Sani Magazine 2017 by Sani Resort

YOUR COMPLIMENTARY ISSUE SUMMER 2017

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Editorial

Dear Guests, I warmly welcome you to Sani Resort. We take pride in providing you with the services and facilities of a world-class resort, one that at the same time strives to protect the wonderful, yet delicate surrounding natural environment. This year we are pleased to announce a superb new addition, the Sani Dunes hotel, opening for guests on 15th June; and, simultaneously, the completion of a major extension and the comprehensive modernization of Sani Club, our very first hotel and where the Sani story began. All these investment projects, costing in excess of 40 million euro, have been finished to the very highest standards in just seven months. An achievement that genuinely fills us with pleasure and pride. Concurrently, we have significantly enhanced and upgraded much of the remaining infrastructure at Sani Resort, with great emphasis being placed on the level and quality of our services. We believe this is our duty to thank you for your loyal patronage, manifested by the very large number of returning guests. We are delighted to say this is also something reflected in our multiple awards from the most authoritative international organizations. The whole Sani Resort family, both the staff and collaborators, extend to you a very warm welcome and thank you so much for joining us. Together we invite you to discover and savour the harmony, happiness, bliss and promise that encapsulates this very special place. We invite you to FEEL SANI! Stavros Andreadis President Sani resort

CONTENTS Cover photograph MARIA LAZARIDOU / Fashion Director STEFANOS MALAMAS The dress on the cover page is Lila Eugenie from the Apoella store, Sani Marina.

16 Editorial

success stories

elegance

22 Zeus+Δione A tribute to Greece

130 Resort collection Fashion choices with class

28 Mister Yatzer

150 Applied art

The art of life

A piece of jewellery for the summer

34 Adam Brown

158 The precious history of the

A bright idea

Garrard & Co. Jewellery House

40 Mary Katrantzou Hellenic Heritage

164 The multi-coloured world of Brumani jewellery

46 Olga Goulandri

166 Perfume A fascinating story

Mosaic tiles

52 Stellios Boutaris Wine tasting

170 The perfect square The mandalas (scarves) of the House of Hermes

58 Career opportunities

174 Bohemian chic

From the American College of Thessaloniki

A timeless trend

60 Calliope

178 The folklore of the future

The Greece of Light

"Feats" of Greek design

182 The golden mean The designs of Carolina Bucci

HISTORY GASTRONOMY Monuments, visitors and narratives

186 New Scandinavian Cuisine 190 Gastropubs

76 Auguste Corteau

The evolution of the British pub

Myths of yesteryear, truths of today

192 Bistronomie

68 Thessaloniki

The different French bistro

SANI LIFE 84 Sani news 86 Awards 2017 88 In their footsteps Sani’s people guide us around the Resort

98 Sani Dunes At the luxury dunes

102 Sani Club A state-of-the-art getaway 1 06 The Mediterranean garden Sani Resort flora 1 08 A mosaic of flavours and fragrances Sani Resort chefs create 116 Sani Festival Silver anniversary

122 Green Thinking Sani Resort cares about the environment

194 Halkidiki Gastronomic trails

200 Mount Athos A culinary Eden 204 Olive OiL Sacred and precious

GOOD LIFE 212 Volvo Ocean Race 216 Time is luxury 218 The new travel luxury 220 Thessaloniki’s New Promenade The urban experience

226 Ewa Berkmann The Rolls-Royce of facialists!

230 Summer beauty reboot 234 10 items items worth taking with you on departing from Sani Resort

Allegra

M A R I N A S A N I R E S O RT, 63 0 7 7 H A L K I D I K I - T E L . + 3 0 23740 31 10 0 M I T R O P O L EO S 1 03, 5 46 22 T H E S S A LO N I K I - T E L . + 30 2310 278780 / 278790 W W W.T H A L I A E X A RC H O U.G R

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success stor ies

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ZEUS+ΔIONE

A tribute to Greece Dimitra Kolotoura and Mareva Grabowski, the women behind the successful Greek brand Zeus+Δione, talk about the materials which are the foundation for their success, the brand’s international outreach and the sources of inspiration for their new collections, while revealing their very own beloved items for the holiday suitcase! By Evi Kallini photos: studiovd.gr/n.vavdinoudis-c.dimitriou

In Greek mythology Dioni was the mother of the goddess Aphrodite, and Zeus was her father. One could humorously say that with such famous “parents”, the Zeus+Δione label from the outset had laid the foundations for recognition and success. Be that as it may, the elements that brought to the fore the success story of Dimitra Kolotoura and Mareva Grabowski’s company were more wide-reaching: the love of Greece and its cultural heritage, the use of traditional handicraft skills and choice raw materials, plus modern, comfortable lines. From their sandals and chic culottes to shirts with their distinctive embroidery, and superb kaftans, all Zeus+Δione items are made entirely from Greek materials, including silk from Soufli, and by Greek craftsmen, including weavers from Crete. Concurrently, they uniquely combine the old with the new and they bring forth a sense of high quality and artistic beauty, while displaying the entrepreneurial dynamism of modern Greece on the fashion scene.

For us the “Δ” possesses an intense and significant meaning. It is one of the most ancient symbols, existing in almost all religious. It signifies evolution and equilibrium, fertility and contact with God.

When and how did the Zeus+Δione label begin its journey in the fashion world? Ζ+Δ: When we decided to involve ourselves in fashion, it was a challenging time for our country, with numerous upheavals in all fields of activity. Our land was making the headlines internationally and the references to Greeks were far from complimentary. We began this journey as a romantic response to what was going on. It was an impulsive decision against the predominant negative atmosphere concerning Greece. We wished to project the work of talented craftsmen, textile producers, designers...Thus, in August 2011, we decided to begin a lifestyle brand whose creations had as their source of inspiration the tradition and culture of our land, while, additionally, they would be produced in Greece. That is how Zeus+Δione came into being. Which women are your creations meant for; and what is the philosophy of your brand? Ζ+Δ: Our creations are appreciated by women who have an understanding of quality and like the handcrafting process. Since our lines are simple and linear, our clothes are meant for an unaffected woman, who has done some travelling and knows everything about the items she chooses to have in her life. Zeus+Δione’s proposal is to bring aspects of our society and culture back to the forefront, through a minimalistic - ‘doric’, as we describe it - design approach. By research into the clothing of the past, combined with technology and innovation we attempt to put together something original and contemporary, meant for the modern woman: a woman with many roles to play who works, travels, and has sensitivities. That is our philosophy. In your logo the letter “Δ” stands out. It also symbolises the isosceles form. What does it mean to you? Ζ+Δ: For us the “Δ” possesses an intense and significant meaning. It is one of the most ancient symbols, existing in almost all religious. It signifies evolution and equilibrium, fertility and contact with God. Apart from Greek mythology, are there any other sources of inspiration for your creations? Ζ+Δ: We are inspired by our more modern history, from the national dress of the 17th, 18th and 19th centuries. Nature is a further source of inspiration, seeing that Greece’s light, stone, sea and flora provide us with ideas concerning the colours and titles of our collections. As an example, the one we have used for this spring’s is entitled “Botanica” and is inspired by the fragrances and herbs of the Greek countryside. Tell us a little more about your new collection. Are there any new “entries”? ??? There are two collections: the spring “Botanica” and summer “Hydrea”. For these we have been more daring with colours, with them being more intense, as well as with the patterns, that are freer than in our other collections, following and framing the body with a line that is possibly more romantic than has been the case on previous occasions. The materials you use are of excellent quality and of Greek origin, the moment you stress the handcrafted details, traditional skills and local workshops. Have you made it a fundamental objective for your brand to be visualised as an ‘ambassador’ of Greece abroad? Ζ+Δ: From the birth of the concept we wanted to promote our country abroad through high quality products and creations. The concept behind the Zeus+Δione venture was based on this. It was included in the business plan and the whole strategic planning for the implementation of the brand from the very first day.

g r e e k

Despite the continued economic crisis, the new Greek fashion scene is blossoming, distinguished by its extroversion. For the first time after many years, Greek designers and brands are tracing an international course. How has this come about? Ζ+Δ: It is a very positive outcome of the crisis that made us look inwardly and retrospectively. Until then there was intense xenomania and Greeks usually copied their foreign colleagues; only to understand in due course that they (the foreigners) often gained their inspiration from our own country. You have succeeded in exporting your collections in addition to making the brand name Zeus+Δione synonymous with Greece. What is your next goal? Ζ+Δ: To gain international recognition. To open stores, as is our dream, throughout the world. And there are many other aims as well!

s o u v e n i r s

The DNA of your clothing and accessories is associated with summer fashion and the Greek summer. Which are your top 5 for the summer suitcase? Ζ+Δ: We use silk from Soufli and thus our garments are essentially of a wispy material. At the same time, it is the ideal material for summer packing, since it does not crease. Ζ+Δ: My top 5 is made up of an “Alcestes” culotte, a classic “Hera” shirt from our winter-summer collection, a long kaftan, the unrefined silk “Sitia”, the well-known koukoulariko (special silk material) embroidered with the ‘V’ stitch, naturally the Zeus+Δione sandals - my favourites this year are the “Hephaestus”, embroidered by hand with ornamental gold coloured coins-, and this season’s perfect swimsuit, one-piece with a bare shoulder, named “Demeter”. Which is your favourite summer destination, and why? D.K: My favourite destination is - where else? - the Greek islands! I have a soft spot for Skyros, from where I trace my origins, but I also love Ithaca, Tinos and Amorgos. You frequently travel all over the world. Which is the city that you love returning to; and what do you do when there? Ζ+Δ: Because of our work, Paris is a beloved and frequent destination, as well as London and New York. Yet, Los Angeles is the city I don’t often visit but love very much; and where, on arrival, I immediately arrange to see friends and begin my outings to new restaurants, galleries and showrooms. Share with us your most cherished memory or image of the Greek summer. D.K: My most cherished image is that of my daughter playing on the veranda of my house in Syros, with me gazing at the setting sun. You can find Δione’s collection at Sani Marina’s Apoella store. Sani Marina, T: +30 23740 31424 / Sani Beach, Τ: +30 23740 31166

| M Y T I M E 26

|Bousoulas Beach T: +30 23740 99418

M A G A Z I N E

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THESSALONIKI 103 Mitropoleos str., 546 22 Thessaloniki, Greece Τ: +30 2310 278780, +30 2310 278790 Fax: +30 2310 269898 email: info@thaliaexarchou.gr

www.thaliaexarchou.gr SANI MARINA, SANI RESORT Kassandra, Chalkidiki Τ: +30 23740 31100 email: info@thaliaexarchou.gr

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The art of life m i s t e r yat z e r is one of the most influ ential people in the world By Vangelis Stolakis

The word Yatzer, as explained by the creator of the same named site, doesn’t actually mean anything. It arises from the word “voyager” and his family name, Voyiatzis! The idea came into being in 2007, by chance. Ten years later, www.yatzer.com is one of the top sites in the world when it comes to design, architecture, art, fashion and culture; and Costas Voyiatzis is regarded as one of the most influential individuals worldwide in the field. He, himself, is permanently in an airplane, has travelled to dozens of countries and almost all the continents with just a single aim: to project beauty! Costas was born in Piraeus in 1980 and studied at the Meteorology Department of the University of Athens. However, his love for design made him change professional direction and study interior design. He worked as style consultant to the Greek edition of Maison and Decoration magazine from 2003 to 2010, while concurrently his desire to share with others his personal view of good taste led him to create a platform where he could combine his love for design, photography and architecture. As he, himself, admits, during hours of contemplation while doing his military service he wrote on a blank sheet of paper what he wanted to do. And that’s how Yatzer came into being! Yatzer is an informational digital magazine (blog-zine), where whatever is new from the innovative world of design, architecture, the arts and fashion internationally is published. In April, 2010, the Financial Times included him in the Best of the Best design sites internationally, as did the Italian Elle Decor, in February, 2014. Interni magazine pronounced it as one of the five best design sites in the world, while Architectural Digest has placed Costas Voyiatzis in the list of the 100 most influential personalities in the field of design!

Alternative Perspectives by photographer Cristina Coral. 29

Urban Jungle on a Plate at Kane World Food Studio Restaurant in Bucharest, photo © Andrei Margulescu.

Design is everywhere… His own, as well as Yatzer’s slogan is “Design is to share”. “I had heard a song whose lyrics included ‘love is to share, mine is for you’. My love for design led me to do exactly this. In any case, our relationship with it is a daily affair and at all levels. For example, during a meal we come in contact with a plate, knife and fork, while being seated on a chair, all items that somebody designed for their specific purposes. Our relationship with design is one of sharing”, he told us a few hours before departing for Stockholm. “I decided to single out from various sites my favourite topics for re-publication in a blog. That is how Yatzer began in 2007”, says Costas, who, pushed for time, usually uploads his pieces during the early hours of the morning. That resulted in people from other continents, the majority from America (at work during those same hours), visiting the site. Yatzer’s recognition was also bolstered by the posts being written in English and not in Greek. So, what does Yatzer mean? “Essentially nothing. It was derived from my name. Be that as it may, in Tel Aviv I discovered that ‘yetzer’ in Hebrew means desire for creativity”, he notes. “In Yatzer one may find whatever is going on in the field of architecture. There will be nothing that is not worth sharing; just lovely things that, together with my editorial team, we consider worthy of publication”. What experience of a professional trip will he never forget? “In 2008, when 12 of us dined at 12 midnight on the Seine. It was my first trip with Yatzer”, he remembers.

Anchor Ceramics: Beauty, Simplicity and Sustainability from Melbourne. Bruce Rowe, Structures 2015-16. Photo by Lisa Cohen.

You read stories. In Yatzer the visitor will not find everything, not even design news. S/he will find specific objects, trends, buildings, individuals who merit a mention. “My objective is for the reader to be left with a story to peruse and not just look at photographs”, he explains. And many will concur with him, seeing that Yatzer, as is shown by the ratings, is beloved, a means of being updated and, for some, a way of life. They don’t just give it a click but search for its news. Costas Voyiatzis and his team select the subject matter from life experiences they gather and then they present them. And the reader makes them his own. His own distinctions and those of his site are numerous. It is no small thing, for sure, when foreign mass media consider you one of the most influential people in the world. “It’s important that whatever you do should be completed with love and passion”, he believes. For him what does the term “influential” mean? “An individual is influential when his speech, written word or life’s work moves millions of people to follow suit or observe him/her”, he believes. The Influencers Concurrently, Costas Voyiatzis together with Foti Tsimela have created a coffee table magazine with a variety of subject matter, directed towards the most influential individuals in different spheres. It concerns the Influencers, a limited edition publication where layout and contents are of high aesthetic value from creative editors representing different fields (fashion, gastronomy, design, social media, and so on), which from December, 2016, has been despatched to select opinion leaders. Only a small proportion of the print run is placed on sale. The magazine is issued every three months and “The innovation is that it selects its readers”, remarks Costas Voyiatzis.

Primates ceramic monkey vases by elena salmistraro for bosa.

Your favourite holiday location? Santorini. The place you adored? Hong Kong. The place you do not want to ever visit again? Cape Town. You haven’t visited yet? India. Do you religiously follow fashion? I follow the trends, but I don’t wear them. Which post will you never forget? The house of Ricardo Bofill in Barcelona. It is a cement works that the Spanish architect converted into his residence. A designer with whom you’d like to shake hands? Yves Saint Laurent. The road you have walked along most frequently? …of anxiety and patience. You wake up at…? 7 in the morning. I drink my coffee, do ten minutes of meditation, and then read through my e-mails.

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Adam Brown

A Bright Idea Ad a m B r o w n , c r e a t o r o f t h e O r l eb a r B r o w n b r a n d , h a s c h a n ged me n ’ s s u mme r i m a ge ! By Vangelis Stolakis photos: aris rammos

We met him one Sunday lunchtime at Sani Asteras’ Water Restaurant with its view over the inviting Sani Resort Marina. He had just completed photo shoot preparations for the new collection of swimwear and seaside accessories designed exclusively for his collaboration with the Apoella store. He had arrived from London to spend a few days in Halkidiki and then was to set off for New York to put the finishing touches to a new project. Approachable, without even a hint of affectation, the creator of the Orlebar Brown brand spoke to us, recalling his first journey by train from London to Paris, and recounting how a fortuitous occurrence motivated him to change men’s summer wear habits. It all started in 2005, when Adam Brown - then working as a photographer - while on a trip, was at his hotel pool where he noted that, whereas the women there were stunning in their swimsuits, the men made a totally different - and rather bad - impression. Despite not having any prior pertinent experience, he did not shy away from experimentation and began designing stylish shorts, which could easily be worn on the beach as well. In 2007, having participated in relevant seminars and already designed about a thousand such creations, he set up the online Orlebar Brown company and began selling his products. Nowadays, he has offices in London, New York and Cannes.

Describe for us your typical day. I get up at six in the morning, take my dogs out for a walk and do my fitness exercises. At eight, I go to the office to work on new ideas for the promotion of our designs. I began by stressing this particular type of clothing, but now my objective is its further promotion. I really enjoy my work so much that I do it non-stop, right up until I go to bed. Thus, on leaving the office at 6:30 pm, I continue working at home. My most productive day of the week is Sunday.

What do you like doing most of all? When one of my ideas is realised and it changes the lives of those participating in the project - it provides them with enough money to pay the rent, cover their childrenâ&#x20AC;&#x2122;s schooling, the cost of purchasing a car and much more. How did Orlebar Brown begin? I was a photographer and one day, while on holiday, I thought of attempting to introduce a more design-orientated approach to menâ&#x20AC;&#x2122;s swimwear. I decided to create waterproof shorts with which someone could also go for a swim. I participated in a three day business seminar, followed by design lessons lasting about a week. After that, I designed a thousand pairs of shorts and set up a small online company. I sold my first swimsuit 36

For me there is no single favourite location, since every place has something unique to offer.

eighteen months later at a Starbucks outlet. Tell us about your collaboration with the Apoella store at Sani Resort. We are going to create an exclusive collection for the store and conduct a series of photo shoots throughout the resort. What made you choose Sani Resort? Because for the photo shoots we need wonderful views, the sun, superb beaches; and Sani Resort is a combination of all these. I adore the place!

How did you become acquainted with it? It was recommended to me by a friend from London who had vacationed here; and I, too, have found it to be outstanding. Which of the locations you have visited made the greatest positive impression on you? It depends! Just travelling is one of the most satisfying things you can ever do. Life is full of experiences. On departing from London and going, for example, to Japan, Paris or New York, I glean a variety of experiences, and this is something enjoyable for me. This year, for ten days I hiked around volcanos. For me there is no single favourite location, since every place has something unique to offer.

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Is there a place which disappointed you? No. Nevertheless, my preference when visiting countries is to keep to the countryside instead of their cities. Which is your favourite city? I’m a part of London, but I also like Buenos Aires. It is full of music and colour. I love New York as well, which I visit between six and seven times a year, and every time, even though it is noisy, I love the place even more. Along which street in the world have you most often walked? Green Street, New York. Do you have any childhood holiday memories? With my family we would visit a place in England with huge waves and very cold water. That’s my most cherished memory. Where did you go on holiday for the first time without your family? I went by train to France for a month with a group of friends. What do you remember about that trip? It was fantastic. I was just eighteen years old and hungering for new experiences. Which is the most “clever” hotel at which you have stayed? I don’t want a hotel at which I stay to be “clever”. I want it to be com-

fortable. I see no reason why I should spend a lot of money on my stay. Who is the most interesting personality you have ever met? Tommy Hilfiger. I found him to be exceptionally interesting. We spoke about his career, my collection, and he offered me advice. He was extremely supportive. Did he say anything that you will remember forever? He told me: “Stand by your original idea for your product and don’t change it”. What do you gain from your trips? A great deal. Aromas and flavours. I am very lucky to have the luxury to both work and travel. How many journeys do you undertake annually? I travel every other week. To be able to travel is a luxury, without that necessarily meaning trips are costly. Have you previously visited Greece, and if so, where did you go? I have been to Paros, Santorini, Mykonos and Athens. This is my first time in Northern Greece. What is your impression of Sani Resort hospitality? It is outstanding! I would certainly vacation here again. Is there a Greek dish that has aroused your enthusiasm? Tzatziki!

INFO

You can find Orlebar Brown’s collection at Sani Marina’s Apoella store. Sani Marina, T: +30 23740 31424 / Sani Beach, Τ: +30 23740 31166 / Bousoulas Beach T: +30 23740 99418

www.orlebarbrown.com FΒ: Orlebar Brown @orlebarbrown

F O U N D I N G M E M B E R O F T H E Q U A L I T Y F L E U R I E R C E R T I F I CAT I O N A N D PA R T N E R O F T H E F O N DAT I O N D E L A H A U T E H O R L O G E R I E

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MARY KATRANTZOU H

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“Queen of the prints”, Mary Katrantzou is a fashion trendsetter who has come out on top. With her capsule beachwear collection, a new stylistic endeavour with a distinct “aroma” of Greece in mind, she tells us about techniques and inspiration. By Evi Kallini

Already internationally acknowledged, Mary Katrantzou received extremely favourable reviews once again this year for her collection inspired by the Minoan civilization. With Greece ever in her heart, she speaks to us about returning to her roots, the techniques she uses in her work, informs us about her first capsule collection of swimwear and beachwear and reveals which famous woman she would like to dress and which Greek word she most frequently uses in her daily life.

The source of inspiration for your Spring/Summer 2017 collection was Greek mythology, mainly from the Minoan civilization. What does this return to your roots signify? To be precise, I wasn’t thinking of creating a collection based on my Greek heritage and roots, but, having done some research concerning female deities, I came across the Minoan wall paintings with their female forms and thought to myself: why not? I investigated Minoan culture and desired to honour its portrayal in a way I felt was authentic for me and through which I would not distance myself from the motif lines I had previously adopted. I think it is important to utilize all aspects of one's brand when designing a collection which possesses a personal touch. With this collection there is also a return to your trademark trompe l’oeil print technique that first made you famous. How do you combine the stunning, three-dimensional prints with textures and designs? Do you follow a fixed procedure? The pursuit of images providing challenges is of fundamental importance to my work, and I like to juxtapose references from unexpected sources to create new textures and perspectives for the female figure. Each and every season is unique thematically, and based on this I determine my agenda for all aspects of my collection, from the creation to the line and the decorative elements. On some occasions, I start off with a technique and incorporate it into the weaving, on others I develop with my collaborators the initial designs, thus enabling the inclusion of Swarovski and embroidery elements - it all depends on where the inspiration behind my collections leads me.

Women inspire me to create, especially powerful and generous women with selfconfidence. I would very much have liked to dress Mona von Bismarck.

For your big fans there is yet another item of significant news: the launching of your first capsule collection with swim and beachwear. What is it composed of and what was the source of your inspiration? The inspiration behind this collection came from the dovetailing of images from ancient Greece and the psychedelic 60s. I felt that it was natural to fill the collection with swimwear because of the designs and the colours. Our clients had been asking for them and this year we felt it was a great opportunity to launch this capsule collection. We know that your grandfather was the founder of the historic Katrantzos athletic goods store, while your mother is an interior designer. Have you been influenced by them? My family has always been a significant part of my life and was instrumental in moulding me into what I am today. I am proud of them and try to keep in mind whatever advice and ideas they have provided. If it werenâ&#x20AC;&#x2122;t for my family I would not be what I am today. On completing High School you opted to study architecture. What was your relationship with fashion when a young girl? Did you read fashion magazines? Yes! I remember when I was young composing thematic collages. I really loved collecting pictures and studying various design styles. 42

103, Mitropoleos str., Thessaloniki, T: 2310 278780, 2310 278790 Sani Marina, Sani Resort, Kassandra, Halkidiki, T: 23740 31100 www.thaliaexarchou.gr info@thaliaexarchou.gr

You are renowned for your striking digital prints, but with the passing of time you have adopted other techniques as well, such as embroidery and brocade. Why? I believe that a designer must evolve to dress women using various techniques and styles, to maintain public interest. Embroidery, decorative elements and collaborations as with Adidas and Swarovski opened up new vistas and enlarged the “dictionary” of my brand. Which fashion designer do you admire and why? I have been influenced by many. Coco Chanel is one of my idols. She empowered and strengthened women through fashion and her personality continues to be an influence to this day. Be that as it may, my influences do not only emanate from fashion. I admire personalities in general: from artists and philosophers to entrepreneurs and people I meet in the street. What is your vision concerning fashion? What do you want to achieve and what inheritance would you like to leave behind? I try not to look too far ahead. I want to live the moment and aim at each little victory, designing day by day. Once, a woman told me that when she dressed in one of my creations she received more laudatory comments than ever before. For me that was my greatest achievement. Powerful women have worn your creations, including Michelle Obama and Sarah Jessica Parker. Which of them constitutes your own timeless epitome of style, and why? I do not have one particular epitome of style. Women inspire me to create, especially powerful and generous women with self-confidence. I would very much have liked to dress Mona von Bismarck.

What is the must wear article of clothing and accessory for the current summer? Light knitwear and pareo that you can slip easily over your swimsuit to create casual summer ensembles that will elegantly accompany you from the beach to the restaurant or bar. Let us now turn to your Greek origins. What is the first thing that comes to mind when you hear the word Greece? Breathtaking views, the smell of the sea, sunsets, open-hearted people, and my family. How often do you visit Greece? Do you have a favourite location or habit? I try to come as often as possible. I enjoy relaxing with friends and family in Athens, in addition to being invigorated by the culture and architecture of the city. I also try to spend some time in Spetses and Crete during the summer. Sani Resort is next on my list! If a friend of yours comes to Greece on holiday what would you advise him/her to buy on departing? Greek products are among the best in the world. I would suggest s/he purchase Greek honey. Is there a Greek word or phrase you use frequently in your daily routine in London? “‘Έλεος!” (Have mercy!) How do your colleagues react when they hear you use it? It’s an amusing way of letting off steam and the Greeks in my team rather like it. Why do you dress only in black? Black is my work “uniform” that permits me to diffuse all my creativity into my work. While on holiday in Greece, however, I often part with it.

