experience all over again.” While the visual treats abound, for Katia, another aspect of Greek culture she’d like to share with her guests is Greek gastronomy. “This is yet another aspect of our culture. Our chefs Manolis Mavriyannakis and Marios Pirpiridis are constantly reworking traditional Greek recipes to give them a contemporary twist, teasing and teaching the guest along the way to discover Greece’s culinary traditions.” The one thing that comes through is that the sisters mention their staff by name, crediting them with the hotel’s successes. “But how can we not mention each one of them,” they both say spontaneously, “because they are at the core of what we try to achieve.”And what would that be? “We want our clients to have a unique experience; to remember us, not as yet another hotel in an interesting city but as a small family hotel that made them feel part of our culture.”
UPCOMING EVENTS
Cinema
Conference Athens Energy Forum The International New York Times organizes a two-day conference to discuss Energy Security and Cooperation. At Hotel Grande Bretagne, 11 and 12 March, athensenergyforum.com
16th Francophone Film Festival An annual date with cinema which brings the best of French language cinema to Greece. Romance, action, drama, comedy, suspense and horror – the Festival in Athens and Thessaloniki promises all this and more. 19 March till 2 April, ifa.gr, festivalfilmfrancophone.gr.
Theatre Insomnia
Lecture Speaking Schliemann’s Language LAASA presents archaeologist and polyglot Heinrich Schliemann’s Travel Diaries 18461890 with the American School of Classical Studies. At the Gennadius Library, Souidias 61, 210.721.0536. 11 March, gennadius.gr
A Canadian play by Guillermo Verdecchia and Daniel Brooks, directed by George Papastylianos, that explores the inner world of a couple in an economic crisis facing the possibility of pregnancy. Avaton Theatre, Evpatridon 3, Gazi, 210.341.2689, until 5 April.
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EMPIRE
Constantine Stergides, who has been organizing Oenorama since 1994 speaks to Athens Insider on the remarkable evolution of Greek wine over the past two decades.
Oenorama is an annual date for wine producers and oenophiles alike. How was Oenorama born? We created Oenorama in 1994 just as the so-called “Greek Wine Renaissance” movement was emerging and exciting things were beginning to happen in the Greek vineyard. As an event, we have evolved alongside Greek wine, being both the annual meeting place for the Greek wine industry and also the showroom of Greek wines. Oenorama was initially designed as a trade-only event that took place every two years, so in 2001, we created another show for consumers named Dionysia, which was held every odd year. This year we decided to merge the two exhibitions, keeping the Oenorama brand and to hold the show at Zappeion which has the advantage of being right in the city centre. This year we have about 150 wineries, so I would say that as far as the Greek wine industry is concerned, the economy is picking up. How have events such as Oenorama contributed to the promotion of Greek labels internationally?
A foodie’s Lenten glossary
2nd Ambassadors in Concert A classical music concert for charity by diplomats to raise money for the SOS children’s village in Vari. VIP tickets include an invitation to the cocktail reception. Onassis Cultural Centre 107-109 Syngrou Avenue, 210.900.5800, 26 March, sgt.gr
and is done up in white marble and green mosaic tiles with the hippocampus, the symbol of the resort, as a focal point on the spa floor. Featuring an impressive array of treatments that combine ancient Eastern practices and traditions with the latest medical innovations of the West, the spa is equipped with state-of-the-art hammams, tepidarium, rassoul chambers, wet tables for peeling rituals, and a heated indoor pool – an ideal destination to get rid of layers of urban stress. Insider recommends a luxury Valmont facial treatment and if you want to indulge yourself a bit more, a body massage with Saint-Barth perfumed oils. Unwind on a heated lounge chair and let an overwhelming feeling of serenity envelop you. orloffspa.gr, danairesort.com
MARVEL AGENT CARTER 1
Raising a toast to Greek wine
WeLLNESS