*You can find Mary Katrantzou’s collections at Sani Marina’s “Apoella” store. Sani Marina, T: +30 23740 31424 / Sani Beach, Τ: +30 23740 31166 / Bousoulas Beach T: +30 23740 99418 44

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OLGA GOULANDRI

Mosaic tiles With influences from ancient G r ee c e , O l g a Goulandri c r e at e s m o de r n t h r ee d i me n s i o n a l mosaics!

by Vangelis Stolakis 47

It is a blessing to be able to express with one’s hands that which you are reticent to utter out loud. Sentiment is the motivator for everything. And truth.

ach mosaic tile is for her a thought, a memory, an experience, which when set one after another become as one. In any case, she, too, believes that she is a small tile in the mosaic called the world. For Olga Goulandri every inanimate stone is a moment in time. Influenced by mosaics and the methods of shaping them - mainly those of the Hellenistic period - she ventures from within her three-dimensional (not flat) works to relate with her hands what she hesitates to express in words. Why did you choose to contribute to this particular art genre? It is the medium that allows me to observe the world around me, the people I meet, my family. Through this I get closer to them. I work with emotion, I sense and see intensely before me joy, anger, creation, birth, a totality of endless moments forming a series of compositions. It is those moments that I “record” in the mortar, slate, marble, glass and the many other materials I use to express myself. This is exactly what the mosaic has provided me with: a different perspective. And I wouldn’t change it for anything! My strolls are no longer what they used to be: I observe nature, the lines shaped by the branches, the compositions on the horizon, the shades of blue in the sea… What for you constitutes inspiration for a work? My works reflect personal quests and a great deal of study. The study and knowledge of the techniques provide me with the facility to relate what I feel. It is a blessing to be able to express with one’s hands that which you are reticent to utter out loud. Sentiment is the motivator for everything. And truth.

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From your works you endeavour to “marry” the contemporary with the old. To what extent have you been influenced by ancient Greek mosaics? I follow the techniques invented during the Hellenistic and later periods by my predecessors. What is important for me is “pictorial quality”: that is to say, how I can manage with the most inflexible materials to render plasticity, movement, expression. The eye must not stop anywhere but guide you to where you have chosen to focus. These problems were solved long ago and are the legacy handed down to us by our ancestors. This is what makes me feel secure. What comes next is my personal quest both at technical and creative levels. Why three-dimensional mosaics and not flat ones? The life of a visual artist is one of never-ending research. I ask myself questions and respond through my work again and again, with different levels of success and failure. It is a perpetual dialogue between experience and creativity. Thus, I felt the need to detach the mosaic from a flat surface, for it to take the form of a wall sculpture. You are teaching and have formed your own mosaic team. What is your objective? The future of a “dormant” ancient art is revealed to those who teach it and their students. That’s what I believe. The power of mosaic art comes from it providing us with the opportunity to experience a psychological and spiritual integrity, since there is a “therapeutic” element in the process. It offers us the experience of dedicating ourselves to something non-material, without the pressure of time; to work together as a team in gaining the self-respect, self-assurance and social skills we did not possess previously.

What is the nicest comment you have heard about your work? “It’s familiar to me”. Which is your beloved holiday location? One and all of the Greek islands, as well as Halkidiki, which I visit because I have friends there. That’s the Greece which is the most beautiful place in the world, especially during the summer. What does a usual 24 hours of yours consist of? Nowadays, pride of place is given to my mosaics - because my son is old enough to look after himself -, be it with their design, creation or teaching. Occasionally, I have a night out, which for me means a meal at a fine restaurant with good company. I also, without fail, have no fewer than seven hours sleep, seeing that the work I do is demanding and sleep is the only balm. Of all the world capitals which do you like the best, and why? I would say London because, having lived there for five years, it is the place where I came to appreciate art in all its magnificence. It is undoubtedly the capital city combining all my interests: art, theatre, music, fine cuisine. What does luxury mean to you? Travelling. In short, how would describe yourself? One chip in the great mosaic that is called the world.

Who is who Olga Goulandri studied History of Art in London; and Byzantine and modern mosaic techniques in Greece, Italy and the United States. She has held seven solo exhibitions and participated in a number of group exhibits, both in Greece and abroad. As a visual artist she has succeeded in promoting mosaic art and won awards both at home and abroad. She is considered the leading exponent of modern mosaic art in Greece and her works are exhibited in museums, galleries and private collections throughout the world. Her activities include teaching mosaic art, and the formation of a team named “Mosaic World”, which devotes its time and energy to a number of artistic and charity activities.

STELLIOS BO UTARIS

wine

tasting

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W i n em a ke r S t e l l i o s B o u ta r i s , owner of the K i r -Y i a n n i E s tat e a n d P r e s i de n t o f t h e W i n e P r o d u c e r s A s s o c i at i o n o f N o r t h e r n G r ee c e V i n e ya r d s p e a k s to V a n ge l i s S t o l a k i s about wine and vinic u lt u r e . photos: pantelis zervos

In Greece the name “Boutaris” is linked with wine; with quality wine. How could the product the family creates be anything other than outstanding when from 1879 they have been spending all their time experimenting, sniffing, tasting, learning from their mistakes, ever aiming to improve? That was the year grandfather Boutaris created his wine-making company. After over a century, the tradition and outreach of Boutari wines is perpetuated by the younger members of the family, with passion, hard work, perseverance, patience and ingenuity. It is because wine, to be good, should not just be old, but possess advanced, original and experimental elements, stresses Stellios Boutaris, CEO of the Kir-Gianni Estate, founded by his father, the incumbent Mayor of Thessaloniki Giannis Boutaris, who in 1997 decided there should be a parting of the ways from the family concern. Stellios Boutaris is the person leading the Kir-Gianni team forward to the next development phase of the Estate of the same name, taking dynamic advantage of the three basic pillars of the company’s philosophy: innovation, respect for tradition, and specialised knowledge of wine, all the way from the vineyard to the consumer. Speaking to Sani Magazine, the viniculturist, vintner and President of the Wine Producers of Northern Greece Vineyards discusses Greek wine exports, the labels that have gained recognition in the best American and Australian restaurants and his target of “serving” wine to consumers in fifty countries by 2020! He mentions, as well, the economic crisis that has paradoxically had positive results for Greek wine, the difficulties in production procedures, the advancement of Greek wine, and the culture of domestic wine-makers.

Which is your favourite wine? My mood and the moment determine my favourite wine. This is the magic of wine in relation to other beverages. Each has its moment. Tell us a few words about your work. What is the most challenging part of the procedure? The production procedure follows a timetable and throughout the year we undertake the tasks required to harvest the best possible fruit at grape harvesting time. At this final stage we keep to strict fruit selection to single out the perfect fruit for our wines. Already, from the beginning of the cultivation period we have identified which vines will go with each wine. When the time comes for the final blends to be put together, we have the most challenging yet stimulating procedure. Stellios Boutaris, do you “put water in your wine” (are you ready to, if necessary, compromise) when…? I try not to. However, I am very consensual by nature and frequently so in practice. And yes, during the summer I may put a few ice cubes in my white wine! How do you carry through an idea for the production of a new wine? How does your company break fresh ground? The majority of winemakers operate instinctively and we produce wines according to our mood and the grapes we possess. We rarely follow marketing rules. In the Kir-Yianni company we attempt to combine our intuition with our mood so bottling an excellent terroir or a special variety to satisfy the needs of our consumers. We want to promote our areas and terroir, offering an outstanding product. Our motto is “innovation builds tradition”, which we support from the vineyard to the consumer.

To make a good wine is hard work or a good method needed? Lots of hard work and exceptional method. The name Boutari has been prominent in Greek wine making for over a century. What is it that you will forever remember from the family concern? I’ll never forget the tête-à-tête I had with my grandfather in tavernas in Thessaloniki and Athens. In addition, the endless discussions between my father and vine growers at the coffee shops in the wine-producing areas. I think these are the moments that inspired me to also occupy myself with wine. What does your 24 hour day include? My time is divided between Naoussa - Amyntaio - Athens and frequent trips both home and abroad. As I say: “The eye of the boss fertilizes the field”: in other words, the presence of the boss is necessary in all facets of work. I actively participate in general wine sector matters, which takes up a lot of my time. I am fortunate and grateful to have my family and excellent collaborators to support me. How many Greek wine labels are to be found on the shelves of stores abroad and at expensive restaurants? Abroad Greek wine has thrown off its exclusive connection with Greek dining and now is to be found from Australia to Alaska and from South Africa to Korea. In major cities like New York there isn’t a single place where Greek wine isn’t served. Which of your labels are you proud of? “Two Olives” is the first wine I produced without the go-ahead from my father. Which label and vintage is the best aged wine you have in your cellar? A 1906 Naoussa Boutari.

How many awards and distinctions does the Kir-Gianni Estate have? We have received many awards. I would single out, however, the 95 points awarded to Diaporos for its 2011 and 2007 - the highest grade ever for a Greek red wine from the renowned Wine Advocate (Robert Parker) - in August 2016. Be that as it may, what really concerns us is not the points awarded but consumer preference. Which countries do you target? Our wines are present in 29 countries and we aim at making that 50 in 2020! We target countries with a long-standing tradition of wine consumption such as the U.S.A., the United Kingdom, Japan and Germany, as well as developing and developed markets such as Korea, South Africa, Dubai…

In which ways does the Greek wine market fall short in comparison with those of other countries? Greek wine has achieved huge quality improvement in recent years. It is lacking, however, in its image. The strategic plan worked out by the sector has significantly helped both at the generic and the private level to steadily improve that image. Moreover, the promotion efforts we are making both collectively and at private level, with the cooperation of the Ministry of Agriculture and Enterprise Greece, have greatly bolstered our expansion into foreign markets. What is the role of marketing in the success of a label? The more expensive the wine, the greater the role of marketing. Are you in favour of Greek or foreign varieties, and why? Naturally Greek! We are fortunate that all varieties flourish in our terroir. Those, however, that will allow us to make our mark are the Greek ones. Could the wine trade contribute to the end of the Greek economic crisis, and why? I venture to say that the crisis has been beneficial for Greek wine: the quality has improved, the prices are now competitive and producers have become more outward-looking. Foreign markets want good products from Greece and wine in one of them. You are President of the Wine Producers of Northern Greece. Looking back over the last twenty years, what has changed in the wine business over that time? A significant achievement in recent years is the improvement in the quality of Greek wines. In the 10 to 20 euro price range, Greek wines, particularly the whites, are very competitive. Moreover, Greek producers have become more outward looking and we are confronting the markets with self-confidence, without the inferiority complex of the past. Finally, at long last, we are working collectively. Have Greeks acquired a wine culture? Greece has a great history but a limited tradition in the consumption of quality bottled wine. In recent years, during which the renaissance of Greek wine has been observed, we see promising indications from young consumers, who are gradually acquiring a wine culture. Is good wine necessarily expensive wine? Not necessarily. The criteria are subjective: an ordinary white wine beside the sea may very well be just as acceptable as a 20 year old red beside the hearth.

The famous vineyards

Who is who

Stellios Boutaris has managed to transform the Kir-Gianni company into a world class brand. He holds a postgraduate degree in Business Administration (MBA) from INSEAD and a postgraduate degree (M.Sc.) in Econometrics from L.S.E.. He is also a degree holder in Mathematics from the Wesleyan University (U.S.A.). As brand manager of Paterno Imports, he succeeded in increasing impressively the distribution of Boutari wines in North America. Returning to Greece, he undertook responsibility for the sales of the Boutari company during the initial promotion of Mythos beer, until he switched to the Kir-Gianni company. He is married with three children, is always in an airplane, likes experimentation and writes his name with two Ls! He has recently been elected President of the Winemakers Association of Northern Greece Vineyards.

The Kir-Gianni company has vineyards and wineries on both sides of Mount Vermion in Macedonia. The Kir-Gianni Estate in Naoussa is located at the highest point of the vine growing zone, at an altitude of 250 to 350 metres. Extending over 550 stremmata (136 acres), it spearheaded the revival of the Naoussa Zone as a P.D.O. in the 70s, opening the way for the production of terroir wine. Today, its pioneering scientific work continues, with each of the Estateâ&#x20AC;&#x2122;s 48 parcels of vineyard being administered and producing wine separately. Stellios Boutaris and his associates are proud of the recent (2016) completion of a difficult project, namely, the new ageing cellar with a capacity of 1000 ageing barrels and 24,000 bottles of vintages. At Amyntaio, at an altitude of 700 metres, the vineyard extends over 300 stremmata (74 acres), while the production is supplemented through agreements with select producers. The Kir-Gianni vineyard and winery are located on the shores of lakes Vegoritida and Petra, on the plateau bordering Mounts Vermion, Voras (Kaimaktsalan) and Vitsi. What had been a relatively depressed region rose to prominence following the systematic efforts of Stellios and Giannis Boutaris in setting up their winery there.

Info Naoussa winery, tel. 23320 51100. Amyntaio winery, tel. 23860 61185. The facilities are open to the public at specifically scheduled times. www.kiryianni.gr 56

Career

opportunities With Sani Resort, Ikos Resorts and Deloitte as the strategic partners for its postgraduate Tourism and Hospitality programme, the American College of Thessaloniki (ACT) is laying the foundations for the development of a dynamic work force in the tourism field. Dr Nikolas Hourvouliadis, Chairman of ACT School of Business, analyses its benefits.

photos: studiovd.gr/n.vavdinoudis-c.dimitriou

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With its constant and dynamic educational presence, the American College of Thessaloniki is a pioneer in numerous fields, preparing for society highly educated individuals with outstanding professional skills in their chosen fields. Among them is tourism, a driving force for our countryâ&#x20AC;&#x2122;s economy, and ACT has, thus, invested in the development of a special Tourism and Hospitality programme, both at undergraduate and postgraduate level. With reference to the former, the first two years are spent at ACT with courses being conducted in English, followed by year-long study at leading global academic institutions - Cesar Ritz Colleges and Hotel Institute Montreux in Switzerland (members of the Swiss Education Group) or two year courses at St Thomas University in Florida, USA. The postgraduate degree - with Sani Resort, Ikos Resorts and Deloitte as the strategic partners - is completed in its entirety at ACT, in Thessaloniki, an initiative also supported by dozens of tourist units throughout Greece, and is under the aegis of the Hoteliers Unions of Thessaloniki, Halkidiki, and Skiathos. We approached Nicolas Hourvouliadis, Chairman of the ACT School of Business, to learn about every aspect of the programme and for him to explain why it is well worth selecting.

When and with which criteria was the programme designed? The new postgraduate programme was based on the same reasoning followed for each ACT School of Business programme: to produce managers well-equipped to successfully confront market requirements and make a positive contribution to society. For three years we carefully examined market needs, met with professionals, organized focus groups, took careful heed of what they told us and visited well-known colleges abroad, with a view to creating an outstanding postgraduate programme. We planned it patiently and persistently, with associates from Thessaloniki, Crete, Halkidiki, Skiathos, Mykonos and Santorini. Within this framework, we are especially pleased to have the Sani-Ikos group as a strategic partner in our endeavour. What would your response be to an individual asking you why s/he should opt for this specific postgraduate programme? What motivational factors would you list? The Master of Science in Hospitality and Tourism is unique in essentially being designed by professionals for professionals. Our graduates are the next junior managers of the companies in the sector. And, of course, each candidate must take into consideration the following benefits: we created, for the first time, a singular network of over 20 collaborators who with their technical expertise put the finishing touches to the programme. The participants are subject to mandatory professional internships and we offer this opportunity through the wide-ranging network of our collaborators. The taught aspect of the course ends in April, before Easter, enabling all the students to be available for employment at the beginning of the tourist period. We have at our disposal state of the art facilities providing top quality teaching conditions on a superb campus. And, above all, each and every one of our graduates becomes a member of the great American College family, gaining access to a network of professionals and unlimited advancement opportunities. How much does participation in the programme cost? Are there any scholarships? And is the continuation of studies abroad essential? The total cost of the postgraduate degree is 6,900 euro, which also covers all the materials provided to the participants, including textbooks, without hidden extras. The programme includes a huge number of events, workshops, and visits. On the subject of scholarships, as is widely acknowledged, ACT has a wide-ranging programme, assisting dozens of students every year. As a non-profit institution, it makes provision for a major portion of its revenue to be allotted to a variety of scholarships available for all qualified students, irrespective of age, sex and nationality. Scholarships are awarded based on oneâ&#x20AC;&#x2122;s financial means and academic performance, with scholastic excellence being rewarded. It is worth noting that every September an open scholarship test takes place, namely, the ACT Scholarship Competition that constitutes a test of logic for all ages with a full scholarship being awarded to the successful candidates. It goes without saying that our graduates are able to further their studies abroad. We should stress our exclusive collaboration with world leaders among academic institutions. The undergraduate Tourism and Hospitality programme provides for an initial two years of study at ACT followed by one year at Cesar Ritz Colleges and Hotel Institute Montreux in Switzerland (members of the Swiss Education Group) or two years at St. Thomas University, Florida, USA. Thereby, the student is given the opportunity to begin his undergraduate studies at ACT and complete his Bachelor in Switzerland or the USA, receiving the corresponding degree.

What skill sets should one have to be accepted for the programme in question? To begin with, postgraduate candidates must already hold a Bachelor degree. The fundamental characteristics in their profile should be determination and dedication to realizing their objectives. A large number of our students are already employed in the tourism and hospitality sector, without this meaning that it is an essential precondition for acceptance on our programme. On the contrary, we encourage candidates with experience in some other field who wish to make a career switch, opting for the tourism and hospitality sector. We want creative individuals with a thirst for learning and hard work, social and interpersonal abilities, and team spirit. What is the syllabus like; and what is the profile of the instructors? The material for each of the courses is being continuously enriched and adjusted in accordance with current developments. Each of the instructors is responsible for the development of his/her courses. At the ACT School of Business we lay a great deal of importance on professional experience and its connection with the academic world. For that reason almost all the instructors in our postgraduate programmes are active members of their professions. They are known and respected colleagues from the fields of tourism, marketing and culture, with a high level of scholarship that enables them to share their experiences with their students and motivate them to reap future career benefits. What professional placement benefits - apart from the studies, themselves - do you offer to the graduate of the programme in question? Do you have any examples to quote? The learning procedure for the ACT postgraduate programme is different. It is our endeavour to bring our student into contact with the real business world. In particular, for participants in the MSc in Hospitality and Tourism we offer a wide spectrum of activities and contacts. Moreover, through our col laborators, we provide for their obligatory internship and a possible future professional placement. ACT has a Career Office, dedicated to the support not only of our present students, but also our graduates, in their efforts to progress professionally.

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The Greece of Light Th e book of photog r aphs “C h i l d r e n o f t h e L i g h t ”, by th e photog r aph er K a l l i o p e K a r v o u n i , r e n o w n ed i n t e r n at i o n a l ly a s C a l l i o p e , e u l o g i s e s G r eek y o u t h u n de r t h e wa r m r ay s o f t h e s u n a n d i l l u m i n at e s w i t h a n optimistic perspective the pa s t, p r e s e n t a n d f u t u r e o f our land. By Argyro Barata

Having returned to Greece after a distinguished career of two decades in the field of international fashion, the photographer Calliope issued her second book (published in Italy by Skira) with new pictures of Greek locations that mirror an inherent love for her native country. “As long as I lived abroad, I idealized Greece. I was very homesick and sought a means of honouring my country. For me Greece is synonymous with light and this light was the inspiration for this book”, she tells us. Under the warmth of the Greek sun, personalities from Greek society wear traditional costumes and tunics of ancient Greek style, and stand before her camera lens at locations that may be unspecified but are totally Greek, with the photographer using the light from the past to illuminate the future. In the publication, in order to bring out the connection between the past and present, some of the shots are faced by extracts from Homer’s “Odyssey”, translated by the American poet Ennis Rees. She, herself, is very optimistic about the future because of the beauty and youth of the country, in addition to the knowledge of its history. “I trust that the light will overcome the darkness we are experiencing today in Greece. Values have been shattered. Only the hard truth will raise awareness, for us to create a positive future. From my side, what I attempted was to speak directly to the reader’s soul and through my art kindling in him a love for Greece”, she explains.

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n this work, contemporary Greece is not portrayed by the depressing reality we are experiencing, as is noted in the preface of the book by the journalist Nicolas Niarchos, but constitutes “... An optimistic narrative, both reflective and essential, as one seeks a way forward. (...) Calliope pinpoints our identity as Greeks through our national costumes and the stunning colours of their material. With her camera lens she examined the past exhaustively and made us observe our real selves of today. The frozen monochrome of the final images (...) reminds us of the past, but the clothes bring to life the present day”. Even though the first impression, going through the pages of “Children of the Light”, is seemingly nostalgic, with pictures of young people resembling beings plucked out of ancient Greek mythology, nevertheless Calliope manages with her photographic form to transport her images to the present day, glowing with light, with faces that look the future in the eye. With the same thirst and desire as our ancestors possessed when they brought light to humankind thousands of years ago.

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THE MONUMENTS

VISIONS & NARRATIVES Thessaloniki: A Metropolitan City of Two Empires 68

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Three World Heritage Monuments in Thessaloniki Reflect the Cityâ&#x20AC;&#x2122;s Transition from Late Antiquity to the Christian-Byzantine Era. Christina Mavini, Archaeologist-Museologist, Tour Guide, A.U.Th. Michael Sakellarios, Historian, Tour Guide, A.U.Th. Ioanna Trikouki, Historian, Tour Guide, A.U.Th. 69

At the dawn of the 4th century AD, Rome oc280 AD, he embraced the new religion at an early of 1917 caused extensive damage to the Patron cupied territories from the British Isles to Egypt age. He attended Christian gatherings, resulting Saint’s basilica. During the process of restoration and from Spain to Syria. Just a few years before in his imprisonment under a public bath-house. craftsmen made use of architectural elements the turn of the century, it had become apparent It is said that a young Christian called Nestor visitfrom the entire history of the church’s different ed Demetrius requesting spiritual support before that the vast empire could not be managed building phases. Thus, the visitor may notice a facing the notorious gladiator Lyaeus. Against all properly under absolute monarchy, leading to diversity of columns and capitals, fragments of odds, Nestor prevailed, infuriating Galerius who the installation of a new administrative system the church’s marble, in addition to the eleven had also attended the spectacle. Assuming DemTetrarchy. The empire would now be divided into votive tables covering the period from the 5th to etrius was behind the unexpected outcome, he four sectors to be ruled by two elder, “Augusti” the 9th century. ordered the beheading of Nestor and the killing emperors and two lesser “Caesars.” Yet, the fire contributed to the underground of the saint by impalement. Maximianus Galerius, Caesar of the eastern part complex being uncovered below the church A small church was first built on the site of of the empire, selected the city of Thessaloniki as altar. Here were remains of a Roman bathhouse Demetrius’ martyrdom, and, subsequently, a his administrative seat. Since 42 BC, Thessaloniki where tradition would have it the Saint had been larger basilica, similar in size to the present one. had enjoyed the status of a “free city” (Civitas incarcerated and martyred. Very quickly Demetrius became a cult figure libra) after its refusal to provide refuge to Julius At the north eastern corner of the basilica stands with pilgrims from various parts of the empire Caesar’s murderers. On the threshold of the 4th the chapel of Saint Euthymius, decorated with visiting his shrine in great numbers. Accounts of century AD, the city was at the acme of its histo13th and 14th century murals of the Macedonian ry. Populous and cosmopolitan (as it still is), the the saint’s miracles, spanning from the 6th to the School, a feature attesting to the long-lasting seat of the empire’s high priest, full of commer20th century, present him on horseback upon contacts between Constantinople and Thessaloniki. cial and cultural life, with its own mint, complex the ramparts of the city walls as a protector of its Whatever happened then to the Rotunda in a urban areas, a theatre-cum-stadium, a library citizens from danger at critical moments. as well as a market place and a Roman Odeon, world of religious and administrative transition? The city has been honouring its Patron Saint on Thessaloniki was also situated on It is believed that during the 5th the Egnatia Road (Via Egnatia) century AD the circular building and constituted one of the most was transformed into a place of prosperous and vibrant of the Christian worship and possibly empire’s great cities. dedicated to the “Asomatous Everything starts out in Thessaloniki, Upon this solid foundation (Incorporeal) Saints” or the every single thing wants to be Galerius set an ambitious urban “Archangels”. Some scholars have project in motion. His goal was to associated this dedication with and turn into something, bedeck the city with magnificent the designs in the mosaics on the yet nothing ends up facilities, baths, public adminisupper walls, although new intertration buildings, plus a triumphal pretations are presently being the way it started. arch (nowadays called Kamara), mooted concerning this matter. N.G.Pentzikis its panel reliefs depicting and Visitors now entering the Rotunda celebrating his military exploits. can look upward and wonder at a The remains of these structures bright triple-tier mosaic decoration, in glittering gold, bright colare still visible to this day and ours and motifs and a variety of extend, to the north, as far as religious and lay symbols from a period of transithe Rotonda, a cylindrical building topped by a October 26 for centuries. Commencing on the tion between the ancient world and Christianity. semispherical dome, an architectural construcfirst day of that month and ending on November 3rd, celebrations and festivities for the Saint tion comparable to the Pantheon in Rome. The Angels, supplicant martyrs, officials in resplendent garments, façades of buildings, stars, fruit included sermons, and on the eve of the feast building, connected with the arch by a covered triumphal way, was possibly created as a temple day there was a litany - “emulation of the good as well as the legendary phoenix at the centre of the ceiling portrayed upon a radiant disc: all dedicated to the gods of the Tetrarchy. Imperial athlete’s course” the Saint had covered on his these create a uniquely structured and executed religious policies until then had leaned either way to martyrdom. Between October 20 and 27 composition of superior conceptualization. toward monotheism in the form of the Unconthe Demetria fair was held outside the western quered Sun (Sol invictus) or the revival of the Later, the Rotunda underwent the refurbishing walls of the city, attracting a noisy and motley glories of ancient Roman and Greek divinities. required by the liturgical needs of the new mix of merchants and pilgrims. At the very end of his life, in 311 AD, Galerius put religion, chief among which was the opening of Twice St. Demetrius’ basilica was destroyed by an end to the persecution of Christians with his the apse to face east. In the 16th century with fire and both times quickly renovated to look as Edict of Toleration, published exactly two years the Rotunda then being utilized as a mosque it did in photographs taken at the beginning of before the signing of the Edict of Milan. His prior the same space was restructured to face Mecca. the 20th century. During the Ottoman occupation, the church of St Demetrius was converted actions, however, had been anything but concilIt was reopened as a church in 1912. Following iatory toward Christians whom he had harassed into a mosque. Christians were allowed to pray substantial restoration work, it is now first and to the point of the elimination of some of the and worship in an isolated section in its north foremost a museum, though regularly used as a more prominent individuals, some of whom later western corner. place of worship. became saints of the city. On October 26, 1912, exactly on the Saint’s Day, Among them was Demetrius, a man of noble orThessaloniki became part of the new Greek In the Ano Poli - the Upper City - section of Thessaloniki, an area with no high rise building and igins, an official in the Roman military, who later state and the basilica was returned to Christian in which structures have bedrock foundations, became patron saint of Thessaloniki. Born about worship once more. Unfortunately, the Great Fire 70

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Γενική άποψη του εσωτερικού του παρεκκλησίου του Αγίου Ευθυμίου. 71

there survives a small, yet fascinating and awe-inspiring church, now miraculously replaced by the Epiphany mosaic. Ignatius’ Diegesis ends known as “Hosios David”. Its original ground plan was square, though with Theodora being led to her martyrdom, having refused to offer it no longer has its western side. It was the main church of Latomos sacrifices to pagan idols. Before surrendering to the Imperial Guard, monastery (“latomos” referring to the local stone quarries) dating from she ordered that the mosaic be covered with a bull’s hide, bricks and the 5th century and is one of the earliest Christian buildings in Greece. plaster. An exquisite mosaic adorns the apse of the altar, stylistically and iconoIndeed, the mosaic was covered, precisely as described, in the later graphically akin to those in the basilica of stages of the Byzantine iconoclasm, to be Santa Pudenziana in Rome, reflecting the uncovered only when the Iconomachy perare quality of early Christian mosaics. riod ended around 843 AD. It was covered The link between this church and Latomos once more during the Ottoman period, to again be revealed in 1921. monastery was made through an 11th or Nowadays, one can freely view these 12th 12th century hagiological text by Ignatius, the abbot of Akapnios monastery. He and 13th century mural masterpieces that describes in every detail the Epiphany reflect the cultural prominence of Thessadepicted by the mosaic: it is the appearloniki during the Komnenos dynasty. ance of the beardless Christ upon a cloud Ten years after Galerius’ death, Constanof light, flanked by the images of prophtine the Great endowed the city with a ets and other symbolic representations. new harbour and reinforced the city walls, planning to use Thessaloniki as the capital Strangely enough, Ignatius’ lively Diegesis also includes an account of how Caesar of the Empire. One hundred years after Galerius’ own daughter Theodora was conthe transfer of the capital to Byzantium, verted to Christianity and baptized by the later named Constantinople, Thessaloniki bishop of Thessaloniki. Seeking to fulfil her remained the greatest military and political duties as a Christian, Theodora asked her hub in the Balkans. father to build a bathhouse for therapeutic Narratives and visions, visible remains and purposes on the upper slopes of the city the stories about them envelop with an near the stone quarries. Taking advantage enchanting aura the monuments that of her father’s absence conducting military experienced the trials and tribulations of campaigns, Theodora secretly oversaw the the transition from late antiquity to the St. Demetrius with the founders of the church beside him: to the right the building of a small church. After she comByzantine era. Bishop of Thessaloniki and his left Leo the Eparch. Mosaic of the 7th cent. AD. Northern side of the right piers of the sanctuary missioned a hagiographer to portray the Like all things suspended between any two Virgin Mary on the apse, the depiction was worlds.

The Epiphany on the mosaic adorning the apse of the sanctum altar inside the St. David-Latomou monastery 5th-6th cent AD

View of the area and parts of the crypt and sections of the ciborium of the 10th cent. AD. Vessels intended for collecting essence spurting from the body of St. Demetrius. 12th-13th cent. AD

For the last two years, the authors of the article have been collaborating with the VIP Service and the people of SANI RESORT, providing guests with a total experience tour of acquaintance with the place and its peoples. True to the high level of VIP services, they utilize a cross-disciplinary and experiential approach toward the monuments, locations, and natural environment, aiming during the tour to raise awareness of the intrinsic links between human activity and locations. All three guides are graduates of the Intensive Course for Professional Guides of the Interuniversity Master's Program â&#x20AC;&#x153;Museology-Cultural Managementâ&#x20AC;? of the Aristotle University of Thessaloniki, a qualification certified by the Ministry of Tourism. They offer their services to tourists visiting popular destinations, such as Thessaloniki, Vergina and Meteora, as well as a number of lesser known treasured antiquity locations.

St. Demetrius

Rotunda

Latomou Monastery / Osios David

Agiou Dimitriou 83, City Centre, Thessaloniki 54633

Ag. George, City Centre, Thessaloniki, 54635

Opening hours: Church: Monday - Sunday 08:00 - 22:00

Winter : Monday - Sunday 08:00 - 17: 00

Epimenidou 15, (Ano Poli) Upper City, Thessaloniki 54633

Crypt: Tuesday - Sunday, 08:00 - 14: 00

Summer: Monday - Sunday 08:00 - 19:00

Monday-Saturday 09:00 - 12:00 // 18:00 - 20:00

Tel: 2310 270008, 2310 260915

Tel: 2310 968860 / Admission fee: 2 euro

Tel: 2310 261376

Myths of yesteryear, truths of today

P a r o d y i n g He s i o d ,

Auguste Corteau

r em o u l d s t h e

be l o v ed s t o r i e s

from our childhood,

i l lu m i n at i n g

t h e f u n n y s i de o f t h e

fa s c i n at i n g a d v e n t u r e

t h at t h e a n c i e n t

G r eek s c o n t r i v ed t o

g i v e me a n i n g

to their world.

By Argyro Barata 76

ndowed with boundless imagination and spontaneous humour, Auguste Corteau in his latest book “Modern Greek Mythology”, targets Olympian gods and mythical heroes, presenting us with a satirical text, without aspiring to introduce a textbook to supplant the plethora of excellent tomes that already record Greek mythology. Motivated by the myths of Hesiod, the second most significant poet after Homer, who through his works described the beginning of the world, Corteau satirizes modern Greek society, allegorically transporting the mythical heroes to the present day. As he comments, “You can’t have a piece of humorous writing without including currently relevant elements and anachronisms that refer to the specific period of authorship. Thus, there are clearly such sidelong glances in my book”. A comparable parody was written in the middle of the previous century by the distinguished journalist, playwright, scriptwriter and director Nikos Tsiforos, who was a source of inspiration for Corteau. “From the homage paid in the title to the concept itself, my little book owes its existence to Nikos Tsiforos’ “Greek Mythology”. From that point on, it is a product of my deep love for the myths as a whole - I consider it is the most touching attempt of the ancient world to comprehend and reconcile itself with a cosmos that, the more it was investigated, the more chaotic it appeared”. He also sees it as a tribute to the great Tsiforos, whose erudition, narrative mastery, and comic genius were beneficial for Corteau, and he stresses that the book should under no circumstances be viewed as a sequel. “Tsiforos’ masterpiece is a profound, enthralling creation of encyclopaedic dimensions - besides laughter, it provides a concentrated treasure trove of learning. My little book is merely a series of humorous stories based on Hesiod”, he says, while describing Nikos Tsiforos as “My teacher and unrivalled idol”. Of great interest in this enjoyable read are the comparisons, inspired by the contemporary way of life, everyday scenes alternating with analogous ones from popular American television series. Simultaneously, the narrative “skips” between the formal detailed account in the third person, the dialogues of the heroes and the interpolated personal comments of the writer; a combination that makes it compelling reading.

h isto ry

evertheless, the questions the writer poses to himself in “Modern Greek Mythology” are numerous and various: How many illegitimate children did, in the final analysis, Zeus have? What was Pythia drinking to make her come out with such erratic oracles? Can we be sure that mighty Hercules’ labours were, indeed, twelve or perhaps did Eurystheus do the dirty on him at the last minute? And was the lassie, Eileithyia really as dense as her name (ηλίθιος = imbecile / halfwit) suggests or is it just a misunderstanding and we malign her without cause? Anyway, we asked him to describe what some of the heroes in his book would be like if they were alive today and he responded with a large dose of sarcasm: “Zeus would undoubtedly be driving around in a monster vehicle smashing the environment to smithereens, and I’m very sorry to say that he would fanatically vote for Trump. I would like to believe that Hera will have liberated herself from the patriarchally structured tyrannical role attributed to her by the society which shaped her, while I picture Dionysus making sexual advances in Exarchia (Athens) and drinking a plastic bottle of tsipouro from a kiosk. And, it goes without saying, there would be drinks all round. From some reason, I am convinced that gambling would be the undoing of reckless Theseus, while Hercules, as a demi-god of our times, would not allow the ambient gloom to tamper with his children”. An entertaining narrative, with mythology conveyed using ingenious expression and modern terminology and with the author, through his comments, “joining the party”; because minus the gods and their histrionics, the truth, might possibly be, as he himself says, a little boring! 77

s a n i l i fe

Sani news

A new season means new experiences at Sani Resort!

Our enthusiastic repeat guests are very well aware of this fact, which explains why they come back year after year to enjoy the positive energy and get a taste of everything going on in its domain and make their summer more enjoyable, entertaining, vibrant, stylishâ&#x20AC;Ś

sani life

E a c h n e w y e a r i s s p e c i a l a t S a n Re s o r t , w i t h 2 0 1 7 be i n g n o e x c e p t i o n , a s i t p r e p a r e s t o w e l c o me y o u w i t h s u r p r i s e s !

The hottest news item this year concerns Sani Dunes, the new, super-luxury hospitality facility, whose official opening is scheduled for June 2017. Just a very few metres from the sea, it provides fantastic amenities with modern, attractive decor of hand-crafted furniture, delicate fabrics and relaxing colours. Guests have at their disposal a private beach, large swimming pools and an exclusive spa, as well as the opportunity to select music from an exclusive list while savouring their food and drink. And if they are in the mood for a tour, they can have a unique experience exploring the Halkidiki peninsula in a luxury Volvo S90. Now, turning to the already familiar sections of the Resort, that, even so, always have something new to offer, we commence from the Sani Club, that now has two new types of room available: the One Bedroom Bungalow Suites with a private garden or private swimming pool; and the Two Bedroom Bungalow Suites with a private swimming pool and sea view. In addition, we have the new Welcome Lounge, the refurbished Mini Club with a child minding service for the ages of 4 months to 4 years and 4 years to 11, and a new offering to excite the children - robotics with Lego -, an upgraded children’s playground, an indoor heated swimming pool for moments of relaxation even on cold days, and revamped outside pools, with a new one just for adults. A great bonus are, of course, our new restaurants, the Pines and Cabana, the former with a philosophy of “from the farm to the table”, and the latter inspired by the shores of southern France. A delicious breakfast, lunch and dinner is always provided by the familiar to all Olympus, while the classic Ouzeri exclusively serves Greek dishes and select Greek wines - it is noteworthy that Sani Resort restaurants each possesses a wine list numbering over 300 labels. The “journey” continues to the Sani Marina, the wonderful “archipelago” at the heart of the resort, with the award-winning Tomata serving the most select dishes Mediterranean cuisine has to offer, the refurbished atmospheric Sea You bar, the Ergon with a new, oriental menu, the fantastic Vosporos for choice Greek flavours, in addition to a new entry, the renowned chef, Thiou who at the Asian restaurant will serve her amazing dishes. Even teenagers will discover something brand new at the marina, namely, the Ozone club for the 12 to 17 age group. At Sani Beach, the Mini Market will have more products on its shelves than ever before, while at the famous Bousoulas bar you will delight in the ultimate quality of service with new brushstrokes. Of course, the celebrated White Nights will be taking place throughout the summer, when popular DJs play their selections exclusively for Sani Resort visitors; the same time as the parties at the Garden Theatre will spur them on to dance from latin to disco and from funk to pop. Good health and physical well-being are represented in the best possible way: from the remodelled My Spa, where professional therapists offer treatments devised by Anne Semonin, to the new football pitch at the Sports Centre, and bicycle tours of the surrounding countryside available every morning.

AWARDS 2017 TRIP ADVISOR

PRESS QUOTES SELECTION

“Top 25 Luxury Hotels in the World”

“Das Sani Resort im Norden Griechenlands liegt idyllisch an weitl�ufigen Str�nden am Rande eines Naturschutzgebietes und bietet Entspannung in luxuri�sem Ambiente”

Porto Sani

Vogue, (June 2016), Germany

“Top 10 Hotels for Families in the World” Sani Beach

“Top 25 Hotels for Families in Europe” Sani Beach Sani Club

“Everything seems to be designed to please families and children” The Daily Telegraph, (February 2016), UK

“Top 10 Luxury Hotels in Europe” Porto Sani

“Top 25 Hotels in Europe”

“Sani Resort: l’elegance au bord de l’eau” Elle magazine, (May 2016), FR

Sani Asterias Porto Sani

''Top 5 Hotels, Greece”

“White beaches, welcoming rooms and 24 restaurants is everything you need for a 5-star holiday”

Sani Asterias

Marie Claire, (March 2016), UK

Porto Sani

“Top 5 Hotels for Families, Greece” Sani Beach

“Family Fun in Sani Resort in Greece” London Evening Standard, (April 2016), UK

Sani Club Porto Sani

“Top 5 Luxury Hotels, Greece” Porto Sani Sani Asterias

“Destination pour les Grands et les petits” La Parisienne (June 2016), FR

“La destination de l’�t�” L’Obs (April 2016), FR

“Top 5 Hotels for Service, Greece” Porto Sani

“Sani Resort goes above and beyond in the eco stakes” Family Traveller, (May 2016), UK

Angels & Urchins, UK

“Best Family Resort in the world”

Golden Hat GOURMET Awards

Tomata Restaurant Water Restaurant Alexis Restaurant EU Blue Flag award

Sani Club Sani Marina Sani Beach 86

“Le Chic � la Grecque” So Family magazine, (April 2016), FR

“Un hotel familial au cadre divin” MILK magazine (March 2016), FR

“In a vast eco reserve is a gloriously chic, purpose-built Greek village” Conde Nast Traveller, (August 2016), UK

“Tester chaque jour des restaurants différents…” Version Femina, (April 2016), FR

IN THEIR FOOTSTEPS 12

LITTL E S E CR E TS FOR TH E B E ST POSSI B L E STAY . SANI R E SORT â&#x20AC;&#x2122; S E M PLOY E E S A B OV E ALL K NOW HOW TO ACHI E V E THIS . FOLLOW TH E M ! photos: aris rammos

13 14

THE Q U EST I O N S

Which is your favourite Sani Resort view?

If you were to give five tips to Sani Resort guests which would they be?

3. Which 4.

Your favourite beach?

Your favourite cocktail?

Your favourite spot for a romantic meal?

Your favourite dish?

Your best kept secret?

9. When 10.

16 88

is your beloved Sani Resort activity?

is your best time for relaxation and why?

If you had a further beloved spot at Sani Resort which would it be?

SANI CLUB

1 /Theodoros Giannoulis

Sani Club Hotel Manager

1. The rear garden of the Ouzeri. 2. A swim at Bousoulas beach. Take advantage of the opportunity to become acquainted with new tastes from eminent chefs at Sani Gourmet. To observe the wetland birds. Use Dine Around for easy access to the resort’s restaurants. Attend musical performances at Sani Festival. 3. Archery. 4. VIP Dunes. 5. Nautilus.6. Table number 35 at Ouzeri, under the pine trees with a sea view. 7. Baby chicken at the Dunes, cooked on the oven grill. 8. The “Mytiline” shipwreck: the boat sank one stormy night in 1961 in deep water nearby. A great experience for lovers of underwater exploration. 9. At 4:30 pm at the archery area. 10. Bousoulas beach.

2 /Lia Papaeconomou

Sani Club Guest Relations Manager

1. The view of Olympus. 2. Try the variety of gastronomic choices. Enjoy the sea to the maximum. Treat themselves to spa visits. Hire a boat and circumnavigate the Sithonia coastline. Enjoy shopping at the marina. 3. All the ecological activities and paddle-board yoga. 4. Undoubtedly, Bousoulas beach. 5. Aperol Spritz. 6. A table at Ouzeri. 7. Pasta with truffles at the Dunes Restaurant. 8. Every day there is something new to relish at Sani Resort. 9. At the Sea You Bar after work, to enjoy the atmosphere of the marina with a signature cocktail. 10. The Sani hill for its positive energy and unforgettable moments during the Sani Festival.

28 Cycling in the forest and scuba diving

3 /Pavel Murans

Sani Club- Rooms Division Manager

1. The sunset from the Pool bar of Sani Club is a must. 2. To experience the Greek evenings at Sani Club. To indulge in the Exotic Black Sand Body Scrub therapy. Select the bee-keeping tour. Attend the Michael Jackson show at the Garden Theatre. 3. Bird watching in October. 4. Bousoulas. 5. The Manhattan at Ammos bar. 6. The balcony of Katsu restaurant. 7. Roast fillet of sea bass at Tomata. 8. Spear-fishing. 9. At 6 pm at Dunes bar. 10. The Sea Breeze bar at Porto Sani.

30 27

24 25

26 89

SANI CLUB

sani ASTERIAS

4 /Vasilis Papavasiliou,

6 /Kostas Tsoukalas

7 /Asterios Drossos

1. The Sani Hill. 2. Smile. Smile. Smile. Smile. Smile! 3. Archery. 4. Dunes Beach. 5. Nautilus. 6. On the candlelit beach. 7. Baby chicken. 9. Sunset at Sea You.

1. Sunset at the Sani Club Ouzeri. 2. Choose a different restaurant every evening for a total gastronomic holiday experience. Attend the Garden Theatre performances. If present during Sani Gourmet, it is a must. Don’t miss Sani Festival’s Jazz on the Hill. Enjoy a Bird Watching tour. 3. Fishing, as well as visits to the traditional market in Thessaloniki. 4. The unfrequented beaches that guests may discover with the use of a boat. 5. Pink Margarita from the Over Water bar list. 6. The Over Water restaurant. 7. Risotto with potato and truffles. 8. In our cellar we have the oldest Greek wine, from 1944! 9. At the Over Water Bar after 6:30 pm. 10. The Ammos restaurant.

1. The view of the still snowcapped Olympus in May, the moment I’m swimming at the beach. 2. Ask from us whatever they desire and do not (yet) have. The best time for a swim is 7 am to 8 am and 6 pm.to 7 pm. Visit the Sani wetlands, Thessaloniki, the Petralona Cave, and the Wine Museum at the Gerovassiliou Estate. Dine at the Over Water restaurant. Relax and enjoy their stay. 3. A bicycle ride in the forest and scuba diving. 4. Asterias beach at 6:30 pm 5. Spicy Cucumber Daquiri by Anna Laton (Sani Resort Best Bar Tender 2016). With rum Zacapa, chilli peppers, Grand Marnier, cucumber and lime juice. 6. At sea! 7. Scallops with mashed potato and Morel mushrooms. 8. I am an “open book”! 9. At 7 am and 6:30 pm at Asterias beach. 10. A sea view suite at Sani Club.

8. The trolley with choice cheeses. 9. Late evening at Sea You. 10. The Poll Bar at Sani Dunes.

8 /Razvan Ponea

1. Sani Marina from the Over Water restaurant. 2. Don’t miss the Sani Festival. Attend performances at the Garden Theatre. Go to the White Party at Bousoulas. Organise “expeditions” into the forest and bird watching in the Sani Wetlands. Join a cruise around Halkidiki. 3. Beach volley, and sailing at the Sani Sailing Academy. 4. Bousoulas and Sani beaches. 5. Strawcumber Fructus by Anna Latou made of Gin Monkey 47, fresh purée and strawberry liqueur, cucumber, basil and pepper. 6. A meal on board a boat. 7. Fried scallops with purée and mushroom ragout. 8. Louis XIII Remy Martin cognac, from the Water bar’s excellent cellar. 9. Sunset at the Sea You bar. 10. The Sani Club Ouzeri.

Sani Club-Food & Beverage Manager

5 /Antigoni Naskami

Sani Club - Ass. Hotel Manager

1. The view from Sani hill. 2. To download the Sani application. Dine at as many of the resort’s restaurants as possible. Book one of our cruises. Visit the wetlands. Enjoy a Club spa therapy. Pottery classes. 4. Undoubtedly, Sani Club’s beach. 5. The Drop. 6. A table by the sea at Dunes restaurant. 7. Pasta with seafood at the Ouzeri. 8. At sundown go to the Sani Club lobby and from there wonder at the view of Sani dominated by the hill. Real magic! 9. At 6 pm at the Pool bars of Sani Club. 10. The Water restaurant of Asterias.

Assistant F&B Manager

F&B Manager

Restaurant Manager Water Restaurant

1. The moment the afternoon cruise boat weighs anchor at the Marina. The panoramic view of the resort is enchanting at that time. 2. Enjoy a meal accompanied by wine at the Over Water restaurant. Participate in the Water Sports and Scuba Diving Centre activities. Take a trip to Meteora. Experience a private cruise. Taste the local wines. 3. Football and cycling at Sani Club. 4. Bousoulas. 5. Earl Grey Fizz with vodka, Earl Grey tea and champagne. With fresh fruits it’s a wonderful aperitif. 6. On the candlelit beach. 7. Beef tartar marinated with Armaniak at the Over Water restaurant.

9 /Olena Novicova

Assistant Water Restaurant Manager

1. The view from Sani hill. 2. Go to the Mojito Latin party. Attend the Garden Theatre performances. Try the different dishes at the Sani Gourmet Festival. Visit all the resort’s restaurants. Attend the Sani Festival performances and enjoy the water sports. 3. Tennis. 4. Bousoulas and Asterias. 5. Wild Hibiscus Mojito 6. The dunes restaurant. 7. Fillet of beef with asparagus. 8. I don’t have one! 9. Sunset at Bousoulas beach. 10. The new restaurant and our new, just for adults Sani Dunes hotel.

10 /Christina Karagouni Bar Manager Water Bar

sani life

sani ASTERIAS

11 /Kelly Krystallidou

SANI BEACH Front Office Manager

1. The view of the resort from Sani hill. It is brilliant and enchanting accompanied by the sound of superb music. 2. Make a booking at one of the restaurants during Sani Gourmet – incredible flavours from superb chefs. Try black Alaska cod at the Katsu restaurant. Book a cruise on the Sani Swan – a real experience. Dance the night away at the Bousoulas White Party. Enjoy a private dinner at Asterias Beach. 3. Archery at Sani Club. 4. Bousoulas beach. 5. Mandarin Wave with sake, vodka mandarin, honey, lemon and orange juice. 6. The Katsu restaurant. 7. Risotto with king prawns, tarragon, lime, miso and butter at the Tomata restaurant. 8. Bitter chocolate croquettes with sorbet mango and Mandarine Napoleon liqueur at the Tomata restaurant. Unbelieveable! 9. 8 pm at the Sea You bar, with summer music. 10. The Sani Club lobby. The view from there is incredible.

12 /Kevin Kainz Sani Asterias-General Manager

1. The sea view while walking from Sani Asterias to the seashore. 2. Remain at the beach for as long as you can, enjoying the sunset. Enjoy the Icy Treatment facial therapy at Spa Retreat – a magical experience. Hire a boat and explore the surrounding turquoise waters. Attend the Garden Theatre performances, a singular experience for the whole family. Take the advice of experts who will help them identify superb Greek wines. 3. Tennis, and cycling in the woodlands. 4. Bousoulas beach during the White Night Party. 5. Gin tonic with Monkey 47. 6. A corner table at the Over Water restaurant. 7. Risotto with leeks, potato and truffles. Magical! 8. Greek coffee cheese cake at Ergon restaurant, Sani Marina. 9. About 10:30 pm at the Sani Marina Sea You bar. 10. The Dunes restaurant, for its excellent atmosphere and outstanding menu.

13 /Roman Zaleta

Sani Beach - Veranda Manager

1. The Sani hill view, from where I can see the infinite azure of the sea and the entire resort. 2. On arrival take a little time to become acquainted with the environment and learn about all that Sani Resort has to offer. Be informed about the restaurants, Halkidiki tours, and athletic activities and, without fail, spa therapies. There are numerous means to enjoy one’s vacation – with relaxation and activities. 3. A cruise at sunset. 4. Bousoulas beach. 5. The Cosmopolitan. 6. Sani Resort possesses such beautiful locations that each guest may discover his/her personal spot. I’ll keep my own to myself! 7. A very special dish for me is the Vitello Tonnato at Macaroni. 8. The unusually friendly relationship between visitors and Sani staff. 9. 5 pm at Bousoulas Beach bar. 10. Sani Beach Club.

14 /Anastasia Kati

The view of the resort from Sani hill

Central Reservations Manager Sani Resort

1. The view from Sani Club of the cape of Sani. 2. Visit as many of the restaurants as possible. Do yoga on Sani hill. Bird watching with our eco-guide. Cocktails at Sea You. Private Cruising. 3. A concert under the stars within the framework of the Sani Festival. 4. Bousoulas beach. 5. Rose Devil at Sea You. 6. Ammos. 7. Rib-eye at Ergon, Sani Marina. 8. The view of Sani Resort from the Sunset boat. 9. Early in the morning. 10. From this year, our new hotel, Sani Dunes.

15 /Thanos Poursalides

Guest Relations Officer

1. The view from the room of the B building of Sani Beach. The view of Bousoulas is simply stunning. 2. Dine at all or as many restaurants as possible. To participate in as many activities as they can. Go to the White Night Party – see you there! Enjoy the experience of a cruise. The Garden Theatre and musical performances are not to be missed. 3. Bird watching in the wetlands, scuba diving, tennis, basketball and swimming. 4. Bousoulas. 5. Sex on the beach, but Panos got there before me! Thus, instead, a Mojito. 6. A table beside the sea at Ammos restaurant. 7. Spaghetti – a very original choice for sure! 8. A night-time stroll on Sani hill. 9. A walk around Sani Marina at Sunset. 10. Sani Club, wonderful in every way. You can also dine there and have a superb view.