Located just four kilometers away from Nikiti, perched on the bluffs of the Aegean Peninsula, right in the middle of the second prong of the Halkidiki peninsula, in a Riviera-like setting with impeccable gardens, columned terraces, large golden sandy beaches, lush pine forests, clean turquoise waters and azure skies, the Danai Beach Resort exudes timelessness and elegance. Its gastronomy restaurant, the Squirrel, has consistently received awards and critical acclaim for its high gastronomic standards and its breathtaking view. But another enticing reason to take a trip to this stunning part of Greece is to revel in the resort’s custom-built spa by Austrian-based company, Thermarium. The spa itself evokes understated opulence
Over 120 wineries from all over Greece will be showcasing their wines at Oenorama, Greece’s most renowned wine show, for both customers and those in the trade. Zappeion, 210.766.0560 from 7 to 9 March, oenorama.com
TV THIS WEEK
WINE
Gastronomy
Concert
Exhibition Oenorama
With an array of Lenten treats on offer, the 40-day pre-Easter abstinence feels more like indulgence than penance. Here’s a quick Insider guide to learning Lenten terms and dos and don’ts For Greeks, even fasting is all about food! In fact, it reflects the rich culinary repertoire of the country, relying heavily on seasonal veggies and the bounties of the ocean. The Lenten fast and other fasts dictated by the Orthodox calendar meant that until recently, Greeks abstained from meat for at least six months of the year – a far cry from the ‘meat-obsessed’ nation it has become today. Preceding the most important festival on the Greek Orthodox calendar, Lent traditionally extends between Tsihnopempti (Smoky Thursday), when all remaining meats were grilled up for one final night of gluttony, and midnight on Easter’s Holy Saturday, when a Pascal lamb or kid was slaughtered and impaled on a spit above a slow fire for the morrow’s festivities while its entrails boiled into a soup (mageiritsa), eaten with dyed-red eggs after the Resurrection church service. During the intervening 40 days, consumption of red meat, all meat by-products (cheese, milk, eggs) and fish with a backbone is strictly prohibited for practising Orthodox. Even olive oil and wine are rationed. The rationale behind this strict fasting period was that the body must be cleansed, as well as the spirit, in preparation for accepting communion on Easter Day, to celebrate Christ’s resurrection from the dead. These days, only the very devout follow the
Exports remain a small percentage of overall Greek wine sales, less than 15% in volume. Nevertheless, it’s true that developing exports is a one-way street for any winemaker producing in excess of 50.000 bottles which isn’t that big of a number anyway. The recession has certainly affected the way Greeks buy wine, therefore winemakers producing our best and most expensive wines have to explore other avenues more than ever. It is rather interesting to note that the reason Greek wine has made such progress over the past 25 years, is that it has positioned itself vis-a-vis the international competition. The Greek wine industry has consistently delivered products way beyond the expectations of the average Greek, because it was actually aiming at the global markets. As far as Oenorama’s contribution to the promotion of Greek wines, I would say that we have done a fantastic job in educating the Greek consumer and in creating a very upmarket image of Greek wine for international buyers and journalists. It is said that in good times, one drinks; in bad times, one drinks more. In the Greek context, does that translate as good news for wine producers? Most Greek consumers have unfortunately downgraded their wine choices and most sales are in the 3 to 5 euro range and some have also turned to bulk wine, the famous ‘hyma’. I firmly believe that this is a passing phenomenon once someone discovers the joys of high quality bottled wines they can’t revert to ‘hyma’ wines unless they really have to, as is the case today. Finally, wine to you is... An incredibly rich world whose exploration is never-ending. full fast, but most Greeks will refrain from eating meat on Clean Monday (the first day of Lent) and during Holy Week. Nonetheless, the Lenten period heralds a cornucopia of tempting fresh salads, bean soups and stews, grilled shrimps and squid, steamed mussels, and rice and pasta dishes with seafood crowding onto the menus at restaurants and tavernas the length and breadth of the country. A few Lenten foodie terms and social customs you need to know: Apokries: In Greece, the carnival, called ‘apokries,’ which literally translates as ‘away from meat,’ is one of the most festive periods, and yet one of the least known to non-Greeks. Apokries lasts three weeks and four Sundays and takes place in the period just before the 40-day Lenten fast, which many Greeks still follow. There are specific foods eaten on specific days during the whole Carnival period, the whole idea being that one slowly weans oneself off meat and dairy in preparation for a long fast. Profoni: The first week is called profoni (or the announcement), because it used to be tradition to announce the opening of the Carnival season from a high point in each village. Kreatini: The second week of Carnival is the meat-eating week. The meat-fest of Tsiknopempti, or “sputtering” Thursday, is so called after the sizzling sound meat makes as it is grilled. Psihosavato: At the end of the second week is All-Soul’s Saturday, one of three days set aside during the start of Lent to honour the dead. Traditionally on All-Soul’s Day, kolyva, a dish made with boiled whole wheat kernels and decorated with pomegranate seeds, black currants, sugar, nuts and spices, is offered at the graves of the dead. Tirini (also known as macaroni): During the last week of Carnival, traditionally, meat is almost never eaten. Instead, tables are laden with cheese and milk and eggs. Tiropita, or cheese pie, galatopita, or milk pie, creamy rice puddings and galaktoboureko are the dishes Greeks indulge in. The last festivities of the carnival period culminate on that last Sunday, Tyrofagis Kyriaki (or Cheese Sunday), just before the start of Lent. Sometimes, the very last thing to be eaten is an egg, the first food with which the Lenten fast is broken 40 days later. Kathara Deftera: Clean Monday marks
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THE AMERICANS 2
Thrilling spy series set at the peak of the Cold War with brilliant performances. Every Monday at 21:30 on Fox Watch FOX on OTE TV
CINEMA THIS WEEK BIRDMAN
Wondering why it won the Oscar? Michael Keaton plays an iconic superhero as he struggles to recover his family, his career, and himself.
FOCUS
A con artiist (Will Smith) takes on an inexperienced apprentice with whom he gets romantically involved with, in this crime comedy.
the beginning of Lent and the foods consumed on this day contain ‘no blood’. Instead salads, fresh and pickled vegetables (tursi), shellfish, octopus, squid and the traditional Lenten flatbread lagana bread are enjoyed. Halva is the traditional dessert. It is customary to fly kites on this day. The Lenten menu is crammed with such full flavours and inspired combinations that it promises to tempt fasters and nonfasters alike to fast away. Nistissima: A term one is likely to see scrawled across most menus refers to Lent-friendly dishes that are meatless, eggless and devoid of dairy products. Sarakosti: Also a term used to describe Lenten meals (referring to the 40-day period). Get into the spirit of the ‘fast’ with a Lenten feast: During the Lenten period, diners who are avoiding fish will find plenty to enjoy with Lenten tables positively oozing with tastebud-tempting treats, culled from the tradition of abstention. A wealth of vegetable, grain, and seafood dishes abound and this meatless period offers the possibility to rediscover traditional recipes and cleansing customs. Fresh from the net: Fish traditionally is not allowed, but all manner of shellfish are. Octopus, squid, and mussels are favorites, and there is a wealth of regional preparations for each, including deliciously aromatic octopus stews; squid or cuttlefish stewed with spinach; octopus cooked with short pasta; mussel pilaf; and much more. The taramosalata, freshly homemade with the finest white fish roe and virgin olive oil is a traditional appetiser during Lent as are tangy sea urchin salads with lemon and olive oil dressing. Cooked over a stove-top: Indeed, one of the greatest legacies of the Lenten table is the array of mageirefta or ladera dishes - these include preparations such as lentil and other bean soups, chickpeas stewed with onions, garlic and olive oil, white bean and giant bean casseroles perfumed with herbs, tomatoes, and greens. Lenten desserts: Halva is by far the most popular Lenten sweet, and in Greece it comes in many versions either with tahini (sesame paste) and sometimes studded with nuts and raisins, or marbled with chocolate. The home-cooked version is made with semolina flour, olive oil, water, sugar syrup and a sprinkling of nuts.