Sani Eco Days at the Marina

Yoga on Sani Hill

Sani Festival

PORTO SANI

16 /Athanasios Spiridopoulos

17/Christina Georgopoulou

18/Katerina Anastasaki

General Manager Sani Dunes & Porto Sani

Rooms Division Manager Porto Sani

Front Office Manager Sani Dunes

1. The beach with its crystal clear waters, the white sand, the incredible sunset and the renowned White Night Parties! 2. To utilize the Dine Around Programme – the best way of becoming familiarized with Sani Resort cuisine, with excellent choices and incredible prices. To discover the resort and surrounding area, downloading the pertinent applications. To return, booking for their next vacation a room at Sani Dunes: it is meant for adults and families with children over 12 years of age, offering the opportunity for a carefree vacation without…interruptions. Enjoy the best beaches in the Mediterranean that have available, among others, a Babe Watch Service. Attend Sani Gourmet and the Sani Festival. 3. Many: Sani Eco Days at the Marina, Bird Watching tours, the Sports Centre, Sani Running Challenge, private yoga and pilates lessons. 4. Bousoulas beach. 5. Pink Grapefruit at Sea Breeze bar, made using Campari, fresh pink grapefruit, fresh lemon juice, honey syrup, champagne… 6. The Katsu restaurant. 7. The fantastic Rib-eye at Tomata restaurant. 8. Timely booking! Cleverly plan your next vacation. 9. Sunset, with a cocktail at the Sea You bar before dining. 10. Sani Dunes.

1. The view from Sani hill at sunset. 2. Schedule spa therapies, activities at the Kids Club and restaurant bookings. Let us know if they wish to make any room changes, for us to satisfy their requests. Select a personal service including a private cruise, a romantic dinner on the beach, a private guided tour. Visit one of the more than 30 restaurants and bars the resort possesses, with dishes whose basic ingredients are local and seasonal produce; and excellent wine lists with labels from home and abroad. Enjoy the pop up events, the wonderful nights, the entertainment and activity proposals. 3. Bird watching at the Sani wetlands. 4. Bousoulas! Kilometres of crystal clear waters and white sand! 5. Every cocktail with fresh fruit at Sea You bar. 6. A front table at Byblos restaurant with superb flavours, a select wine list; and a view over the pool lit up in such a way as to resemble a lake. 7. The fried scallops at the Over Water restaurant. 8. Constructive criticism and recognition helps us to attempt to achieve the best results. 9. Sundown at the White section of the Sea You bar. 10. The verdant gardens of Sani Club.

1. I consider Bousoulas beach to be one of the most beautiful locations. The colours when the sun goes down and the tranquillity of the beach are priceless! 2. Spend time on the beach and the fantastic pools and enjoy the combination of pine trees and sea. Visit the Sani wetlands. Dine at as many of our outstanding restaurants as possible. Experience a Greek evening at Artemis and then a White Night. Return – Sani Resort offers so many choices that it is impossible for them all to be experienced in just one visit. 3. Yoga on Sani hill, the Cliff Hiking Tour and the Sailing Academy. 4. Sea You and Bousoulas beaches. 5. Zombie at Sea Breeze bar. 6. A good table at Over Water restaurant. 7. The Wagyu Fillet at Byblos restaurant. 8. Prior to leaving the resort, book a cruise to the Sporades with the “Vendavel” speedboat that provides three spacious cabins. On their return, a taxi will collect them and take them to the airport. 9. A coffee at 5 pm at Sea You bar. Wonderfully Greek, as if you were on an island! 10. If I was obliged to work elsewhere, I would choose Sani Asterias.

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porto sani

19/Angelos Hatzivasiliades Executive Guest Relations Sani Dunes

1. Bousoulas beach. 2. Relax. Enjoy themselves. Eat a lot. Sleep a lot. Allow us to make their stay unforgettable. 3. Yoga on Sani hill at sundown. 4. Asterias beach. 5. Long Island Ice Tea. 6. The Byblos restaurant. 7. Wagyu Fillet. 8. A smile may not reveal happiness, but it can engender it. 9. An afternoon cocktail at the Sea You bar. 10. The Water bar, with a Tequila Sunrise.

20/Nikos Ouzounis Food & Beverage Manager Sani Dunes

Sunset on Bousoulas Beach

21/Maria Tokalidou Sous Maître Sani Dunes Restaurant

1. Sunset from Sani hill. 2. Go to the White Party at Bousoulas. Explore the pathways through the forest. Shop at the marina stores. Breakfast at Porto Sani. Organise a V.I.P. cruise. 3. Sani Gourmet. 4. Bousoulas. 5. The Negroni. 6. Byblos restaurant. 7. Black cod. 8. It’s a secret! 9. After 10 pm at Sea You bar. 10. Sani Dunes.

1. The view of the sun setting from Sani Marina relaxes me. 2. Enjoy their vacation. Discover the resort. Shop at the marina. Live the experience. Satisfy their senses. 3. The Gourmet festival. 4. Bousoulas. 5. Bloody Mary. 6. The Byblos Caviar restaurant. 7. The scallops. 8. I won’t divulge it. 9. To enjoy my tea at Creperie. 10. Sani Dunes.

22/Babis Apostolides

23/Achilleas Gousbasaniotis

Bar Manager Porto Sani

Personal Trainer Porto Sani

1. Sunset at Bousoulas beach. 2. Just once isn’t enough, so they should return. Explore the entire resort and be amazed by what they discover. Go for a morning stroll along the beach which you will have all to yourself. Discover the shops and restaurants at Sani Marina. Indulge in the ultimate in shopping from the luxury stores. 4. Bousoulas. 5. The Negroni with its equal amounts of gin, Campari and sweet red vermouth. 6. The Dunes restaurant. 8. If I tell you, it won’t be a secret anymore! 9. A walk around the Marina early in the morning. 10. I adore Porto Sani!

1. The view from the Porto Sani gym. 2. Visit the Porto Sani gym. Come by the Spa Suite. Dine at the new Asian restaurant. Go to the White Nights Party at Bousoulas. Try a signature cocktail at Sea Breeze, Porto Sani. 3. To guide the Jogging tour. 4. Bousoulas. 5. Mojito strawberry. 6. Dunes restaurant 7. Rib-eye. 8. The impeccable service at all locations and sectors. 9. The afternoon hours at the marina with its view of the sunset. 10. The Sani Asterias Suites.

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24/Dimitris Tozakidis Assistant F&B Manager Sani Marina

1. The view from the Sea You bar and the Sani hill with Olympus in the background. 2. Book for the Dine Around programme and thereby try all the singular dishes offered by the resort’s restaurants. Visit Sani Marina at the “heart” of the resort to have a unique sensation. Visit our beaches to enjoy the crystal clear waters. Live the experience of Sani Gourmet. Book a cruise to get an amazing view of the resort from the sea, as well as an incredible sunset. 3. Bird watching and exploration of the forest. 4. Sea You and Bousoulas. 5. Sani Asterias beach. 6. Black cod at Katsu restaurant. 7. Koutsoupia beach, just two minutes away from Sani Resort. 8. At sunset from Sea You bar with a cocktail before dining. 9. Sani Club.

26/Dimosthenis Tsakiris Waiter αt Asian

1. Sani Marina. 2. Relax. Enjoy themselves. Stroll around the whole resort. Try new flavours. Attend the shows. 3. Water sports. 4. Sea You. 5. Mai –Tai. 6. An Asian dinner. 7. The beef fillet. 8. I don’t know. 9. Between 2 p.m. and 7 p.m. at Sea You. 10. Sani Dunes.

25/Panagiotis Mitsioudis

27/Anna Botarenko

29/Lemonia Aivalioti

Assistant waiter at Vosporos

Waitress αt Asian

Bartender-barista at Patisserie

1. The tropical trees. 2. First of all, come to Greece and particularly Halkidiki and Sani Resort to learn our history. Second, Sani Resort has many activities for them and their children. The staff is at their disposal to make them feel completely at home. Enjoy the food at our restaurants and the views from wherever they are. And, finally, there is no need for them to leave the resort at all, seeing that there are from shops to a doctor. 3. Tennis and a stroll in the woods. 4. Bousoulas. 5. Cuba Libre, Mojito Raspberry and Cranberry. 6. Tomata restaurant at sunset. 7. Rib-eye at the Vosporos grill house. 8. Parties at Bousoulas beach. 9. A morning coffee at Sea You bar or a lovely evening meal at the Marina or Sani Club. 10. Porto Sani.

1. Sani Marina. 2. Make discoveries. Communicate those discoveries to others. Enjoy the service offered by the staff. Visit our spas. Try Asian dishes at our restaurants. 3. Water sports. 4. Bousoulas. 5. Oriental Mojito. 6. The Asian restaurant at Sani Marina. 7. Iberico Park. 8. The aura of summer. 9. At 9 precisely, Sea You bar. 10. Sani Club.

1. The sea view from the Sea You bar at the marina. 2. Choose from the wide variety of teas at the Patisserie. Experience the White Party at Bousoulas bar. Visit Eco Day every Sunday at Sani Marina. Take their children to the Disney show at the Garden Theatre. Organise a private cruise. 3. Mountain biking. 4. Sea You. 5. Cosmopolitan.

28/Glykeria Samara Waitress at Patisserie

1. Sani hill. 2. Try traditional Greek cuisine. Enjoy the sun, sea and water sports. Try the wide variety of teas at the Patisserie. Attend the Eco Days and become acquainted with Greece’s traditional produce. 3. Bird watching, a private cruise, yoga lessons. 4. Sea You beach bar. 5. Mojito Strawberry. 6. Sea You Up. 7. Roast Duck at Tomata.

30/Georgios Pertsinidis

Waiter at Macaroni

1. Sunset from Sani Tower. 2. Smile. Enjoy being in good company. Be hopeful. Learn from your mistakes. Be happy; the end of the season is approaching. 3. Water sports. 4. Bousoulas. 5. Rose Devil at Sea You bar. 6. The Macaroni restaurant balcony. 7. Beef carpaccio at the Macaroni restaurant. 8. Love your work and keep smiling. 9. Midday at Sea You bar. 10. Ammos.

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At the luxury

dunes

sani life

A h o t e l l i ke n o o t h e r .

T h at i s S a n i D u n e s , a n d i t p r o m i s e s

y o u w i l l e n j o y y o u r m o s t be a u t i f u l

h o l i d ay e v e r !

photos: heinz troll

he classic summer getaway goes up a notch in quality when one opts to holiday at Sani Dunes, a singular destination beside the sea and in natural surroundings, with a private beach right in front, a multitude of heated indoor and outdoor pools and luxury spas making it perfect for all, especially families with children over 12 years of age. Its 80 suites and 56 rooms promise an unforgettable stay, since they provide all that a contemporary traveller desires, and much more! Starting with the refined decor, including hand-made furniture and expensive fabrics, it creates the impression of a warm home environment, augmented by the amenities making the guest feel as if he is living in his own private space: a fridge, minibar, a Nespresso maker, whatever is needed to make coffee and tea, wi-fi, a flat T.V. with a satellite connection and facility permitting the selection of music stations and cable channels, a DVD and CD player, ipod/bose sound dock, a fully equipped bathroom with a jacuzzi, an electrical safe, air-conditioning, heating, round the clock service and, of course, a private veranda, garden and pool, depending on one’s choice of accommodation. All this is within one’s private area, because outside the luxury experience continues: on the beach with umbrellas, sun mattresses and outstanding service for all; at Sani Dunes spa, with

six private beauty care rooms, suites for couples with a private sauna, a Thai massage cabin, jacuzzi, gym and, naturally, the renowned tailor-made Anne Semonin signature revitalization therapies; at the restaurants, with Greek, Mediterranean, Asian, international, fusion and gourmet cuisines; and at the cafés and bars of Sani Marina Piazza, a Greek “island” in the heart of Sani Resort. “And what about the children?” is a natural query. This is their paradise owing to the superbly organised athletic centre and the wide variety of activities to choose from: tennis (six courts), table tennis, mini soccer, beach volley, sea sports - both mechanically and human powered - a gym, soccer matches, sailing, scuba diving, archery, a water park… For the environmentally conscious, both young and old, bee-keeping trips are organised, walking tours of the wetlands, mountain biking, and sunset cruises. Add to that yoga lessons on surfboards, the organisation of private sailboat trips, while all entertainment needs are covered by a full programme at the Garden Theatre and, of course, cultural activities of superior quality from the top European music event of its kind, Sani Festival. And an interesting financial detail: making an online booking using saniresort.gr you achieve a better price, with a myriad of means of transport to and from the Resort.

For your ease of selection, here is a brief description of the Sani Dunes rooms Double rooms delightfully furnished, with large windows that look out over the gardens and pools and spacious verandas. Family rooms comfortably appointed with lovely decor, a view over the gardens and pools, two furnished verandas and two bathrooms. Junior suites of different sizes and layout, looking out over the gardens or the sea, according to needs and preferences. Note the availability of Anne Semonin beauty products in the bathrooms of all the rooms and suites.

Road movie! Sani Resort has just had the brightest idea: to get you acquainted with Halkidiki by way of a luxury â&#x20AC;&#x153;adventureâ&#x20AC;? in a Volvo S90. In collaboration with Volvo Car Hellas, Sani Resort is offering a fantastic off-road experience along the Kassandra peninsula with the safest automobile around and a professional at the wheel. With Sani Dunes as the starting point, you will enjoy a two-hour adventure over forest trails, picturesque pathways and through olive groves leading you to the tip of the Poseidi headland, with its wonderful view over the Aegean to Mount Olympus; a marvellous feeling of freedom as you hold a glass of sparkling wine in your hand! A sense of adventure, unrivalled comfort thanks to Volvo, and incredible views will undoubtedly contribute to enriching your overall Sani Resort experience. This exclusive free service may be enjoyed on request at your hotel. Not to be missed!

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A state-of-the-art

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L u x u r y a s a n e v e r y d a y n eed c h a r a c t e r i s e s t h e r e n o v a t ed S a n i C l u b t h a t i s r e a d y t o w a r m l y w e l c o me i t s g u e s t s .

photos: heinz troll

ne of the top Mediterranean destinations, Sani Club welcomes its 2017 guests stylishly redesigned, offering even greater true comfort and luxury. Now, it has available 25 modern suites ideal for families, with one or two bedrooms and a private garden or two bedrooms with a private pool, in addition to 36 Junior suites. All are drenched in sunlight, owing to the large enclosed glass porches that afford a magnificent sea view. Naturally, the decoration, amenities and services are of a high standard, as anyone would expect from Sani Club, the moment that our guests also have at their disposal both a large swimming pool and a brand new indoor pool exclusively for adults, the outstanding â&#x20AC;&#x153;Pinesâ&#x20AC;? restaurant with gastronomic offerings whose raw material is local produce straight from the farm. In addition, at the La Cabane restaurant one may partake of a menu inspired by the CĂ´te d'Azur. The core philosophy of the Sani Club is the provision of an excellent vacation experience, meticulously thought out in its design, thereby giving an absolute guarantee of the high standards demanded from a hotel by demanding guests. 103

The Mediterranean

garden Ancient secrets w a f t f r o m t h e s w ee t s me l l i n g g a r de n s o f S a n i Re s o r t , w i t h p l a n t s t h a t be a u t i f y t h e e n v i r o n me n t , f l a v o u r t h e me a l s , p r o v i de s u p e r b be v e r a ge s a n d e v e n c h o i c e c o s me t i c and pharmaceutical i n g r ed i e n t s .

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Laurel (Daphne) of Apollo Endemic to our country, it is also called the “vagia” since it blossoms during the Easter period (in Greece the Sunday before Easter is called “The Vaion” to commemorate Jesus’ entry into Jerusalem being strewn with laurel (vagia) leaves). It was also of exceptional importance in ancient Greece, where laurel was the reward for good sportsmanship. It is an ornamental plant, yet also a must in a number of Greek recipes. Rosemary A plant of great ornamental value, which in the “white clover” variety is used for the creation of lawns or for planting in a raised flower box. It is widely used in Mediterranean cuisine, while also possessing medicinal properties. Wormwood (Artemisia) Known from antiquity, was so named to honour the Hunter

goddess, Artemis. It is also called the “absinthe” from its medicinal properties, known both to Hippocrates and Chinese physicians. Lavender A plant with a distinctive, strong fragrance, beautiful purple flowers, cosmetic and therapeutic properties, it has remained extremely popular from antiquity to the present day. Myrtle A symbol of love and peace, it has had from ancient times a myriad of other symbolic connotations ranging from beauty and youthfulness to a happy marriage (hence its use as a wedding bouquet). Its oil, leaves and flowers are used in perfumery. Scented Geranium Very fragrant, its leaves are used for spoon sweets, while it is thought to possess medicinal properties, with its tea assisting in the relief of nausea and migraines. Sea Fennel (Kritamo) With a distinctive flavour, it is suitable for salads, while also possessing therapeutic properties.

Dittany of Crete (Dictamo) Originally from Crete, it is named after Mount Dikti on the eastern side of the island. It is consumed as an infusion, while Hippocrates used it for its medicinal properties - from the healing of wounds to the treatment of rheumatism and arthritis. Marjoram A common Mediterranean plant, used in gastronomy, also as an antiseptic and anti-convulsive, and in perfumery, too. Savory Resembling thyme and oregano, it is very widely used in East Mediterranean cuisine, not only for its fragrance but also for being beneficial to the digestion. Indeed, it also possesses medicinal properties, known from antiquity. Melissa (Lemon Balm) Also known as balsam or balm, with dozens of medicinal and cosmetic properties, as well as being a fragrance for icecreams and teas. Monastic Basil (from Mount Athos) This is a variety of basil with innumerable applications in gastronomy, mainly in combination with fresh tomato, as well as having special medicinal properties.

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A Mosaic of flavours and fragrances

Standing from left to right: Matarangas Nikolaos, Vagienos Georgios, Kokkinidis Demis, Zarifes Panagiotis, Livadas Socrates, Dinou Vassilios, Raikos Christos, Dimitriou Nikolaos, Makaridis Nektarios, Tsaggalidis Alexios. Seated from left to right: Hanamure Katshuhiko, Evangellou Georgia, Kappas Athanasios, Isaku Edlir 108

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Sani Resort is now commencing one of its most dynamic years, presenting a wide-ranging gastronomy scene, where Mediterranean selections have pride of place.Great fine dining meals, reviving and light snacks - including fresh as fresh could be carpaccio - and “mezes” (Greek delicacies) are in the ascendancy on the inspired menus of the chefs, whose culinary creations have first class produce as their basic ingredients. Take your seats as the curtain rises! by μεlινα sidiropoulou / photos: studiovd.gr/n.vavdinoudis-c.dimitriou

he world on…a plate is on offer for Sani Resort’s visitors this year. Each of the complex’s five hotels, as well as the individual restaurants at the marina, present their renewed proposals, following the common policy of using the freshest ingredients possible, supporting local producers and utilizing staples from the hotels’ vegetable gardens, which, indeed, may be visited by our guests. A multi-faceted gastronomic scene has been created, mainly emphasising the richness of Mediterranean cuisine. Italy, the south of France, Spain, Turkey and, naturally, Greece are the sources of inspiration for the chefs’ groundbreaking creations. The journey begins, of course, from the treasures of Halkidiki - fresh fish and other seafood, black boar, olive oil, buffalo meat - and continues with a tour of Italy, guided by the Michelin Star awardee Ettore Botrini. His proposal this year, the chic Fresco, is a “holistic approach” to cuisine, a “cucina totale” as he describes it, whose objective is a haute version presentation of the produce and the cuisine of the neighbouring country. The baton is then taken by the Water Restaurant, as the representative of French cuisine, with dishes of another Michelin star holder Jacques Chibois, who brings Provencal aromas to Sani. A further dynamic collaboration is that with the chef Thiou, a rising star in Paris, who has made her name synonymous with Thai cuisine in the City of Light. She strictly adheres to the golden rule of seasonality and prefers to cook using techniques that permit the freshness and the organoleptic qualities of the ingredients to be given prominence. Her dishes - among which is a masterful version of Weeping Tiger - may be

Chrysanthos Karamolengos

savoured at the Asian restaurant, at the marina, the veritable heart of the Resort. Also at the marina, visitors can savour the artistry of Chrysanthos Karamolengos, a genius when it comes to spices and flavouring, at the ever outstanding Tomata. Or they might enjoy a refreshing ouzo with fish delicacies at the Ouzerie, as well as the distinctive “meze” (hors d’oeuvre) from all over Greece at the Psarogiannos restaurant. The Ergon renews its concept and menu, enriching it with flavours from Constantinople and the East. To be sure, the kitchens at Sani Resort are working at fever pitch to present a small or great marvel on one’s plate, dishes accompanied by impressive wine lists, numbering approximately 300 at each restaurant, making available a plethora of wine choices for an ideal taste combination to be achieved.

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Pines The Pines has taken the initiative and is introducing its visitors to the philosophy of new Greek cuisine, presenting dishes based on the culinary traditions of our land, dovetailed with more contemporary techniques. Upholding the 100 miles philosophy, chef, Thanos Kappas co-operates with producers from the immediate vicinity, securing some of the best produce northern Greece has to offer: buffalo cheese from Kerkini, black boar from Florina, olives, olive oil and smoked eel from Halkidiki, fresh fish from Porto Koufo also in Halkidiki. Select items also come to his kitchen from throughout Greece. For example, his black boar steak is matched with cream from Mykonos’ kopanisti cheese; the smoked eel accompanies eggplant salad with buffalo anthotyro whey cheese; and avgotaraho (bottarga) from Messolonghi with a superb carpaccio of sea bass and white tarama fish roe. One of the menu high points is, indeed, the slowly cooked young lamb with imam small aubergines and feta cheese - they

Beach House The Beach House restaurant, between the Sani Dunes and the Sea You Bar, with a view of the Aegean and Mount Olympus, is the newly introduced seafront eating spot. Its breakfast served by the sea is a novel experience this year. “Simplicity” is the keyword for this space, which lays emphasis on traditionally made products and light cuisine. From the “Garden” section one may select one of the cool and crisp salads, while in the “So Simple” section light dishes are proposed - including risotto alla milanese or a superb marinara with the very freshest of seafood. For the evening meal, chef, Nikos Papastergiou has put together a menu that is again based upon the distinctiveness of his flavours and simplicity. In this menu a leading role is played by “treasures” straight from the fishermen's nets and seafood hors d’oeuvres, whereas products from the land are represented by prime fillets and tender chicken prepared in a variety of ways. At the all day bar, innovative cocktails are served that may easily accompany both lunch and dinner! The bar presents the “Mood” list, specially drawn up to generate ideas and buoy up those wishing to enjoy their drink at the beach. And the beat goes on at the Beach House, echoing to the musical selections of the resident DJs from the Blue Marlin in Ibiza and El Chiringuito in Dubai, while guest DJs are arriving to help fill the atmosphere with energy and high spirits at the extra special events scheduled for this summer!

Dunes A cosmopolitan atmosphere predominates at the Dunes, a fine dining restaurant that receives only adults. The restaurant, on the ground floor of the hotel, serves breakfast, lunch and dinner. Its menu is based on Mediterranean dishes and excellent raw materials. Indeed, many are produced in the kitchen, itself, which is a veritable hive of activity, as the staff undertake tasks ranging from smoking of the food to the production of homemade cheese. The visitors have every opportunity to try rich, deep flavours. Chef, Nikos Papastergiou’s signature is on a multi-faceted Mediterranean menu, modelled on that of the Armani Hotel.

Ettore Botrini

may be familiar tastes, but with original twists. The homemade pies - iconic Greek cuisine dishes - prepared by his chefs are also top class. From the desserts we single out for a spirited finale the bitter chocolate mousse with olive oil and fleur de sel, a signature dessert, and the antioxidant rich fruit salad with boiled wheat and leaf of spearmint. The restaurant is open all day, offering a myriad of light and healthy snacks in a laid back atmosphere. Indeed, for breakfast and lunch a wide range of dishes with biological and gluten free products are available. Could there be anything better than to enjoy an antioxidant smoothie beside the swimming pool?

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Fresco, «Cucina totale» “This year we are bringing Italy closer to us”, notes Ettore Botrini concerning the new haute cuisine project given pride of place at the Dunes and one of the current season’s real surprises. In the vanguard will be the Italian produce itself, to be highlighted through the inspired skills of the chef and his team. The culinary journey extending from Sicily to Tuscany, Piedmont and every local Italian cuisine becomes the foundation upon which the very creative Fresco menu has been drawn up. In this way, we will get a taste of Italy from the dishes of its rich culinary tradition. Fresco Wine Bar The Fresco bar is a meeting point and an ideal location for an aperitif prior to dinner. Here, sheltered from the hot sun, one may relax by reading a book and enjoying a cool glass of wine. The special serving system applied here ensures that the wine fully maintains its organoleptic characteristics to the very last drop! With it one may try delicious light dishes with the signature of Ettore Botrini: freshly cut Italian charcuterie, tuna carpaccio with olive, with cardamon added for fragrance, honey dew melon with an excellent prosciutto or dreamy bruschetta. It is open from 11 a.m. to 1 a.m.

r i s i n g s ta r s Part Two JUNE 23-24-25

JUNE 26-27

Anthony Jehanno WATER 1 Michelin Star Restaurant Terre Mer, Auray - France

WATE R

Adam Byatt BYB LOS 1 Michelin Star Restaurant Trinity, London - UK

BYB LOS

K ATSU

1 Michelin Star Restaurant EQUU, Bonne - Germany

Christoffer Norton

1 Michelin Star Restaurant Domestic, Aarhus - Denmark

Stefano Deidda AS IAN

ASI A N

Joel Castanye Daniel

1 Michelin Star Restaurant La Boscana, Bellvís, Lérida - Spain

Egon Van Hoof TOMATA 1 Michelin Star Restaurant Mos, Amsterdam - Netherlands

Edwin Van Goethem

1 Michelin Star Restaurant t’ Korennaer, Sint Niklaas - Belgium

Robert Maas K ATS U

1 Michelin Star Restaurant Dal Corsaro, Cagliari - Italy

Romain Paillereau

1 Michelin Star Restaurant Le Pinte des Mossettes, Cerniat - Switzerland

TO M ATA

Panayiotis Yiakalis

CNN Award ‘’One of the best new restaurants in the world’’ Patio, The Margi Hotel, Athens - Greece

Celebrating culinary excellence since 2006

www.sanigourmet.gr | Facebook: Sani Gourmet | Twitter: @sanigourmet Sani Resort, Kassandra, Halkidiki Reservations: 23740 99438, email: sanigourmet@saniresort.gr

porto sani

SΑΝΙ ΑSTERIAS

Artemis Fresh herbs, eggplants and zucchini from the hotel vegetable garden? Yet, that is exactly the case! The Artemis also prepares its food with its own raw materials, as well as with those coming from local producers, to serve a summer fusion Mediterranean cuisine with hints of Asian spices. Light dishes including sea bass carpaccio with basil oil and lime syrup, tartar from fresh mackerel with yuzu juice, pickled rhubarb, white tarama with crisp quinoa or a supreme vegetarian tartar from apple and beetroot with avocado and a mustard sorbet, served with flower blooms, set the pace. The Artemis may provide for meat meals from a superb variety of cattle breeds, specializing in signature cuts, such as 45-day-aged ribeye steak, Galician (an outstanding Spanish breed) or Wagyu from Australia.

Water Restaurant The Water Restaurant retains its status as the flagship of French gastronomy at Sani Resort. Its kitchen receives raw materials straight from France - the finest butter, Rougie foie gras and cheeses. This year’s executive chef, Demis Kokkinidis travelled to France and worked with Jacques Chibois on the menu, adding a few Greek elements. Products arrive from France to be combined with those from Greece, to bring about a first-rate result which is undoubtedly also the outcome of the sophisticated techniques utilized. Stuffed chicken with foie gras and truffle with a foie gras sauce and gnocchi, locally grown lamb in small rolls, filled with gruyére, thyme, fresh spring onions and parsley, accompanied by topinambur puree with French butter, are just a small sample of the dishes on the menu. An epic finale is in prospect with the “chocolate forest” (we won’t go into details), as well as the lemon parfait, that unexpectedly reveals caramel and is accompanied by fresh apple, apple puree and lemon verbena, a Chibois signature dessert.

Lagoon Restaurant Beside the swimming pool, the Lagoon restaurant is a fish eater’s paradise. Fresh fish and other seafood are barbecued in full view of the diners. The seafood comes from all over Greece, including the prawns from Euboea and the swordfish and shellfish from Halkidiki. The 100 mile philosophy is also applied at this restaurant, where breakfast is also served. Byblos Caviar Restaurant From 7 p.m. until 10.30 p.m. visitors have the opportunity to try the refined cuisine of Byblos, which has also adopted the word “Caviar” not at all by chance, seeing that the executive chef, Giorgos Vagianos has secured an impressive selection of caviars for those wishing to savour the ultimate delicatessen with a premium vodka or superior champagne from the restaurant's wine cellar, numbering approximately 350 wine labels. Pride of place on the menu is given to sea urchin with baby lettuce, caviar and sea urchin bavaroise, tartar from fresh crayfish with fresh truffle jelly and pink ginger, nori leaf powder and sevruga caviar; and, of course, the inimitable surf ‘n’ turf dish: Wagyu fillet with … lobster.

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Ammos Restaurant - Bar The Ammos is an elegant restaurant and bar where guests may enjoy an uninterrupted view of the sea. This year, its kitchen is being overseen by the talented Panagiotis Giakalis who gives it a Mediterranean and a very fresh seafood air. One of the best chefs of his generation, Giakalis displays very effectively his mastery with fish and other seafood. His menu, inevitably, abounds with seafood wonders, such as the fresh grilled kalamari with taramosalata or the wonderful sea bass served between bread crusts with a wild fennel sauce, both signature dishes of the chef. At lunchtime, the restaurant gives emphasis to salads, snacks, ceviche and light dishes. Try, for example, the delicious orzo pasta sardines. It goes without saying, the chef is very familiar with Greek staples and arranges to be supplied both by local farmers and fisherman, plus the best producers in the country.

At the heart of Sani Resort is its marina. Moreover, it was here that the idea was born for gastronomy festivals beginning from Chrysantho Karamolego’s Tomata. The chef, a spice and herb genius, pleasantly surprises his diners every year with dishes inspired by Mediterranean and eastern cuisines, while at the same time his menu includes outstanding desserts. The baton in the journey to the Orient is taken by the Asian restaurant. The current collaboration of Sani Resort with the chef, Thiou brings to this restaurant the same authentic dishes as those served at the establishment of the same name in Paris, with the crowning glory being the Weeping Tiger - marinated veal in oyster sauce, garlic and cognac, accompanied by a cold sauce with a chili and lime base and a refreshing salad of green papaya and sticky rice. Thiou is also famed for her handmade ravioli with crayfish and coconut milk and lime sauce: just one sample of the marriage of Thai fragrances with French finesse. Asian cuisine also embraces other culinary traditions, with the “master of ceremonies” being the head chef, Nektarios Makaridis. Red curry with prawns, hand-made dim sum with prawns, pad Thai with prawns, tuna fillet with fried rice and sesame with wasabi sauce, or cod with chunky curry sauce provide us with exciting and unusual culinary experiences. And from there to the Land of the Rising Sun, whose cuisine is mainly represented by the Katsu. Chef, Katsuhiro Hanamura fashions a modern version of Japanese cuisine. From among the recommended dishes we focus on the special Kansai style rainbow sushi, the tataki from Wagyu veal accompanied by a tahini dip, and the Black Angus with Peruvian-Japanese aji miso sauce. If, again, one wishes to have a taste of Greek “meze” culture, at Psarogiannos you’ll find delicacies from every corner of Greece in a friendly family atmosphere - don’t miss the squash blossom with a ricotta filling. Fish eating continues at Ouzerie where, ready and waiting, are the finest seafood mezes - including the fritto misto or crab with beetroot and Florence fennel - and refreshing salads with fresh and firm vegetables. At the marina’s Macaroni trattoria, well-known and popular Italian dishes are served, including pizza baked in a wood-burning oven - also recommended are the sweet proposals, like the one with the apple! At the Vosporo the meat is cooked over charcoal, giving an example of authentic Greek meat eating, while also on the list are meats prepared on the Josper grill and Rotisserie. The culinary map is completed with small “mezes” from northern Greece, Constantinople and the Orient - delicacies to be savoured at the Ergon Deli. It is here that you can also try Ergon products and, furthermore, in the afternoon drink a traditional Greek coffee.

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O n i t s v e r y s i g n i f i c a n t 2 5 t h a n n i v e r s a r y, t h e S a n i F e sti v al i s d o i n g a g a i n t h i s y e a r w h at i t d o e s s o w e l l : p r o m ot i n g c u lt u r e o n t h e S a n i h i l l . By Sakis Dimitrakopoulos 117

he Sani Festival will always be in a class of its own when it comes to Greek culture, for numerous reasons. One marvels at the original decision for a private body to risk organizing such a significant and complex event at such a venue. First of all, it has nothing to do with the capital city; it does not even take place in Thessaloniki. Instead, the most beautiful place along the first peninsula of Halkidiki was chosen, thereby fittingly dovetailing the jazz soundtrack with an ideal environment. The Sani Festival was from the start created using the most beautiful “raw materials”: a stunning location, the Sani hill, and the most eclectic music that permeates the sea air. We are not aware of what Sani Resort’s owner Stavros Andreadis imagined the outcome would be when he decided to realize his vision 25 years ago: what we, however, certainty do know, having attended the two biggest jazz festival in the world - Montreal in Canada and Montreux in Switzerland - is that, correspondingly, the Sani Festival has been a success; indeed, a resounding success in many respects. Truth be told, some of the most important representatives of the entertainment industry both from home and abroad made their Greek debut here instead of in Athens, and second - perhaps even more important - it has achieved continuity, year after year never compromising its quality. According to tradition, the wonderful tower with its well-built masonry, which dominates the Sani hill, six centuries ago served as a sanctuary from the amorous Sultan for the youngest daughter of the local dignitary. Today, it serves as a destination for the thousands of lovers of good music, who every summer in its shadow “lend their ears” to the performers. From its inaugural year in 1992, the Sani Festival made its intentions known, inviting, among others, the outstanding American trumpet player Roy Hargrove with his quintet, very soon after his debut at Novus. There followed incredible personalities, of the same elevated standing. The baton was passed the next year to the vocalist Jon Hendricks, while concurrently the festival’s scope was widened and enriched with the plastic arts represented by Tsokli. With the coming of 1994, the arrival of Archie Shepp made it crystal clear that this event in Northern Greece had come to stay and the programme was enriched by a large number of musical groups, dance, plastic arts, and the appearance of the inimitable Dionysis Savvopoulos. From 1995 onwards, the friends of music had the wonderful “problem” of choosing the days on which they would be in attendance on the hill! Kenny Barron, Jan Garbarek, as well as Giorgos Dalaras, and Stavros Xarhakos were among the so numerous and utterly fascinating names. They would be followed by a new “crop” including Cesaria Evora, Haris Alexiou, Alkisti Protopsalti, and, the indubitable high priestesses of jazz Abbey Lincoln and Betty Carter, while gradually we had the inclusion of classical music and dance. The thousands of audience members who have found themselves in the hospitable embrace of the Sani Festival will recall many thrilling moments and firsts during these 25 years. With a pun, Cassandra Wilson concluded her superlative concert in 1998: “It is a great pleasure for me, Cassandra, to end my current European tour here in Kassandra, Halkidiki”, with her making an Athens appearance much later.

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Dee Dee Bridgewater

Cassandra Wilson

China Moses

Joss Stone

I Daniel Hope

Chico Freeman 120

n 2000, with the same glowing departing impressions, the most eminent living jazz singer, Dee Dee Bridgewater left everybody speechless with her adaptation of the jazz “mastercraftsman” Louis Armstrong’s music and his beloved scat style. Then we had the avant jazz double bass player, Charlie Haden suffering “interference” from the… cuckoo that roosts during the summer in the tower and whose call followed his musical beat. On leaving the stage, Haden did not fail to bid farewell to the concert’s guest star! Brad Mehldau appeared for the first time in Greece during the summer of 2003, representing the new jazz generation. A resourceful artist who, in addition to playing his own compositions, lent new lustre to pieces originating from artists representing other genres including Radiohead, Paul Simon and the Beatles. The list is endless and meant to satisfy the most demanding tastes: Yann Tiersen, Stamatis Kraounakis, Thanos Mikroutsikos, Lila Downs, Dimitra Galani, Diane Schurr, E.S.T. Esbjorn Svensson Trio, Jacques Loussier Trio, Lizz Wright, Mory Kante, Susana Baca, Kenny Garrett Quartet, Abdullah Ibrahim Trio, Chucho Valdes Quintet, Amadou & Mariam, Tinariwen, Marta Sebestyen, Richard Galliano, Peter Greenaway, Madeleine Peyroux, to name just a very few of the elite guest artists. Naturally, none of this could have been achieved without the right people in the right positions. And this is something that a professional in this field may immediately comprehend. It means perfect selections of participants by the artistic director Olga Tambouri-Babali and, moreover, timely briefing by Georgia Dodou. The Sani Festival makes you feel at home from the moment you set foot at its location with the added opportunity for delightful strolls around the Sani Marina, dips in Bousoulas beach’s crystal clear waters, followed by food and drink at many incomparable and different eating spots within the stylish complex. Last year, the total effect was so striking that undoubtedly the public is really looking forward to the publication of the 2017 programme. The list of 2016 was really mouthwatering: from the former child-prodigy Joss Stone, and the very promising piano talent, the German discovery Michael Wollny, to the multi-faceted musical personality of Hiromi from Japan, Savvopoulos once again, Eleni Vitali and Alkisti Protopsalti, and to the world-famous British violin virtuoso, Daniel Hope, on a journey that revolves around the history of the violin and its prominence during the baroque period. The Sani Festival is clearly not just another festival, but the most harmonious marriage of culture and nature in one of the loveliest parts of Greece.

jAzz oN ThE hILL 08.07

Trondheim Jazz Orchestra

feat. Eirik Hegdal & Joshua Redman 15.07

Gonzalo Rubalcaba Quartet “Tribute to Charlie Haden”

feat. Bob Bruya , Sam Hart, Marcelo Bourque Perez

INTERNATIoNAL SoUNDS 23.07

CELEBRATING 25 YEARS

Dee Dee Bridgewater’s Memphis 29.07

China Moses GREEK VARIATIoNS 05.08

Manolis Mitsias

Tribute to the Artist from Halkidiki 13.08

Natassa Bofiliou

Babel II – Summer Edition

CLASSICAL WAVES 19.08

Thessaloniki State Symphony Orchestra Tribute to Maria Kallas

sanifestival.gr Sani Resort, Kassandra, Halkidiki, Information: 23740 99510 sanifestival@saniresort.gr Facebook: TheSaniFestival | Twitter: @sanifestival | Youtube: THESANIFESTIVAL

E n v i r o n me n t a l C o n s c i o u s n e s s See s “ G r ee n ”

Green thinking Environmentally conscious and with success in putting words into deeds, Eleni Andreadis, Director of Sustainability and CSR of Sani Resort, spoke to “Athinorama” and Valsami Doukaki about the “green” future of hotels and the related experience accrued at this holiday location in Halkidiki.

Sustainability and hotels. Outline for us the framework within which this relationship functions. Nowadays, this relationship has made significant progress from when sustainability programmes just meant a little hotel room card asking guests to leave towels they wanted replaced in the bathtub. The operation of a hotel itself remains at the core, namely, how it can maintain its services with sustainability criteria, the moment that clientele expectations are now much greater than before. From the little card just mentioned, we have progressed to much more demanding sustainability issues, including fostering a sustainable supply chain, the bolstering of responsible fishing, zero-waste kitchens, the eradication of plastic.... Ours is a market whose numerous clients are highly aware of these issues and require that something extra from their chosen hotel. Sustainability isn’t just about environmental issues, but the wider sustainability picture, to do with caring and supporting the company’s employees and the local community. With the sustainable operation of the hotel itself as the nucleus - as previously stated -, a well-rounded sustainability programme should be diversified and “open up” the company to the local community and environment, with the hotels implementing meaningful programmes to support non-profit organizations and associations offering assistance to the most vulnerable social groups, programmes for safeguarding local biodiversity, the adoption of specific locations and archaeological sites, etc.. The concept of sustainability is nothing new for Sani Resort. How did it all begin; and how far has it progressed? The three mainstays of our programme are: a) Sustainability in hotel operation; b) Protection of the locality’s biodiversity; and c) Support of the local community and the company’s workforce. The programme was officially initiated as Sani Green in 2008. Since then we have made exceptional progress. To give just one exam122

ple connected with our operation: then, the local council had no recycling facility - the same is true to this day; however, we collaborated with private companies that utilize recyclable materials and have now managed, after a number of years, to be recycling over 48% of our disposable waste: plastic, paper, glass, aluminium, batteries, candles…. The latest waste stream to be added to the recycling programme last year were Nespresso capsules. An example associated with local biodiversity is our wetlands nearby, previously inaccessible to visitors and “uncharted waters” in relation to documenting its flora and fauna. In collaboration with the Hellenic Ornithological Society, we began an ongoing and continuously evolving programme of bird life observation. Now, one has: the opportunity of following a signposted nature trail of the area; a book full of information concerning the bird species; a relevant children’s book; eco guides; the potential for school visits and their conducted tours by our own ecoguide; as well as the implementation of conservation measures for its wildlife. The most important element, however, which has changed and influenced the whole programme is the growing awareness and education of the company’s employees themselves. I remember speaking at training seminars attended by staff ranging from department heads to housekeeping staff on subjects such as plastic pollution, and the immense “island” of plastic waste ten times the size of Greece floating in the Pacific. Despite the fact that initially there was some hesitation - not unjustified, seeing that some new practices may increase the workload somewhat -, once people became aware of the issues and informed about the reasoning behind our attempts to accomplish our goals, the response was spectacular. The human factor has been decisive in ensuring the success and development of the Sani Green programme. Last year, much to our delight, we were presented with a KPMG award for our staff participation in the implementation of the programme. Tell us in numbers. How is the sustainability programme followed by the Resort doing? The programme is extensive and I urge anyone seeking further details to consult the annual sustainability report on our webpage. I will briefly relate several highlights from last year’s activities:

- Proportion of waste recycled from total waste: 48.6% - 24.8 KW/GN of electricity consumption in 2016. - 7% reduction in water consumption from 2014 to 2015, with a further 2% from 2015 to 2016. - 54% reduction in the amount of disposable plastic since 2013. - 56% local and home-grown produce, with our own brand products from Halkidiki and Central Macedonia under the Land of Grace label. - 71% of our staff is Greek, with 80% of those being locals. - The weekly Eco Day Festival during the summer months: a series of events dedicated to the nature and wetlands of Sani, as well as hands-on learning around local produce and the traditions of Halkidiki, attracting over 20,000 tourists and local residents. - Daily programmes with our ecoguide, hiking and biking tours, as well as workshops including “Become a Bee-Keeper for a Day”. - The adoption of 11 stray animals through Sani Animal Rescue, with the majority being adopted by resort guests. - Support for many NGOs and local associations, such as our collaboration with the Hellenic Ornithological Society concerning the Sani wetlands, Arcturos through the sale of Sani Bear, the Cultural Association of Nea Fokea, and the significant donation of equipment we are making in 2017 to the Halkidiki General Hospital to facilitate the creation of a paediatric trauma wing. - Co-operation with the Salvation Army and the creation of a centre for abused women, children and refugees at Omonia, in Athens. In 2017, we are also starting a support programme for unaccompanied underage refugees who are placed in Thessaloniki. Our activities have gained significant distinctions, such as the ISO14001 certification, the Travelife Gold Award, the Green Key, Blue Flag, and, as already mentioned, the KPMG Human Resource Award for the participation of the company’s workforce in the Sani Green programme. How has the public reacted to the global trend of green thinking? Is there increased environmental consciousness? In most cases one cannot claim that many guests select a hotel based on its sustainability record, and worldwide research on this subject reflects diverging opinions: some say it is a significant factor for travellers, others not. Certainly, however, it is a matter that generates interest during their stay at the hotel or destination, and reinforces both brand value and loyalty. I believe that client environmental consciousness will undoubtedly increase in the future. At our resort, consciousness of and satisfaction with the programme have been reflected in the great comments in Tripadvisor, questionnaires and articles by journalists. It is something that enthuses many of our guests

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but, as mentioned previously, to a certain degree they have now come to expect it. Nevertheless, we endeavour to surpass their expectations; and one means is for us to make it a part of the holiday experience by enabling guests co-create the programmes with us, whether that is achieved by them enjoying a trip with the ecoguide or adopting a stray dog they have come to love or the children becoming young scientists and birdwatchers. I hope that an increasing number of our clients decide to participate in the programme and give us the opportunity to ever improve. What are the benefits of sustainability for the local community? I believe they are innumerable and essential, if we want to have any hope of economic development and prosperity today and in the future. The definition of sustainability is development that satisfies the needs of the present without putting at risk the ability of future generations to satisfy their own needs. The close collaboration of a commercial concern and the local community in the achievement of this objective is a fundamental precondition. 2017 has been declared by the U.N. the International Year of Sustainable Tourism. Are you planning a special activity beyond those you customarily promote? We are revamping the Eco Day Festival, including within its framework of events activities associated with the International Year of Sustainable Tourism - to be more specific, it will be linked with the role each of us can play in achieving sustainability. Concurrently, we are inaugurating three new programmes. Two of them - the support of underage refugees and the Halkidiki General Hospital - have already been mentioned. As for the third, we are drawing up a programme aided by the Bodossaki Foundation related to the positive empowerment and training of local producers. How “green” will the new Sani Dunes hotel, within Sani Resort, be? The new hotel is an integral part of the Resort and the Sani Green programme and follows the strict sustainability models we have set for all our units. Owing to its more recent construction in relation to the other hotel units, we have had the opportunity to include more advanced applications related to energy and water conservation. Our aim is to continuously improve.

Πλούσια ποικιλία κλασικών & πρωτότυπων γεύσεων που διεγείρουν τις αισθήσεις. Δοκιμάστε την αυθεντική γκάμα παγωτών Carte D’Or που δημιουργήθηκαν για να ικανοποιήσουν και τους πιο απαιτητικούς ουρανίσκους. Wide variety of classic and original flavors that stimulate the senses. Get ready to experience Carte D’Or ice creams that satisfy even the most demanding epicurean.

Η φωτογραφία είναι πρόταση σερβιρίσματος, η οποία μπορεί να μην ανταποκρίνεται στην πραγματικότητα. Ενημερωθείτε για τις διαθέσιμες γεύσεις. The photo is serving suggestion which may not always reflect the actual serving. Ask for the available flavors.

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Outfit Marella, Dil.

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Resort Collection F o r y o u r d a i l y r o u t i n e t o me a s u r e u p t o a v a c a t i o n a t a l u x u r y r e s o r t , f o l l o w t h e a p p r o p r i a t e d r e s s c o de : l i g h t w e i g h t o u t f i t s , fa s h io n a b le swim we a r a n d acc es so r ies , ec l ec tic to u c h es fo r th e e v e n i n g . Re c r e a t i o n w i t h c l a s s !

Photographer: MARA LAZARIDOU / Fashion director: STEFANOS MALAMAS Photographer assistant: KONSTANTINOS KALIMOUKOS, ANTONIS MALETSAS / Styling assistant: ANGELIKI TSIPOURA Makeup artist: MARIA PAGONAKI / Hairstyling: CHRYSOSTOMOS HAMALIDIS Models: Theodor Temertzidis (Ace Models), Dasha (Agencia Models).

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Woman: Bikini Melissa Odabash, Amazonia. Glasses Linda Farrow, Optomania. Man: Swimsuit Lacoste, Notos. Glasses Dior Homme, Optomania LEFT: Suit Dsquared2. Glasses Prada, Optomania 133

Woman: Shorts Marella, Dil. Shirt Missoni, Notos. Bronze bracelet with Byzantine coins and bronze ring depicting a turtle, both by Dolly Boucoyannis, Apoella. Man: Shirt and bermuda shorts Polo Ralph Lauren, Notos. Belt Boggi, Attica Right: Woman: Outfit Apoella Resort, Apoella. Foulard Sea through, Amazonia. Glasses Fendi, Optomania. Man: Trousers and t-shirt Burberry, and belt Boggi, all Attica. Glasses Oliver People, Optomania 134

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Outfit Armani, Rodanos LEFT: Woman: Î¤Îżp Burberry, Attica. Shorts Polo Ralph Lauren, Notos. Bronze bracelet with Byzantine coins and a bronze ring depicting a turtle, both by Dolly Boucoyannis, Apoella. Man: Shirt and trousers Armani, and belt Armani Jeans, all Rodanos 137

Suit and hat Max Mara, Max Mara boutique. Glasses Chanel, Optomania 138

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Skirt Missoni, Notos. Swimsuit Bikini Affair, Apoella. Bag MCM, MCM boutique. LEFT: Dress DVF, Attica 141

RIGHT: Shorts Marella and foulard as a top Marella Accessori, all Dil. 142

Woman: Trousers Missoni and top Kendal + Kylie, all Notos. Man: Top Lacoste, Notos, swimsuit Armani, Attica, shades Oliver Peoples, Optomania 144

Swimsuit Marysia, Apoella. Hat Max Mara, Max Mara boutique.

AMAZONIA Sani Marina, T: +30 23740 31081 / APOELLA Sani Marina, T: +30 23740 31424 / APOELLA Sani Beach, Î¤: +30 23740 31166 / APOELLA CABANNA Bousoulas Beach T: +30 23740 99418 TOMS Sani Marina T: +30 23740 31118 / NOTOS Sani Marina, T: +30 23740 31363 & Tsimiski 24 & Mitropoleos 31 T: +30 2310 366600 / DIL Tsimiski 60 Tel: +30 2310 237111 / MAXMARA BOUTIQUE Mitropoleos 54, Thessaloniki,, Tel: +30 2310 284123 / ATTICA Tsimiski 48-50, Thessaloniki, T: +231 181 9000 / MCM ATHENS Xanthou Emmanouil 2 and Anagnostopoulou 4, Athens, T: +30 2107225910 146

sani marina, sani resort, halkidiki tel. 23740 31081

www.amazonia.gr

Applied

art Holiday jewellery possesses colour and character, turquoise and coral pink, influences from art and facets from your personality. Drawing inspiration from this, make the right choices.

Photographer: MARA LAZARIDOU Fashion director: STEFANOS MALAMAS Photographer assistant: KONSTANTINOS KALIMOUKOS, ANTONIS MALETSAS Styling assistant: ANGELIKI TSIPOURA Makeup artist: MARIA PAGONAKI Hairstyling: CHRYSOSTOMOS CHAMALIDIS Model: Amanda N. (Fashion Cult Models)

Earrings of pink K18 gold with rhodolite and diamonds, Kalfidis. Ring of pink K18 gold with rhodolite and diamonds, Kalfidis. Jacket Lucifair, Notos. 150

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Earrings Carrera y Carrera from the "Fire Dragon Collection", of K18 gold with diamonds, Kalfidis. Ring Carrera y Carrera from the "Fire Dragon Collection", of K18 gold with diamonds and garnets, Kalfidis. Ring Carrera y Carrera from the "Circulos de Fuego Collection", of K18 gold, Kalfidis. 152

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Rings and earrings of K18 white gold with zircon, Thalia Exarchou. 153

Bracelet and ring with horses of K18 white gold with white and black diamonds Magerit Joyas, Ulysses jewellery. 154

Optomania, Sani Resort Marina Tel: +30 2374 031220

Bracelet of gold plated silver Elena Kougianou, Apoella. Necklace of gold plated silver Elena Kougianou, Apoella. Ring of 925 silver with K22 gold plating Dolly Boucoyannis, Apoella.

APOELLA Sani Marina, T: +30 23740 31424 / APOELLA Sani Beach, Τ: +30 23740 31166 / APOELLA CABANNA Bousoulas Beach T: +30 23740 99418 KALFIDIS Sani Marina, T: +30 23740 31000 & Tsimiski 104, Thessaloniki, Τ: +30 2310 331035 / THALIA EXARCHOU, Sani Marina, T: +30 23740 31100 & Μitropoleos 103, Thessaloniki, Τ: +30 2310 278780 ULYSSES Sani Marina, T: +30 23740 31197 & Sani Club, T: +30 23740 31764 156

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Fairytale sparkle, priceless history It rarely happens, but success can indeed be characterized as being unqualified. Such is the story of the House of Garrard & Co., brimming over with an aristocratic air, innovations and people passionate about their craft, who had the honour of bejewelling some of the most significant moments in history with their works of art.

BY NIICOLETA DIMITRIOU

On June 2nd, 1953, a 26 year old woman named Elizabeth Alexandra Maria lowered her head. A few minutes later, she raised it as Queen Elizabeth II. Her coronation was the first direct outside broadcast of what was then the European Broadcasting Union (EBU) and one of the most significant events in the history of television. The eyes of the majority of the 20.4 million viewers of the ceremony worldwide, however, could not help but be closely focused, if only for a brief moment, on the resplendent Imperial State Crown: a diadem with 2,901 precious gemstones, among them being the famous “Cullinan 1”, the “Great Star of Africa” and the largest cut diamond until that time, weighing 530.2 carats. It was a creation of the historic Jewelry House of Garrard, which by 1953 had already completed two centuries of making and reshaping jewelry for the British royal family. Queen Elizabeth may have been destined to become the longest reigning monarch, but Garrard was already the oldest jewelry house in the world. Today it remains the official maker of jewelry for the British throne,

as well as the manufacturer of legendary sports trophies and jewelry of great artistic, gemological and technical value: genuine heirlooms for their owners. Its history begins in 1735, when a talented goldsmith and silversmith named George Wickes decided to open a store in London. Renowned for his outstanding technical skills, and especially his rococo style works, he soon received an order from Frederick, Prince of Wales. The current name of the House, however, comes from Robert Garrard, who quickly became a partner and soon afterwards the sole owner of the company. Though the British aristocracy’s preference for Garrard jewelry was evident from early on, the greatest honour came in the personage of Queen Victoria, precisely 99 years after the founding of the company: the sovereign appointed the House as the official Crown Jewellers to the Throne. From that year, 1843, until today, Garrard has not only been producing jewelry of silver, gold and precious gems for the Royal Family, but also had the responsibility for the care and maintenance of 159

...from the finely worked and dearly loved tiara of Princess Diana to the unconventional yellow and white World Match Racing Tour sailing...

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the crowns and sceptres of Great Britain. Moreover, Garrard & Co’s distinctions do not stop there. In 1848, it also made the trophy to be awarded for the America’s Cup: a masterfully decorated silver ewer that is considered to be the oldest sporting trophy in the world. Without exaggeration, for sure we have all admired some of the Garrard masterpieces, perhaps without even being aware of it - from the finely worked and dearly loved tiara of Princess Diana to the unconventional yellow and white World Match Racing Tour sailing trophy, that appears to have eddies form on the metal’s surface. Sara Prentice, Garrard’s head of design, gave a little of her time to Sani Magazine to speak to us about her objectives and their very accomplished application. “We are filled with pride that as women we’re designing for women”, she says with enthusiasm, speaking about her aim: perfect balance between detail and design. In working for the famous company, she has the opportunity to draw inspiration from its splendid collections of both royal and non-royal jewels, modifying, transmuting and devising anew for the 21st century woman. We believe it when she notes that for her this procedure is indeed pleasurable to the point of being entertaining. The finely worked tiara made famous by Princess Diana at the beginning of the 80s was designed and produced by Garrard & Co. in 1914. It goes by the romantic title “Lover’s Knot” and we recently saw it adorning Kate Middleton’s impeccable hair. Sara Prentice tells us that even though it is difficult for her to select which woman stands out from among those who have worn Garrard jewelry, she remains impressed by Queen Mary, wife of King George V of England. Her style was both innovative and modern: she did not give a second thought to beautifying her appearance with sets of diamonds and pearls of contemporary design. Jewelry of great aesthetic beauty enthused her and she frequently made the House of Garrard responsible for the modification of heirlooms and their transformation into new jewelry items. One of those was also

Diana’s tiara. Every new Garrard collection is based on a significant moment in its history. The latest, “Enchanted Palace”, draws its inspiration from the Great Exhibition of 1851 in Hyde Park, London, which gathered the most important achievements of that period, among which were also the creations of superior Garrard jewelry making. “We carried out extensive research on those particular pieces, studying the details and transferring their elements into a collection that includes stunning turquoise, finely cut diamonds and quartz”, explains Sara Prentice. Her favourite is a hexagonal geometric medallion with quartz, diamonds and sapphires: a modern and easy to wear transformation of a classic diamond piece from the Great Exhibition. When the person you are conversing with is passionate about her subject, it shows. Sara Prentice cannot hide how much it pleases her to be participating in ensuring the continued future successful advancement of the House. “Jewelry mirrors the personality of each woman. We need to both wear and love it. My role is to design beautiful, creative pieces, which women will really want to wear”, she says, adding that the House of Garrard will continue to progress, follow fashion trends and client needs, while permanently retaining its good taste and creativity.

Jewellry of the Garrard collection can be found at Kultia corner in the Sani Asterias 162

A multi-coloured

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Italian creativity, German accuracy and Brazilian vivacity are found at the epicentre of Brumani jewelry that has won the hearts of the glittering representatives of showbiz.

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ennifer Lopez, Katy Perry, Emily Blunt and Taylor Swift indubitably have two things in common: they are all glittering representatives of showbiz and they choose to wear Brumani jewelry - the latter, indeed, made quite an impression when she appeared wearing a pair of earrings from the “Looping” collection. Brazilian inspired and made, they bring with them the originality and unconventionality of South America as well as a European aura of eclecticism, given that the family of its maker, the brothers Rodrigo, Emerson and Eduardo Brűner, with Italian and German roots, emigrated in the middle of the 20th century to Brazil, where they continued to involve themselves with jewelry making. The three brothers grew up in their father’s workshop where they discovered their individual artistic talent, which they ably cultivated and utilized when they felt ready. This happened in 2005, when they decided to put their ideas into practice in a new company, with the Brumani brand name, developing the accumulated knowledge of past years in tandem with the direction present day life is taking. Their jewelry is

Jennifer Lopez

Taylor Swift

distinguished by its novel stance concerning design that surpasses the basic notion of what a piece of jewelry represents, and expresses a new way of life, introducing luxury women’s accessories to the daily routine. Handcrafted and stunningly beautiful, with sophisticated precious gemstones mainly originating from Brazilian mines, they combine modern technology with tradition and exude a sense of intimate luxury. The designers are inspired by nature, the world of art, and Brazilian culture. Eduardo Brűner, the company’s head of marketing, states that his greatest challenge is to relate to the public the conviction that Brumani jewelry is synonymous with an exhilarating lifestyle. Their success has had nothing to do with chance: they have gained their justified position in the ranks of leading jewelry designers internationally through their outstanding quality and unrivalled style. The latest Brumani collection entitled “Corcovado” is inspired by Rio de Janeiro’s mountain of the same name and includes items with Brazilian precious gemstones, such as amethysts, blue topaz and rose-coloured garnets. Multi-coloured and vibrant, they all generate an animated sensation in their wearers.

Emily Blunt

Katy Perry

Discover the superb Brumani collections at Kalfidis -Luxury Brands Boutique, Sani Marina, tel. 23740 31000 V.I.P. Priority Line +30 698 9770100 165

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Â© Getty Images / Ideal Image

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Perfume F r e s h a n d n e w, y e t s o o l d, p er f u me h a s a fa s c in atin g s to ry to t el l u s By Anna Papadaki

On hearing the word “perfume”, France automatically comes to mind. That’s because the heart of contemporary perfumery is in this wonderful country, which has all but succeeded in claiming ownership of the age-old perfume making tradition, with the Gras region in the south being its centre from the 17th century to the present day. Notwithstanding that, truth be told, perfumes have neither a specific starting time nor place, since they have always existed, everywhere, with the original source being nature itself, their progenitor, the producer of perfumes in countless varieties and perfect proportions. This huge “factory” has been a source of both raw material and inspiration for human beings to achieve great things, devising techniques that can seal all this magic in a little bottle. Obviously, there is no answer to who was the first and where. Yet, we do know from the study of archaeological remains and texts that places existed where perfumes were of greater importance than elsewhere; not necessarily in the present-day sense, but for a variety of uses, though with their positive energy being the common denominator. For the great civilizations, the ceremonial significance of perfume was immense and linked with paying homage to gods and mortal beings - they burnt resin, frankincense and herbs on altars, anointed the dead with oils or, as was the case with the ancient Egyptians, formulated blends for the embalming of mummies. As societies evolved and know-how was enhanced, the use of perfume extended to medicine and personal care, with its vilification during certain periods also playing a role - in early Christian societies as well as during the Middle Ages, the Church prohibited believers from using perfume as it was deemed a form of temptation; on the contrary, Islam enthusiastically approved of its use. Perhaps that explains why the distillation process for essential oils was perfected in Persia, where the age-old knowledge of the peoples of the East in this field was closely studied and developed, laying the foundations for perfumery as we know it today. In Greece, the creation of the first perfume is accredited to the goddess Aphrodite who, according to mythology, combined a drop of her blood with a kiss from her son. In reality, the know-how had come by way of Mesopotamia from Egypt - where perfume making had blossomed during the reign of Ramses III (1165 B.C) - to be passed on to the Romans who, positively disposed towards the pleasures of life, were enamoured by it, leaving for posterity their celebrated aromatic spas and the universal lexical item to describe it - “perfume” from the Latin “per fumum”, meaning “by way of smoke” since, prior to the introduc-

tion of distillation, it was the burning which released the sweet smell. Archaeological finds, however, have placed Cyprus in the vanguard as a perfume making centre, revealing at the village of Pyrgos near Limassol what could very well be the oldest perfumery in the world, dating from about 2000 B.C., between the early and middle Bronze Age. Destroyed probably by an earthquake, it had lain hidden below ground for over 4000 years until 2003 when dozens of artefacts were unearthed including two complete distillation vessels, hundreds of years ahead of the previously known first distillation technology! Based on the research carried out on these finds, it is believed that perfumes were made there using local plants: indeed, certain syntheses from extant perfume cruets have extracts from laurel, cinnamon, anise, bergamot and myrtle, mixed with oil. Concerning the significance of the island as a perfume making centre, there are references in Egyptian hieroglyphics, the work of the Roman historian Pliny “Historia Naturalis”, and the Bible. ⁣⁣ How exactly is a perfume created? Or better, a perfume synthesis? It is an art, respond those in the know; and it undoubtedly is. See it as akin to the procedure followed in the creation of a painting by an artist: he mixes the colours and from there with his brush strokes produces the image he has in mind. In exactly the same way your favourite perfume is made: the perfumer composes the “Picture” - floral, bitter, refreshing - and next mixes his ingredients to achieve the desired outcome. “The perfume is to be found in the mind of its maker before it enters the bottle. And that explains why for him the smell is so sharply-defined, so that years of experimentation may be required before the initial idea is realised”, Jacques Polge, one of the most eminent perfume makers of our times has said. Not at all easy. For that reason the good perfumers, the so-called “noses”, are in great demand, with some even having left their names in history. The renowned Francois Coty, for example, at the beginning of the 20th century was the founder of the perfumery of the same name that evolved into a colossus and today maintains its position as a leader in the field. He, himself, invented the synthesis named Chypre (Cyprus) (with Mediterranean herbs, coriander, patchouli, exotic fruits) one of the seven contemporary families of perfumes according to the Société Française des Parfumeurs, in relation to the ingredient that predominates (Citrus fruits, Floral, Fouzer - with herbs and spices - Woody, Skin, Oriental - with musk, amber, frankincense, myrrh). Perfumes are also classified in categories according to the density of the aromatic material within them: Parfum, Eau de Parfum, Eau de Toilette, Eau de Cologne. The latter is low in perfume density yet is extremely 167

No other perfume has approached the fame of the celebrated No5 of Coco Chanel, who urged women to wear their

they are kissed so conveying their most feminine aspect.

refreshing and was the invention of the Italian born perfumer Giovanni Maria Farina, who in 1709 settled in Cologne, where he established the perfumery under his own name while paying tribute to his adopted city through the choice of name for his product. It met with huge success in the royal courts of the 18th century and still remains a top consumer choice. Yet another superb perfumer was James Henry Creed, who, indeed, is considered responsible for the huge development of perfumery in France. He started making history in 1760 when the young King George III of England accepted as a gift a pair of scented gloves from Creed’s newly opened London workshop. The Creed concern, during the reign of Queen Victoria, succeeded in being proclaimed official supplier to the Palace, and, furthermore, having the family’s products recommended by that monarch to her European counterparts. The House moved to Paris in 1854, where the family’s well-sewn articles and select aromatic collection took the aristocracy by storm, with Napoleon III and his wife Eugenie (who had originally invited the company to move to Paris) being top of the list, laying the foundations for him to become a legend, with over 200 aromatic creations. A further achievement is that after 257 years as a family business the present-day representatives Olivier Creed and his son Erwin continue with unfading conviction the art of their ancestors, always with Paris as their base. Paris, in the meantime, has been transformed into the capital city of perfumes, acquiring outstanding laboratories and renowned perfumers. One of the oldest Houses is that of Guerlain, founded in 1828 by the then 30 year old Pierre Francois Pascal Guerlain, who, captivated by a famous English soap-making factory that he had become acquainted with during his studies in London, wanted to create a similar establishment in his own country.

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perfume at the points where

Nowadays, the House has to its credit over 750 perfumes, with Eau de Cologne Impériale in the mythical crystal bottle with the gold bees, first produced in 1853, topping its list. However, no other perfume has approached the fame of the celebrated No5 of Coco Chanel, who urged women to wear their perfume at the points where they are kissed so conveying their most feminine aspect. The list, of course, is endless, yet ever being enriched, seeing that from the second half of the 20th century the perfume industry experienced immense growth, owing to technological progress. The vast majority of perfumes are now chemical compounds, though a few remain derived from precious oils and flowers, plants and herbs: though few, steadfast they remain. Perfume gives a sense of cleanliness and invigorates while also providing an “identity” to the individual wearing it. That explains why its choice must be made with great care. Perfume makers advise that we try it prior to deciding to make a purchase, seeing that its contact with the skin is the deciding factor in the development of its distinctive quality. And as soon as that happens, our perfume will follow us everywhere, so agreeably disclosing our presence. And if we can’t resist the charm of the bottles, the majority being artistic masterpieces in their own right, they may become an interesting collection for our boudoir. And there is one more really fascinating story these bottles have to tell us. Their creation began at almost the same time as that of perfumes, with even today numerous perfume cruets surprising us with their perfection in museum display cases, while later samples are also objects to be admired - from the Lalique masterpieces to sculptures from artists such as Salvador Dali. But, as we said, that is another story!

FUR AND LEATHER

LUXURY FUR AND LEATHER COATS FROM FLORENCE РОСКОШЬ ИТАЛЬЯНСКИХ ШУБ И СУМОК ОТ ОФИЦИАЛЬНОГО ПРЕДСТАВИТЕЛЯ В ГРЕЦИИ THESSALONIKI 88 TSIMISKI STREET Tel +30 2310223540 info@samarasfurs.com

www.samarasfurs.com

For

years

“Carres”

He r me s h a v e bee n p r o d u c i n g a r t a n d s t y l e , r em a i n i n g a s o u r c e o f ge n u i n e l u x u r y a n d l e a v i n g a n i n de l i b l e m a r k o n t h e h i s t o r y o f t h e s c a r f , s e p a r a t ed be t w ee n t w o p e r i o d s : be f o r e a n d after its existence! By Anna Papadaki

ne of the most attractive images of contemporary fashion is that of the silk scarf, wrapped elegantly around the head, thrown carelessly over the shoulders or tied tastefully around a woman’s neck. Every one of us have looked at it enviously, copied it, as well as tried to be original making our own style combinations with our scarves. And it is not just women but also men in whose appearance a role is played by the scarf, around the neck or over the lapel, lending, we might say, elegance and exclusiveness - a further beautiful fashion image. If we start searching for its origins, we shall probably lose ourselves in time because the scarf has been a distinctive part of human dress from the beginning of human existence. Women and men have kept and worn it in many different ways for purposes of utility, protection and decoration, by ancient societies and all civilizations … from Greek and Roman antiquity, by the peoples of the Far and Near East and Africa, the natives of the American continent, European societies spanning all the

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now

historical periods…. Scarves around the neck as well as elaborate kerchiefs on the head are worn by the terracotta figure army of China, in the tradition of whom the scarf has an honoured place; in ancient Greek art, strips of material are used ad nauseam in hairstyle decoration of both men and women, as is the case in Minoan Crete and Egypt, in Rome it is widely worn in the arts and daily life, in Byzantine iconography it reaches its height as an essential element in the representation of the Virgin Mary and from there is established in Greek folk tradition, in India mastery of its production reaches its apogee, in Africa its tying is glorified for women, in Islamic states its use is very strictly enforced, in Arab communities it is venerated as a symbol of the Palestinian struggle…There was and is a scarf for every inhabitant on the planet - even disturbances and wars have taken place because of it - there are, moreover, hundreds of words to describe it according to the specific use, language, dialect, vernacular: shroud, veil, blusher, magnadi (silk scarfs), wimple, plereza (black mourning veil), Islamic headscarf, epaulet, bandana, babushka (headscarf), turban, bolia (headscarf), kerchief, scarf, foulard…

Verushka © Henry Clarke / Condé Nast via Getty Image / Ideal Image

The Perfect

Square

elegance

171

Grace Kelly with her sister © Walter Carone by Paris Match / Ideal Image

Jane Fonda © PAGES Francois by Paris Match / Ideal Image

Let us mention this last item which expresses and describes in the best possible way our objective, namely, to examine the scarf as an accessory, mainly from the middle of the 20th century to the present day. The original word (foulard) is French, seeing that France was where it was established as a fashion accessory by Louis XIII, while Louis XIV elevated it to a symbol of noble descent, tied skilfully around the neck - a precursor to the tie. It is also in France that it has approached its acme, through the House of Hermes, whose “Carres” are the ultimate in scarf craftsmanship and fashion. And this is not just from them having been worn by famous and beautiful ladies. Les Carres Hermes An iconic element of the luxury House on a par with its distinctive orange colour, are Hermes scarves being continuously in the fashion forefront for its 80 years of existence. They are named “Carres” because of their square shape (mainly 90x90cm), all have stunning designs, superb colours and, of course, high quality raw materials and craftsmanship: for each, 250 silk cocoons or 45 km of silk thread are used, they are woven at the looms of the equally historic House of Perrin and Fils, weigh 65 grams, while prior to them reaching the shelves they follow an extremely time-consuming procedure, with the participation of talented artists - some of whom are significant figures in the art world - engravers, print specialists - done by hand using the silk-screen printing technique -, craftsmen for the handmade finishing… Even its diploma has evolved into art, the moment that it is said that Carres Hermes have one more, well-kept secret: their impregnation with scent before printing takes place. In their 80 years, over 2,000 individual designs have been printed with a colour range selected from among approximately 70,000 shades! The very first of the line of sensational works of art that ensued was the design entitled “Jeu d'Omni-bus et de Dames Blanches”, whose inspiration was Robert Dumas in 1937. He was the husband of Jacqueline, daughter of Emile-Maurice Hermes, grandson of Thierry Hermes who had laid his foundations in 1837 manufacturing saddles and reins for horses. This heritage has been honoured ever since in the Hermes collections - naturally, that holds for the scarves, too with the clear and direct allusions to these beautiful animals. Despite the difficult circumstances, France finding itself on the verge of the 172

Second World War, this innovation was to become a recognised aspect of contemporary French bourgeoise culture, taking the fashion world by storm during the golden years that followed, when idols of the cinema and globally recognised celebrities adored the Carres Hermes and established them as the ultimate stylistic symbol. Grace Kelly, Audrey Hepburn, Brigitte Bardot, Maria Callas, Catherine Deneuve were devoted to them, as was Jackie Kennedy-Onassis, who showed a particular preference for their designs inspired by astrology. Even Queen Elizabeth was photographed wearing a Hermes foulard in 1956, for a portrait depicting her on a set of postage stamps. The House’s top selling product, the Carres Hermes are launched annually with two collections including old and new designs, with between 10 and 12 different colour combinations each, supplemented by tying instructions in a chic booklet. Over time, the absolute best-selling foulards have been “Brides de Gala” (1957), “Grand Apparat” (1962), “Promenade de Longchamps” (1970), “Springs” and “Eperon d’Or” (1974) all with motifs inspired by the equine history of the House, “Astrologie” and “Etriers” (1963), “Voitures à Transformation” and “Les Clés” (1965). From the collection one must not omit those with a Greek theme, inspired by Hellenic culture, the Greek War of Independence, Orthodoxy, the islands (“Les Printemps de Thera”, “Les Secrets de Minos”, “Le Triomphe de Paladin”, “Gloire d’Alexandre”, “Musique de Dieux”, “Byzantins”, “Flora Greca”, “Anemones et Campanules”, “Oeillets Sauvages” - the last three designed by Niki Goulandris). Numerous foulards have also been designed by Julie Lalagianni-Abati, while in 2016 Hermes burst onto the scene with an icon scarf for the male wardrobe, designed by Ilia Kafourou, entitled “And the Winner is?”, inspired by the House’s (equine) trade mark. These are three Greeks among the long list of superb artists who have created Carres Hermes designs. A foulard from Hermes is an asset, be it a classic 90x90 or one of the different sizes made available on occasion or for a special plissé. For, apart from being really beautiful, it is one of the few symbols of genuine luxury that remains in a world changed for the worse by mass production; a world so distant from the elegant rebelliousness and the cultural pluralism of the second half of the, in every way, sensational 20th century. It is those iconic elements, including Carres Hermes which perpetuate the nostalgia and, why not, fuel the desire for the restoration of real beauty to everyday life.

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elegance

Bohemian

Chic

Fa s h i o n be c o me s

the map upon

wh ic h r e vo lu tio n s

a r e c h a r t ed w i t h

c o l o u r s , r em i n d i n g

u s o f w o n de r f u l

epochs and

m a r v e l lo u s s o u l s .

By Anna Papadaki

ummer relaxation is equivalent to the liberation of body and soul. Nonchalance, pleasures of life and casual and colourful personal appearances come together to complete the picture. Behind it, nevertheless, there is much more that determines an entire philosophy of life, liberated from conventions. This (philosophy) has been chiefly associated with the French word “boheme”, referring to the gypsy way of life, from a misconception about gypsies originating from Bohemia, a region of the Czech Republic. The philosophy was inspired by their carefree way of living, which was adopted, making due allowances, by the artistic community around the Paris Latin Quarter at the beginning of the 19th century, when authors, poets, artists, actors, adventurers, and profligate representatives of high society with heretical beliefs sought shelter in the poor districts of the left bank of the Seine, where the city’s gypsies lived. Notwithstanding the intellectual chasm between them, making socializing almost impossible, the freedom the latter enjoyed and the freedom the former sought was their common ground. The specific artistic movement was distinguished by the great breadth of intellect, anti-establishment creativity, the joy of life, but also the loosening of morality. The pleasure of the moment, free love, scorn for comforts, were its central beliefs, projecting a model that was particularly attractive to those who dared to cross the dividing line to live and be creative in its circles, ultimately making history. The most representative description of the epoch is recorded vividly and humorously in the book entitled “Scenes from a Bohemian Life” (Scenes de la Vie de Bohème) by Henry Murger, written between 1847 and 49 but published in 1851, the inspiration behind Giacomo Puccini’s renowned opera “La Bohème” in 1896. A year later, a different version, identically titled, was written by Ruggero Leoncavallo, and later adapted for the cinema, again entitled “La Bohème”, by King Vidor in 1926, with the silent screen stars Lillian Gish and John Gilbert in the leading roles. There followed five more film versions: “Mimi” with Gertrude Lawrence (1935), “La Vie de Boheme” by Marcel L’Herbier (1945), and Aki Kaurismaki (1990), and “Rent” by Jonathan Larson (1996). It also inspired the jazz album “La Vie de Boheme” by the pianist Dave Burrell, released in 1969. 175

The French word “boheme”, referring to the gypsy way of life, from a misconception about gypsies originating from Bohemia, a region

of the Czech Republic.

From the bohemians to the hippies In the 20th century, the bohemian movement was matched by that of the hippies that started out in the United States in the middle of the 60s and quickly became a global phenomenon. More worldly and less intellectual, its roots were in the literary movement of the beatniks which appeared in the USA at the end of the 40s as a reaction to the conformity and alienation of society. The hippies, moreover, were active in a wider sphere, voicing a social and political challenge to the norms that occasioned splits in the post-war establishment, aggravated by a cold-war climate and highly controversial armed conflicts, such as the Vietnam War. The hippies created a “counterculture” stressing freedom of the individual, world peace, the easing of prohibitions, including the decriminalization of drug use, the exploration of spirituality in eastern religions and philosophies, healthy diets and, of course, sexual freedom. And all this was to be achieved with a stress-free life style and distinctive mode of dress, focused on vibrant colours and designs and eccentric accessories, with marked ethnic and folklore influences. More flamboyant than their bohemian “brothers”, the “Flower Children” left their indelible mark on music and the cinema and, despite the fact that with the passage of time they all but assimilated into the new world that was dawning, their basic messages maintain their relevance. 176

Colourful fashion The above movements that were liberating for human beings found a perfect expression of their beliefs in the way they dressed. The bohemians in Paris, laid back, free from the superfluous, and the flamboyant hippies, both embodied in their image characteristics that bring to mind gypsy attire (frills and furbelows and vivid printed fabrics), ethnic details (oriental silks and motifs) and the folk traditions of various countries (folklore patterns and accessories). Fashion as a genuine reflection of each period took full advantage of all these influences, ushering in the beginning of one of its most fascinating periods, with designs of remarkable elegance that were adopted instantly, not only by representatives of the arts - who, in turn, influenced the masses who followed their style - but also by glamorous jet setters strolling around gracefully wearing big designer brand named multi-coloured djellabas, eccentric turbans, offbeat jewelry and gypsy frills and furbelows on the decks of yachts, at cosmopolitan destinations, at their wild villa parties and exotic paradises. Encompassed by the exclusiveness and the glamour that justified their status or class, they borrowed certain elements from bohemian counterculture. These elements and the jetsetters’ refined image, would result in a new form of art: brilliantly conveyed in the photography of Talitha Getty in Morocco and David Bailey; the nonchalant poses of Yves Saint Laurent in his colourful house in Marrakech which provided him with inspiration for some of his most beautiful collections; the exuberant creations from Zandra Rhodes; or the more minimal multi-coloured items of Barbara Hulanicki and Biba in swinging London. Moreover, the cinema and music scene singularly capture the movement, superbly projected by Ali MacGraw, Anita Pallenberg, Jane Birkin, Janis Joplin, Marianne Faithfull, Marsha Hunt, Stevie Nicks… Nowadays, the bohemian hippie look keeps coming back into the limelight, be it more “with concessions”, almost all the fashion houses having succumbed to its crazy yet liberating and engaging charm. It is worn stylishly by women like Sienna Miller and the Olsen sisters; but the event where it is extolled is the Coachella Festival, an oasis of easy-going nostalgia in a world that is so different from, yet so similar to, that which created the desire in individuals to become bohemians and hippies, seeking a new means of expression, a new way of life.

the

folklore

of the future I n r e c e n t y e a r s , G r eek de s i g n

h a s t u r n ed i t s a t t e n t i o n

t o t o u r i s m a n d r e - c o n c e p t u a l i zed

t r av e l s o u v e n i r s f r o m a n e w

perspective, with humour and self-

p a r o d y , s i g n i f y i n g a c o n t em p o r a r y

i n t e r p r e t a t i o n o f t h e s y mb o l s

o f G r ee c e â&#x20AC;&#x2122; s c u l t u r a l i de n t i t y .

By Argyro Barata 178

elegance

Sophia, Enjoy Thinking 179

1. Meet the Greeks Meet the Greeks, a set of three-dimensional postcards that presents, with large doses of humour, famed Greeks from antiquity to the 80s, mythological and folklore characters and colourful caricatures, is a winner from the outset. With uncomplicated lines and a pop orientation, the cut-and-fold paper figures of the creators of the DK Studio graphic design bureau, Petro Dimopoulo and John Karatza, give a new angle in their playful way to the contemporary souvenir, without ridiculing the rich folklore and history of our land. Easy to assemble, with two cubes for the head and body and quite a few add-ons for the limbs and accessories, all the figures constitute a collectible souvenir with a concept. 1

2. My Greek Games The main aim of the Thessaloniki designers of My Greek Games, Efi Karagouni and Christo Papachristo, is the dissemination of the Greek ethos, proof that the Greek spirit lives on, is evolving and able to infuse joy, creativity, education and amusement. The love of the creators, as well as the illustrator Ioanni Ergeletzi for traditional, and not so traditional, games and the educational role they can play, provided the inspiration for their designs. The series of five board games is meant for children of all ages and promotes Greece's history and cultural heritage, both within and outside its borders, making known the artistic talent and refinement of contemporary Greeks. From their subject matter, drawn from ancient Greek history and mythology, they are imparting with passion, respect for the arts, museums and the cultural riches of Greece among their young players.

3. TILT!

The azure, the brilliant light of Greece, the crystal clearness of the Aegean, peculiar charm of Greek cities, the storybook mystique of the islands, the mythical figures from Greek traditions altogether constitute the sources of inspiration for the design of TILT travel gifts. Modern mementos, they redefine the folklore of the future while concurrently respecting the value of tradition. Small magnets, postcards, notebooks, bags and T-shirts are designed and illustrated with a myriad of insights emanating from Greek geography, creating a multi-coloured representation of beautiful images of Greece. The figure of the classical evzone, the trademark of most TILT series items, the Cretan, the mermaid and the donkey are revamped with vivacity, conviction and humour, acquiring a novel identity, and journey from Thessaloniki to each and every corner of the world.

4. Shibui

Integrity, sustainability and unobtrusive beauty are the values that Shibui, a company dedicated to the design of household goods and decorative items, created from a partnership between two award-winning Greek industrial designers, Constantinos Hoursoglou and Athanasios Babalis. Shibui creations, true to their Japanese inspiration for the brand name, are moulded by the ideal of simplicity and characterized by their use of natural and minimal amounts of material, ensuring that every aspect of the design is functional and every detail practically justified. A series of art de la table objects are poised between austerity and simplicity, advancing quality Greek design. They are handmade by expert craftsmen from Greece and abroad.

5. When in Greece When in Greece was set up by four architects who identified a need to redefine the design of items that travellers select from destinations visited, providing an alternative holiday experience. They aim to market products whose distinguishing mark is their modern design and use of graphics, fully exploiting Greek materials from suppliers and small craft workshops throughout the country. When in Greece has very quickly gained recognition for its elegant design and consolidated its position as a travel brand giving travellers the opportunity to select a beautiful souvenir while learning fascinating information about the country visited and take home with them an object that will become a part of their daily life as well as accompany them on trips to come. 5 180

elegance

6. Hellofrom The newly founded company from Thessaloniki redefines memories with items that holistically approach the travel experience. A welcoming spirit is found at the heart of their design logic and is expressed through cooperation, since it has brought together talented artists and designers to devise items and services of a high standard and refined artistic quality, which shape anew the old. The ambience of each location becomes the touchstone for all the designers who “weave” from within each item, so that it begins a dialogue between the modern travellers and their experiences. Convinced that artistic beauty in the ethos and style are a philosophy of life, Hellofrom’s mementos relate in a novel way the history of Greece.

7. Sophia, Enjoy Thinking Inspired by Greek history and concepts such as beauty, health, power, victory, wisdom, that are immutable over the ages, the Sophia, Enjoy Thinking household goods series provides distinctive design lines, applied to statuettes, cushions, tableware, frames and jewelry. Everything is made exclusively in Greece and Europe, aimed at disseminating Greece’s cultural heritage to the four corners of the world. The designer, Alexandra’s creations narrate stories from the past to the present, whispering the catchwords “Enjoy Thinking”. The recent collection entitled “Philosophia” is inspired by the ecumenicality of the Greek language; and English words of Greek origin, such as “ecstasy”, “utopia”, “harmony”, embellish utensils and stationery, achieving a singular combination of functionality and substance.

8. GoGreek GoGreek is a new idea that aspires to impart and promote Greek history, philosophy, mythology, and tradition, through the creation of quality products, foodstuffs, and services that stand out owing to their designs being of great artistic beauty. It all started in 2014 with “GoGreek Collectibles”, miniature bottles of Mytilene ouzo designed with traditional Greek costumes as well as carefully selected matching foodstuffs such as top quality extra virgin olive oil, in their respective packaging. Concurrently, they produced a series of handy and decorative items including coasters for cups and glasses, mugs, pillow-cases, small decorative magnets, pocket mirrors, magnetic page markers, key rings, sets of playing cards, and cloth bags. The sources of inspiration for the multi-award winning designs of the collection are the 12 Gods of Olympus, traditional costumes from throughout Greece, and handmade wooden boats, products of the country’s rich seafaring history.

9. Solar Souvenir by Costas Bissas

Just like a stencil, Solar Souvenir is a leather armband with openings that permits the sun to tan a temporary solar tattoo on the skin of those enjoying its hot rays. The armband becomes a souvenir from Greece, but it is the Greek sun which gives it a certificate of authenticity, bringing back sweet memories. Its maker, Costas Bissas’ focal point is the modern person and the way s/he functions in the natural and artificial environment. In his work, the story and the cultural allusions co-exist with innovation and artistic integrity. His creations have gained distinctions at the European Innovation Games Awards, at the Greek Graphic Design and Illustration Awards (EBGE), at the Mikser Festival of Creativity and Innovation, and the Athens Startup Weekend Sustainability. 9

181

The golden mean

Blending

Florentine

tradition with her

i n s p i r ed de s i g n

concepts

for jewelry

making,

Carolina Bucci

h a s s u c c eeded

i n be c o m i n g a

d i s t i n g u i s h ed

membe r o f h e r

profession 182

arolina Bucci designs in a modern and playful vein. Growing up literally surrounded by jewelry, observing her father creating it and her mother carefully selecting pieces to be worn for special occasions, she was inevitably fascinated by the art of their design. Now, her creations are synonymous with modern and unaffected luxury, seeing that she has reinvented the rich heritage of her family, redefining the concept of precious jewelry and the occasions when it may be worn, urging us to wear it for all our social appearances - both everyday and official. Carolina’s inspired creations are designed with respect for tradition yet made with a focus on progress. Out of the ordinary, they are inextricably interwoven with her experiences and recollections. Items of jewelry are always esteemed, she believes, but what is of inestimable value is the history hidden behind them. That explains why she gives her clients the opportunity to share with her a particular personal experience for her to exclusively create for each a unique and singular piece, using the most up to date techniques and best materials. This service has nothing to do with minor modifications to existing designs, but is a completely new experience that commences from an idea and ends in its materialization. Carolina’s novel view of jewelry in parallel with her specialized know-how made possible the enrichment of its artistic quality and the development of traditional techniques. In 1885, her

great-grandfather, Ferdinando Bucci opened his workshop in Florence, specializing in the sale and repair of pocket watches. Being artistically talented, he soon began to design gold chains as accessories for his customers’ watches, and from there progressed to the production of jewelry. By the time his son, Fosco Bucci took over the workshop in 1920, it had become one of the most important in the city. Under Fosco’s leadership the business continued expanding, supplying stores throughout Italy. Fosco Bucci moved the showroom to the Piazza Santo Stefano, beside the Ponte Vecchio Bridge, where to this day the city’s traditional goldsmiths’ quarter is still located. After the Second World War, Carolina’s father, Ferdinando opened branches in the USA and Japan; however, the jewelry making side was maintained at the local workshops, since its greatest asset was Florentine tradition. This heritage is of overriding significance for Carolina who oversees all the production stages, from the design to the production of the jewelry, just as her ancestors did. Naturally, she would always receive very special pieces of jewelry as birth and festival day gifts as well as on special occasions. In gratitude for her good fortune, at some point she began pondering over how she could modify them; and that is how she began her experimentation, introducing new items mirroring her personality and lifestyle. On coming of age, she received an education which equipped her with the essential technical skills needed to make her dreams come true, by studying jewelry design at FIT, New York: the city was inspirational and provided the impetus for her creativity to blossom. Her studies completed, she returned to Florence where she collaborated with local craftsmen, urging them to extend traditional practices and so putting a personal seal on her first collection, “Woven”. Utilizing an old loom to weave gold and silk yarn, she made this collection her trademark, with the jewelry produced giving a sense of precious material gently resting on the skin. Following that,

elegance

the “Lucky Collection” was inspired by the symbolism connected with the exchange of gifts - with the “Lucky Bracelets” a precursor to the “Woven” collection, being reminders of those she had exchanged with her sister and friends over the years. Recently, Carolina collaborated with Audemars Piguet to celebrate the 40th anniversary of the “Royal Oak” iconic model, giving it renewed impetus. What distinguishes “Royal Oak Frosted Gold” is the dazzling glitter created thanks to the age-old method for hammering the gold. She, herself, admitted to this having been a challenge for her. “I added a distinctive Florentine finish to the celebrated watch. It was just incredible”. She also told us about her enduring pleasure in painting on ceramics. “From when I was studying at FIT, I dreamt of opening a little store in Nolita with a kiln in the back garden to make my ceramics. Maybe one day I’ll make this dream a reality”. Carolina makes jewelry that transcends ephemeral fashion trends; and with the singularity that distinguishes her work has become firmly established as one of the stars’ favourites. Her designs are frequently displayed in publications including Vogue, Harper’s Bazaar and W. Using the same techniques and tools as her great-grandfather, she creates ingenious pieces, but she does not content herself with that, since she is ever in search of new methods, thereby combining Florentine tradition with a contemporary view of artistic beauty. Not at all by chance, in recent years has she been included in the annual Vanity Fair “Power Player” jewelry industry listing, while her pieces are included in the permanent exhibition of Florence’s Palazzo Pitti Museum. As for which has been the best moment of her career, she responds with: “It is very difficult to pinpoint such a moment, but every time I see an individual wearing my jewelry, I feel a fantastic pleasure well up inside me. This is especially true when it happens in unexpected ways”. When asked with whom she would like to create an original jewelry item, she is unequivocal: “I would have liked to collaborate with Fulco di Verdura”.

Carolina Bucci jewelry items are available at Kultia Corner, Porto Sani Hotel. 183

g a s t r o n o my

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GASTRONOMY

The fascinating truth about

New Scandinavian

Cuisine I f s o me t h i n g h a s s h a ke n t h e world after the technomotion The figures may be particularly favorable, but they do not even come close to reflecting the considerable influence engendered by the impelling drive of New Scandinavian Cuisine on the planet. With this in mind, four restaurants, among the 50 Best in the World, together with two 3 star, six 2 star and a total of 41 Michelin stars give just a limited measure of the culinary frenzy that prevails in the northern neighbourhoods of Europe. That is because, where people have been accustomed to eating in the lap of luxury at French Versailles, followed by them climbing Spanish barricades to begin the molecular revolution, here, suddenly, with the Scandinavians they have sunk into the embrace of nature, making gastronomy more cool. They were fortunate enough to have the “Noma” proclaimed three times from 2010 onwards Best Restaurant in the World, and last year three stars twinkled at the “Geranium” in Copenhagen and the “Maaemo” in Oslo, so that the spotlights continue to be focused on them. The nature loving culinary creed of New Scandinavian Cuisine has become a religion for legions of new chefs worldwide who delight in gathering wild herbs, fruit, vegetables and mushrooms from the forests and seashores.

e x t r avag a n z a o f Fe r r a n Ad r i a , i t i s t h e S c a n d i n av ia n n at u r a l i s m t h at brought to the forefront “ p h y s i o c r at i c ” g a s t r o n o m y. T h e p r ota g o n i s t s o f this artistic cuisine are stylizing world ta s t e .

By Dimitris Antonopoulos

Under the leadership of “Noma” All this innovative creativity started out from near zero, given that the Protestant citizens of these countries believed culinary pleasure to be sinful. It was Rene Redzepi, the founder of “Noma” whose inspiration it was to create a physiocratic cuisine based on previously ignored herbs, roots, fruits, and flowers of the Nordic countryside and fill his plates with “stars”. One of the now signature dishes he introduced was plainly named “Pickled vegetables, marrow, herbs and stock”, and we counted within it small leaves and shavings from at least 18 different plants, a veritable vegetable garden of the late hippie period. There was the sense of a “psychedelic” stroll in an unadorned landscape with matte fireworks of various spices exploding in the mouth, fruity illuminations from dainty pickles (cucumber, carrot, cauliflower, beetroot) “swathed” in a delicate pork stock, adorned by soft marrow marinated in salt for five days! Each occasion dining at “Noma” is a singular experience garnished with unforeseen flavors. From among the innumerable occasions I have sat at its tables, there come to mind masterpieces such as “Ashes and leeks, mussels and 187

king crab”, with an artistic contrast of pink (crab of explosive finesse) and black (leeks sprinkled with hay ash) upon which bursts, like a mist-covered sea, the cream of mussel! Or that wonderful crayfish that comes on a scorching hot “rock” on which it is being cooked, and you eat it with your fingers, wafting it beforehand through a sauce of parsley and the water of oysters, sprinkled with iodized red dried seaweed powder. To be absolutely sure, what is unforgettable is the very dirty, wild and matured duck, Nordic duck - a variation on Pekin duck - whose roast breast pieces you wrap in dark green mauve-ribbed cabbage leaves with tiny fennel flowers on them; and then its juice with the remaining portions of the duck. The highlight of the dish is left for the finale: the head opened up wide, with the smoothness of the brain melting with ineffable relish and softness on the tongue! When it’s time to speak about dessert, you can’t fail to think of anything more Scandinavian than that sophisticated “barbed wire” that electrifies the palate, the prickly lichen - the beloved food of the reindeer - dipped in chocolate. The old “Noma” is getting ready to move to a new location, where it will cultivate in its greenhouse many of the vegetables and herbs it uses, strictly following a seasonal menu that it will even transform into a vegetarian menu according to the time of year. The shaman cooks miraculously! If Scandinavian cuisine relishes mother nature, then somewhere in the wilds of northern Sweden lives its shaman doctor. At an immense farm, Magnus Nilsson has set up a restaurant seating just 16 diners, included in the 50 Best Restaurants in the World, with 2 Michelin stars. In a scene resembling “The Little House on the Prairie” there extends a “village” with a manor house and log cabins, surrounded by hills, vegetable gardens and whiter than white grazing cows. The meal is a unique experience, resembling more a home dinner invitation: in summer, at seven o'clock in the evening on the veranda, drinking Scandinavian Negroni, whose basic ingredients are rhubarb and vinegar, with the guests seated in sheepskin backed armchairs. Then, in the wooden lounge with its log fire burning and the cult wolf-hide coat hanging from the wall, the first snacks begin to arrive. Nilsson’s cuisine revives ageold culinary traditions and exudes subtle native rusticism. For instance, in the superbly deep flavour of a salted herring aged for three years there explodes in the mouth a firecracker of flowers, while the electrifying sensation of the Szechuan buttons makes the dish devilishly different. The meal proceeds on the upper floor with some ostentatious service: Magnus’ heavy steps each time he brings with him the chefs carrying the trays of dishes. Incredibly light as a cloud is the fantastic king crab with “burnt” - like dulce de leche - superb cream; incomparable the sensation of the quail egg marinated for five hours in ashes; fantastically delicious the meat of an elderly cow matured for ten weeks; heavenly the pig blood of “Palt” (dumplings) cooked for 12 hours in broth with charred onions; and magnificent the dainty sauce with egg-vinegar- reindeer stock. “Fäviken” epitomises the Scandinavian spirit in its most harmonized form with nature, an experience whichever time of year you go.

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The 3 stars of the North In an urban environment, yet steeped in Norway’s nature since it serves only biological or biodynamic raw materials from local producers, with its creator, Esben Holmboe Bang, insisting on their seasonal availability, Oslo’s “Maaemo” (Mother Nature) had attained 2 stars just 15 months after its opening; and last year the legendary 3rd star! It has just eight tables plus a marble one seating 6, all of which have a view through the glass floor onto the glass kitchen on the mezzanine. If you have been to an avant-garde Scandinavian restaurant, you will have recognised at once from the food styling the nature worship of the cuisine. For example, we have the fantastic signature and stunningly delicious crayfish with pickled pine shoots, served with twigs from the same tree, with the crunchy crust of its belly creating a fantastic contrast to its tenderness.The flavors here possess an immediate expressiveness from the unconventional combinations, including the sour cream porridge that arrives covered with thin slices of smoked reindeer heart and plum vinegar, the unrivalled clam marinated in tea which has undergone fermentation (Kombucha) on smoked cream and white gooseberries or the “emulsion” of raw oysters with a mussel and dill sauce. The most arty looking dishes are prepared by Rasmus Kofoed at the “Geranium”. His refined restaurant with its stylish luxury is found on the 8th floor of the city’s national stadium and its distinctions include 2 Michelin stars, 28th place in the world's top 50 and a gold Bocuse d'or, in addition to a silver and bronze. We are talking about dishes resembling a Japanese picture, like the salted cod with “black veins”, supreme asparagus and asparagus beer; the smoked clam in red seaweed with a velvety cream of unripe forest fruits; and the honey sweetened with egg yolk confit in olive oil, served in a concoction of the leaves and flowerlets of black gooseberries and the fruit itself - unforgettable! Similar sensations are produced by the refined sea portrait with oysters, together with shoreline herbs and a slightly sour sauce from fermented cabbage.

GASTRONOMY

Stockholm has top players The Scandinavian gastronomic panorama has yet more top players in its league. The “Frantzen” in Stockholm - 2 star and Number 23 in the 50 Best Restaurants in the World 2015 - is a tiny restaurant seating just 19, which should also have completed its relocation by now. It is an exemplary farm restaurant with two farms on the outskirts of the city supplying 90% of the raw materials used in its kitchen. For my latest meal there I singled out an ethereal macaron with the aroma of apples and lingonberries, like a “bun” for a “burger” from a blood and foie gras cream, making for sensational balances; the excellent huge clam with an egg-truffle cream and light mushroom and seaweed broth that shamelessly intensity its flavour; an unbelieveable pot roast of shoulder and tongue of lamb with wild mushrooms and cabbage; and an incredibly tasty truffle bourguignon cooked cauliflower. The multiple award-winning chef Mathias Dahlgren has opened within the iconic “Grand Hotel” the gourmet 2 star “Matsalen”. In this calm luxury, the signature dish is the first “culinary recollection” of Mathias, arriving halfway through the menu, conveying the Scandinavian passion for bread. It is consists solely of bread and fresh homemade butter, typical of Scandinavian culinary culture; and it carries us away with its luscious vigour.

In Copenhagen gastronomy is endlessly in fashion. In Copenhagen, however, the most hyped restaurant is the “Amass” owned by Californian, Malt Orlando, ex-chef de cuisine at “Noma”. Its industrial air enthuses all and sundry, the moment it is housed in a former dockyard in a relatively out of the way part of town, “Amass”, equates with industrial concrete, “crisp” arty graffiti, hip-hop music, fires in his vegetable garden and greenhouse, with the diners drinking champagne and enjoying gourmet Scandinavian “landscapes” in their plates. His cuisine is unadorned and based upon innovative combinations, with great emphasis placed on the outstanding quality of produce used. The menu changes almost every day, though, dishes like the sophisticated velvety roast mackerel with charred Kale and fantastic burnt black lime, with the eccentric coquetry of their parallel sour and smoked taste; or the sensual wedding of raw shrimp and shavings of warm foie gras, have kindled love at first sight. In contrast, the “Relae” of ex-Noma Italian chef, Christian Puglisi has the air of a handmade boutique, with a more spartan style, more bistrot, and ergonomic simplicity - you take the cutlery out of the small drawer by your seat. All this has not stopped it from climbing to number 40 out of the 50 Best Restaurants in the World this year, nor from being awarded a Michelin star. His style of cuisine is quite simple, with 3 to 4 ingredients at the most, but on the arrival of the excellent duck with the hidden magnetism of the earthy sweetness of “noodles” sprinkled with seaweed powder and its broth, you become ecstatic with its sublime savoriness. The “flower” of the cooked squash with its deep and charred quitch in sophisticated rotation with the freshness of the green hazelnuts, or the most incredible ice-cream from Jerusalem artichokes with caramelized chips from their outer skin, and bread soaked in malt oil are among the dishes that will remain unforgettable for me!

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Gastropub

is synonymous with an enterprising change in Britain’s dining scene.

When the traditional pubs are deemed to be the places at the heart of everyday Great Britain, only the Anglo-Saxons, Welsh, Scots and Irish can completely comprehend the magnitude of the revolution that took place from 1991, when in London the United Kingdom’s first gastropub “The Eagle” was opened. Many liken its radical impact on the British scene to the way youngsters feel today not being able to perceive how it is possible to survive without having wi-fi available on your mobile phone! Pubs are, if we wish to give a more European example, the coffee shops constituting the hub of a neighbourhood, only that instead of coffee they mainly serve ale. It is the local social centre for the British, awash with its real national drink, tepid beer that saturates their get-togethers, chance meetings, as well as solitary moments. Pubs never had any special gastronomic interests, seeing that they are mainly places for worries to be washed away and where regulars, after endless pints, are on the verge of drunkenness - especially at weekends - when they might actually go over the limit. The rather inferior food was usually limited to factory produced sandwiches warmed in their wrapping bag, or pork scratchings for the regulars not to down their beers on an empty stomach. The few pubs, chiefly country inns, serving a traditional shepherd’s pie or fish and chips were exceptions to the rule. Thus, you can imagine what happened when after the seed was sown by “The Eagle” there was a veritable tsunami of gastropubs, that apart from ales, added to their lists good wines, as well as fine whiskies, gin, vodka, rum and other drinks. The most significant move they made, however, was to include carefully prepared food, which, initially at least, embraced the Mediterranean cuisine, then in fashion, supplemented by a touch of well-presented French bistro (paté and foie-gras) and updated classic British dishes. The person to make the greatest impression on gastropub cuisine was Fergus Henderson, who on opening the “St. John” in 1994 began his own British gastronomy revolution, establishing boldly and without social pretensions, “Nose to Tail” cooking, succeeding in his place being selected on numerous occasions as one of the 50 Best Restaurants in the World. He, himself, has said jocularly that “Today many have recognised us as pioneers of “modern British cooking”, but when we started out we were scoffed at, being told we were 200 years behind”. His popular specialities, including marrow with parsley salad, have been copied throughout the United Kingdom. Apart from transforming the traditional pubs into bar-restaurants with no-nonsense cuisine, as well as lively casual lounges, gastropubs did away with the stuffiness of the old-fashioned establishments, inspired by the original French restaurant. In other words, those places where if a pair of diners ordered two first courses and two glasses of wine or departed without asking for dessert, they were scowled at with repugnance, like poor relatives. They established a cool culture in a vibrant metropolis like London, such as to correspond with the social developments taking place throughout the western world. With their numbers approaching 7,000 in London and its environs, they are considered a dynamic and popular fixture in the British capital, as well as all over the country. Indeed, its model is being disseminated to the rest of the world; and not just the Commonwealth. To be sure, in Britain its special importance is so firmly established that it now has its own exclusive distinctions, which through the institution Top 50 Gastropubs annually presents awards to the best of its kind.

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Top 5 London gastropubs The Harwood Arms, Νο6 / Top 50 Tucked away in the backstreets of Fulham, it is the only gastropub in London with a Michelin star. It makes sense, when you learn that behind it all is one of the top chefs in Britain, Brett Graham, whose restaurant “The Ledbury” possesses two Michelin stars and is placed No 14 among the World’s 50 Best Restaurants. It is an extremely popular location, making an early booking essential. It focuses on first class British raw materials, with emphasis being placed on game and a menu that changes every day. His cuisine is very original with specialities including buttery crab on muffins with shoreline spices and pickled lemon, or duck confit with pumpkin-orange marmalade. The Anchor & Hope, No 12 / Top 50 They say, with authentic English humour, that “The Anchor & Hope” is one of the “worst kept secrets” in London, since it has been acclaimed as one of the city’s top gastropubs. Its great British cuisine series dishes with generous helpings include the slowly cooked (for seven hours) forequarter of lamb with various roots and potato dauphinoise, the hot eel with celery and mustard, hare and wine ragout with mashed potatoes, duck hearts on toast or steamed cod with potato dauphinoise. The Drapers Arms, No 18 / Top 50 It has become famous for offering one of the most stylish cuisines of its kind, serving classic dishes prepared using novel techniques. Deep fried quail and sauce remoulade with brussel sprouts, cassoulet with duck leg confit and special French sausages, ox heart with sweet and sour cauliflower and hazelnuts, chocolate stout cake with salted caramel sauce, and candied hazelnuts and cream are amongst the most representative dishes. The concern also has its charitable aspect, frequently donating a portion of its takings to good causes.

GASTRONOMY

Were Shakespeare alive, he would not ask himself “to eat or not to eat”, but would make a beeline for a gastropub: an enduring success story for a development that has brought smiles, style and good food to the United Kingdom. By Dimitris Antonopoulos

The Alma, No 26 / Top 50 The glossy green tiled façade of this corner building really stands out. Here we have a combined gastropub and boutique hotel. Key words to describe it are atmosphere, comfort, pleasure, convivial and calm ambience, respect, and hospitable retreat. Distinctive dishes: crab cakes with spring onions, chilli and tomato sauce with ginger and coriander, oven-roasted golden beets with beetroot purée, goat’s cheese, pistachio, white balsamic vinegar powder, wild mushroom pie, savoy cabbage, feta cheese, and truffled green bean salad and parmesan cream.

The Red Lion & Sun, No 37 / Top 50 In a more out of town part of London, Highgate Village, from as far back as the 16th century there have been pubs renowned for the good food they serve. Nowadays, the local inhabitants are enthusiastic patrons and on Sundays all hell breaks loose! This owner describes his cuisine as “rustic modern British pub food”, with dishes such as spicy purée and carrot hummus with salad from chickpea sprouts and feta cheese, coq au vin (cockerel in red wine) pie, fresh green beans and gravy, fish and chips with haddock in beer batter, hand-cut potatoes, chickpea purée and tartar sauce.

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Bistro nomie the affordable gastronomic revolution

Wh en Pa r is b r e a ks w i t h t h e i n e v i ta b i l i t y of haute cuisine the nĂŠobistrots b l o s s o m ! Re f r e s h i n g , ta s t y i n n o vat i o n , a r e l a x ed a t m o s p h e r e , c o mm u n i c a t i o n , an excellent r e l a t i o n s h i p be t w ee n quality and price; and n e w c h e f s e x p r e s s - at long l ast - their very own future culinary vision!

By Dimitris Antonopoulos

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In recent years, there is no stopping bistronomie in Paris. Particularly in the suburbs, small restaurants offering gastronomic delights at very low prices have continuously been sprouting like mushrooms. The néobistrots are, probably, the most exciting things to have appeared in France in the last few years, as they sprinkle their stardust of excitement and modernity over its incredibly hierarchical culinary scene. Within its ranks are included the French capital’s “hottest” restaurants - this is where you will find the queues. And it is not only because their prices are very “sweet”, but also because they are in tune with the spirit of the times, which wants things to be more “cool”. For many years, the culinary scene in Paris, indeed, throughout France, was heavily in the shadow of the renowned Michelin Guide, which made its authority felt through its strict rules. For chefs or restaurants to excel, they were required to spend a fortune on finery and, using costly means, organise their kitchen to enable them to gain a two or three star award. Now, a FrenchBasque, Inaki Aizpitarte, who opened “Le Châteaubriand” ten years ago, has become the guru of the new chefs whose dream it is to set forth their own vision, the moment that, within an unadorned space that is a reminder of old Paris, he is adopting a creative bistronomie, pleasantly amazing his clients. The Michelin Guide has,

unsurprisingly, not awarded him a star, but “Le Châteaubriand” ruffled a lot of feathers when in 2011 it reached number 9 among the 50 Best Restaurants in the World (World’s 50 Best Restaurants), verifying the positive impression that bistronomie is making on the planet. Two years prior to the Châteaubriand’s opening, this trend had acquired its name, its “godfather” being the culinary critic Sébastian Demorand, who coined up the term “bistronomie” at a critic’s meeting of the Le Fooding gastronomy guide site (www.lefooding.com), in 2004. Its creator, Alexandre Cammas, gives his own interpretation of all these immense changes in the French gastronomic scene. Since “tastes” in our times are changing and “this has happened in all the creative arts, including music, fashion and design. It is only in cuisine, owing to Michelin, that we have been engrossed exclusively with “haute cuisine” until just a few years ago. The big change has not occurred by breaking the rules of haute cuisine so as to remould them, but rather doing away with them completely, something that liberated us. In the final analysis, this change has done for cuisine what post-1968 did for society …”. This breath of fresh air has put the cat among the pigeons in Paris and the new chefs have made it their aim to search for small spaces with low rents to open their bistrot. While some resemble ordinary rooms in houses, others gastropubs,

others deli groceries and others old-fashioned bistrot, all are very modern and you are essentially eating at a bar. At the same time, quite a few of them are housed in scheduled buildings with superb art deco and art nouveau decorations. What is the recipe for the néobistrots’ success? Their chefs may, indeed, have undergone classical training and gained their reputations at Michelin oriented restaurants. However, they decided to turn their backs on the limitations associated with the stars and, instead, apply their own ideas. Their restaurants are always small, not requiring substantial initial investment, while for a person to dine there it costs as little as a tip at a three star! Usually, the menu changes on a daily basis, depending on the market availability of produce; and the choice of dishes is limited, yet this is compensated for by gastronomic originality of a high standard and an outstanding relationship between quality and price. In this way, a new gastronomic culture has been created in the ranks of the younger generation, as they pursue quality and enjoy one of the most refined and exciting cuisines in stylish and lively restaurants. It should be stressed, however, that many of the chefs who have adopted creative bistronomie are Japanese, with previous service at some of the best restaurants in Paris.

LE CHATEAUBRIAND

LE COMPTOIR DU RELAIS

PIERRE SANG BOYER

LE SERVAN

RESTAURANT PASSERINI

Inaki Aizpitarte changed the status quo concerning French dining habits, “encroaching” between hyper-luxury restaurants and commonplace bistrots. The cool, minimalistic decor, the vitality of the dining area, all those waiting to find a table after 9:30 in the evening - such images mark out this bustling restaurant. Aizpitarte keeps his flavours as natural as he possibly can, grafting classic French cuisine with new ideas and inexhaustible creativity. The menu is modified almost every day and he is liable to change the dishes available at the very last minute. 129, Avenue Parmentier, 11eme arrondissement, tel. +33 1 43574595, www.lechateaubriand.fr

Chef Yves Camdeborde runs this excellent bistrot of the “Relais Saint Germain” boutique art deco hotel with incredible success. To book a table in the evening and try the ultimate gourmet menu, you must make a reservation three months in advance! Nevertheless, on weekdays until 6pm as well at weekends until 10pm you can enjoy a very good brasserie menu without making a reservation, though you will need a little patience as you wait in the queue. 5, Carrefour de l’Odéon, 6eme arrondissement, tel. +33 1 44270797.

The French-Korean chef made himself known by being a French Master Chef finalist, but he didn’t rest on his laurels. He found the perfect location for his impromptu gastronomic performance, gave a bar-like style to his chosen space and in front of his open-plan kitchen all hell breaks loose with those who wish to be photographed with him and, naturally, indulge in his creative cuisine (French with distinct, delicate Asian influences): a creative collage of sophisticated flavours, hues and styles. Following his initial success, he has opened a second space, where greater emphasis has been placed on the tables themselves. www.pierresangboyer.com

In a bohemian neighbourhood, sisters Katia and Tatiana Levha with French and Philippino backgrounds, have converted an old bistrot into a nèobistrot introducing an ingenious cuisine whose foundation is French gastronomy - Tatiana was previously employed at the 3 star “Arpège” and “Astrance”. This space, filled by a young, artistic crowd, exudes an incredible energy, where contrasting white ceilings with beautiful plasterwork and the rugged aspect of the old walls interplay. 32, rue Saint-Maur, 11eme, arrondissement, tel. +33 1 55285182.

This Italian chef has fanatical followers in Paris, who had been waiting impatiently for him to open his new restaurant after the closing of their beloved “Rino” in 2014. The new place has office-like furnishings and a mosaic floor, 50s lighting fixtures and art deco wall fittings. His gastrotrattoria, apart from Roman-style tripe and asparagus with hazelnuts and miso, also offers main dishes to be shared (whole pigeon, duck, turbot). 65, Rue Traversière, 12eme arrondissement, tel. +33 1 43422756, www.passerini.paris

ABRI

FRENCHIE

In the evenings, the whole of fashionable Paris is squeezed into this tiny restaurant for the most gourmet snip in town! Katsuaki Okiyama’s six course menu costs a mere 49 euros... and is out of this world. On Mondays and Saturdays, the multi-layered “tonkatsu” sandwich is wonderful. You need to telephone well ahead of time to find a table. 92, rue du Faubourg Poissonnière, 10eme arrondissement, tel. + 33 1 83970000.

It’s so good that it is already fully booked for the next two months! Gregory Marchand, a Frenchman with Anglo-Saxon influences, is considered to be one of the leading lights of bistronomie and cooks using top quality produce from both sides of the Channel. If you don’t manage to book a table here, there is along the same street the “Frenchie Bar à Vins” where you can find a table without needing to make a previous reservation. www.frenchie-restaurant.com

CLOWN BAR

L'AMI JEAN

One of the loveliest Parisian bistrot, its façade decorated with clowns, as is its ceiling, while the back room is more abstract. This is one of the more refined corners of town. Sota Atsumi, the chef does wonders with dishes such as raw clams - smoked ricotta - pergamonto, fried lamb sweetbreads - white radishes hazelnuts, duck - foie gras - dates. 114, rue Amelot, 11eme arrondissement, tel. +33 1 43558735.

An exuberant, rustic nèobistrot with an equally enthusiastic chef, Stephane Jego. The cuisine pulsates with unusual combinations, with heavenly dishes. Don’t miss the roast octopus with fresh scallions and mushrooms girolles, mackerel perfectly roasted at 63⁰, and many more. 27, rue Malar, 7eme arrondissement, tel. + 33 1 47058689, www.lamijean.fr

LA RÉGALADE Bruno Doucet took the already successful “Régalade” from the forefather of bistronomie, Yves Camdeborde, and made it a huge success! To such an extent, that he has opened another two diners. He has accomplished the magical quality and price balance, serving a three course meal for 37 euro with an opening gift of a fantastic terrine. www.laregalade.paris/restaurantla-regalade-paris-ler-saint-honore

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GASTRONOMY

Halkidiki gastronomic trails Stunningly beautiful, historical and very popular with tourists, Halkidiki is also attractive for the gourmet pleasures on offer at its excellent restaurants and tavernas. By Dimitris Antonopoulos

It is for sure one of the most beautiful areas of Greece, with its waters and beaches standing out for their fantastic exoticism, its tropical colours and crystal clean waters reviving you with their coolness instead of making you drowsy like tepid soup as is the case around the Equator. At the same time, Halkidiki is one of the most gastronomically developed areas of our country, its restaurants being awarded in 2017 with four Golden Chef's Hats (Greece’s Best Restaurant Awards) and five Greek Cuisine Awards from Athinorama magazine, surpassing famous islands like Mykonos, Santorini and Crete. In among its superb seascapes, exquisite forested mountains and uplands, pine fronted beaches and lovely villages, the visitor discovers from excellent tavernas to charming fine dining restaurants that give a definitive taste to their vacation. So, let us make a stimulating gastronomic journey in Halkidiki, “nibbling” at its best restaurants. Not at all by chance, we set out from Sani Resort, seeing that this is the place where much of the “heavy artillery” of the region is gathered, with a number of candidates for distinctions from the gastronomic world. Greek cuisine is very well represented, making its presence strongly felt. The top-flight Tomata (Golden Chef’s Hat 2017), headed by the gifted and especially popular with Greeks, Chrysantho Karamolego, is a haute cuisine restaurant of singular stature. His innovative approach to Greek cuisine has led him to embrace local traditions, raw materials from the Mediterranean and foreign “imports”, thereby presenting a gastronomic proposal replete with fascinating brushstrokes. Dishes like poached grouper with seaweed and slightly tart sabayon sea urchin, the super fine sea bass carpaccio with fennel, lemon-soy vinaigrette or Greek meatballs

with tomato chutney filled with feta cheese accompanied by couscous with fennel, cucumber, radishes, herbs and lemon-mustard vinaigrette radiate a unique sun-drenched Greekness. As for his desserts, such as lime tart, they are an even greater temptation. The purity of the Greek fish taverna is represented by the magic of the Alexis (Greek Cuisine Award, 2017), that for going on twenty-eight years has spread its tables on the lawn, under the trees, opposite the boats of the marina, serving lovely delicacies including succulent grilled octopus al dente and mouth-watering steamed mussels. Its frying pan also perfectly prepares mussel meat, calamari and red mullet, while the grill cooks the freshest of fish with mastery. It is your lucky day when you can also order some hard-to-find seafood “jewel” from a kitchen which personifies in the best possible way the allure of simplicity. The Water Restaurant (Golden Chef’s Hat 2017) is the resort’s exclusive fine dining restaurant at the Sani Asterias Suites. With its romantic view, you muse the time away gazing towards the marina’s night lights in an atmosphere of elegant luxury, with quality service and outstanding cuisine all together raising it to the highest gastronomic ranks in Halkidiki. The overseeing of the restaurant is in the able hands of the Michelin star chef, Jacques Chibois from France, who has given its cuisine Mediterranean finesse and style. Dishes such as the dainty foie gras sauté with a sesame crust, pear and soya, superb duck with an intense taste, crispy skin with a very original accompaniment of sweet potato purée, foie gras and bulgur with cumquat, the honeyed, slowly cooked lamb with green apple purée, couscous and tarragon, or the fantastic millefeuille pineap-

ple with peanut parfait and verbena ice-cream provide a most profound culinary experience. Moreover, the Mediterranean is also imbued with the cuisine presented on the refined balcony as the sun sets at the Dunes, integrating French and Italian hues; but that is not all, as it aims at originality, delectability and innovation. Thus, the lamb seasoned with Moroccan harissa is enveloped by a smoky fragrance, the risotto has a depth of taste emanating from the very special aged rice carnaroli accompanied by the rare Castelmagno cheese and pancetta (pork belly) smoked with hiroki wood, the sea bass is served with beans of two textures - chorizo and bouillabaisse -, the beetroot salad is accompanied by summer berries and home-made goat’s milk cheese, while the very fine yogurt whipped cream has airy milk and white chocolate chips, fennel sorbet and rhubarb coulis. The savoury exoticism of Asia has its devoted adherents, and at Sani Resort the Katsu and Asian restaurants, under the supervision of Katsuhiko Hanamure, provide an air of class. The former, at the marina’s edge, resembles a stylish minimalistic restaurant, with a view that gives the impression of one being on the deck of a cruise liner. At the Katsu, Japan charms us with very good, unadorned, yet unusual sushi - such as caramelized eel rolls wrapped in avocado with kabayaki sauce or thin slices of veal on shrimp tempura rolls with asparagus and soy sauce -, it cooks excellent meat dishes in a special American oven and serves them with an elaborate garnish - mauve Peruvian potato purée -, and it has special tastes in store with fish: for example, marinated sea bream in kombu seaweed and the sea bass in sweet and sour miso. In the modern minimalistic Asian House, classic specialities from 195

various countries, including the dainty and crisp spring rolls and rich Thai chicken curry, are served refined yet maintaining the familiar taste which has made it so popular. Just a short distance away from Sani Resort, at the Potidea Canal, we find the Marina (Greek Cuisine Award, 2017), one of the most prominent fish tavernas in Greece, which in recent years has evolved into a restaurant. Here the freshest of seafood treats are used, fried or grilled with great care to maintain their succulence. Among the singular specialities are also included more modern proposals, such as the splendid crayfish carpaccio with basil and chili, the ceviche tuna and the sautéed shrimp with a rich velvety bisque. What you must try is the white halva with sultanas and dried apricot. At Polygyros, Sofoklis Giagzoglou’s very special Marigoula (Greek Cuisine Award, 2017) is located. At this sui generis gastrotaverna tradition is intertwined with innovation to make for a serendipitous cocktail. Dishes like marrow with sea urchin, veal heart with smoked paprika and soya, cod soutzoukaki (faggots) with chili flakes sauce and bergamot marmalade, cuttlefish with caper and potato purée with hartwort reflect a fortuitous gourmet rendition of delicacies. A little further south, along Fourka’s seafront, the talented chef Nikos Tzounas has transformed his father’s fisherman’s hut into a chic restaurant, the Anassa by the Sea that is literally caressed by the waves lapping on the beach. The cuisine focuses on the sea, with many sophisticated proposals. The cod liver with sea urchin sauce, the perfectly cooked fish on lemon risotto, Greek village salad that has been converted into cheese cake, the bass carpaccio with sea urchin and lemon confit, and desserts including peach millefeuille or the bittersweet chocolate ganache with olive oil and salt are among the highlights of this outstanding restaurant’s modern cuisine. At Afyto, veteran chef Nikos Katsanis has been refining for over two decades at Sousourada & Sgouros Skatzoxiros (Wagtail and Curly Hedgehog) a traditional cuisine full of local brushstrokes that give it a plethora of originality. Dishes like the seafood-stuffed cabbage rolls with lemon-tahini sauce, tarama (fish roe) and kritamo (sea fennel) chicken with trahana (traditional Greek pasta), veal shank with florina ajvar (preserved peppers), the cheese curd meatballs with salad and quince chutney, wild greens and stewed spinach with singlino from 196

The visitor discovers from excellent tavernas to charming fine dining restaurants that give a definitive taste to their vacation.

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Mani and orange with parmesan, while familiar are yet so different. With its tables set in the picturesque old village square of Kriopigi, the Platia Anthoulas of the Kritou family is systematically refining the local traditional cuisine with exceptionally tasty dishes such as the wonderful goat kid with leeks and unripe damsons. They cook excellent, locally produced meats and prepare original seafood dishes, like oven baked fish with tomato, capers, pine nuts, olives and potatoes. Going along the western side of the second peninsula of Halkidiki, we reach in the Nikiti area the renowned Boukadoura (Greek Cuisine Award, 2017). At a promontory along the beach, on the sea’s edge, Ms Iota prepares the classic mainstays of Greek cuisine at her outstanding taverna in a cheerful and very individual way: she prepares the imam bayildi differently with peppers as well, the mackerel she cooks with potatoes and tomato in the oven, the cuttlefish with black ink sauce and basmati rice, goat meat with galotyri. Then we have her renowned kritamo (sea fennel) salad, ingenious liqueurs (thyme, camomile) and pickles; and for dessert her celebrated spoon sweets. Close by, on a romantic balcony, in the shade of pines, giving you the impression of being somewhere on the Côte d’Azur, the Squirrel (Danai Beach Resort) offers the experience of fine dining (Golden Chef’s Hat 2017). The modern cuisine of Vasili Mouratidi has won fame beyond the confines of Greece and has as its major strength the innovative combinations - smoked mussels in pine needles with asparagus, coffee and parmesan, sea bass frosted with dukkah spices, wild mushrooms, potato peel and banana broth -, that keep harmonious control over the depth of taste and finesse to present specialties of stimulating sophistication. Its sister, the Andromeda at the same location, offers a classy Mediterranean cuisine. On the eastern side of the second peninsula, at Vourvourou, contemporary Greek cuisine has two high-flying representatives whose menu is composed by Dimitri Paboris. At the Treehouse (Golden Chef’s Hat 2017) you dine at the stylish treehouse constructed at the Ekies All Senses Resort. Traditional Greek cuisine is transformed into modern creative syntheses, based on imaginative harmonies and modern techniques. The succulent cod from the waters of Mount Athos with crisp onion ragout, damsons, the strong taste of cream of anchovies and monastic style refined onion broth, the fragrant lamb fricassee with refined avgolemono (egg-lemon) sauce and Jerusalem artichokes and pak-soi cabbage or the fantastic Constantinople ravani cake, make you fully sense the creative air enveloping the place. At its sister restaurant, Bubo (Greek Cuisine Award, 2017), there is a kindred spirit, but the cuisine has a more familiar flavour: sucking pig on the spit with celeriac purée and tonka beans, trahana with crayfish tempura saganaki, croaker fish with spinach and rice, lemon confit and chowder broth are characteristic specialities on this menu. On the third peninsula, the Kamares restaurant (Eagles Palace Hotel), with its elegant exotic style is a charming balcony in the shade of pine trees, with a cinemascope view over the Siggitikos Gulf and the island of Ammouliani. The two award-winning chefs, Gianni Baxevani and Jerome Serres (Michelin star), who oversee its kitchen, present a menu with specialities from modern Greek and Mediterranean cuisine, such as marinated mussels with vegetables, orange and pepper, dolmas (cabbage rolls) with sour cabbage, cheese dumplings with rose marmalade, octopus stew with fava bean, sea bass in greaseproof paper with the aroma of sesame seed and grilled tomato, or even the differently made baklava with dried fruit, prepared exclusively using local produce, all together making this restaurant a reference point in eastern Halkidiki.

www.parousiasi.gr

Mount Athos: a c u l i n a r y E de n

Besides being a place of worship to God, Mount Athos is also famous for its interesting cuisine, the perfect example of a healthy diet, with the monks making tasty, wholesome dishes using choice produce, in the main self-grown and gathered. By Vangelis Stolakis

Travellers who have walked along the pathways linking the twenty monasteries of Mount Athos and wandered by the 13 hermitages and approximately 20 isolated cells, will find numerous differences between them, yet they have one thing in common: variegated, well-looked-after gardens. Their care is a distinctive element of the daily routine of those living on Mount Athos and a major influence on their diet. The monks eat quickly, remain silent and pray during their lunch and supper. Their diet is simple and without fat, while whatever they prepare is made with hard work and is a labour of love. In 200

Photo: Anastasios Douros, Head of the Mount Athos Centre

recent years, Athonite cuisine has blossomed. There are quite a few cases of cooks, including Father Akakios, Father Epifanios and Father Mozes, whose fame has spread beyond the confines of the “Garden of the Mother of God”. They participate in Greek and foreign gastronomy festivals, catering for official functions and events, as well as publishing books with recipes, thereby passing on to the layman how the monks prepare their food. “The Athonite diet mirrors the lifestyle of the monks”, comments Anastasios Douros, Head of the Mount Athos Centre, located in Thessaloniki. “They deny the pleasures of life, hence they do

not view dining as a pleasure either. It is plain and simple. They consume precisely what they need to survive”. The Athonite monks believe that food is meant for mere sustenance. That is why they have two meals a day, while during periods of fasting almost half the year - just one. Meat is not a part of their diet – they associate it with pleasure -, but fish, either caught by them or supplied from Ouranoupolis, food cooked in oil, pulses and fresh vegetables are. The Athonite or monastic diet - according to many also Byzantine - is rich in ingenuity and

GASTRONOMY

The plain and healthy diet of the Athonite community is the secret formula which protects them from a variety of ailments and endows them with longevity

taste combinations. Oven-cooked fish with shallots, quenelles with tuna, tuna keftedes with tarama (fish roe), oven-cooked mackerel, grilled tope (shark), cod with tomato, thyme and oregano, boiled rice with snails, green beans with octopus, lentils with octopus and rice, a variety of pasta dishes, Christmas loaf, olive bread, herb bread, and halva are just a sample of dozens of recipes prepared daily for themselves and their visitors. Dishes for Longevity The plain and healthy diet of the Athonite community is the secret formula which protects them from a variety of ailments and endows them with longevity - the consumption of fish rich in polyunsaturated omega 3 fatty acids, results in lowering the risk of atheroma plaque development, cardiac arrhythmia, and cerebral arterial occlusion, while the chances of suffering prostate cancer are reduced. Scientists state that the magic formula includes olive oil and many vegetable proteins, in addition to the high quality of the raw materials. The monks cultivate fruit and vegetables themselves in the huge monastery gardens without using pesticides and chemical fertilizers. Potatoes, onions, garlic, leeks, cabbages, cauliflower, spinach, endive, chard, celery, carrots, dill, parsley, green beans, okra, broad beans, artichokes, peas, aubergines, peppers, tomatoes and cucumbers supply their kitchens, depending on the season, while during the summer they gather herbs which they dry and use either as flavouring for their food or as beverages - oregano, laurel, sage, camomile... Gardening, just the same as cooking, is one of the monastic duties of monks allocated by the abbot at the beginning of each new year. “Customarily, all the monastery’s monks try to take up cook’s duties. The aim is for all to be acquainted with cooking”, says Anastasios Douros. The procedure Preparations for each meal commence from the previous day. For those monks following Byzantine time, lunch is served at about six in the morning, the next meal at about six in the evening, depending on whether it is summer or winter. The monks divide their day into three eight hour periods, dedicated to prayer, work and rest. Matins begin every day at 2 a.m. and the Liturgy is completed at around six in the 201

morning. At 3:30 p.m. Evensong starts and immediately upon its competition we have the evening meal. There are special days, explains Anastasios Douros, when the monasteries celebrate their feast days, since “In accordance with the number of those invited, the table may be laid up to three times in one day”. Feast days are organised independently by all the Houses of Mount Athos, on the day of remembrance for the Saint to whom the church holding his/her relics is dedicated, while the joy of the feast day is to be shared by all so that everybody is invited in writing (from the monasteries and hermitages) or verbally (from the cells). Athonite products One of the Athonite monks’ activities is the production of items which they either use themselves or sell in Greece and abroad. Famed worldwide, they are made lovingly and meticulously and include white and red wine, honey, pollen, olive oil, olives, liqueurs, jams, locoum, crystallised fruit in syrup, “koulourakia” (shortbread), “kourabiedes” (macaroons), salt with herbs, sedge oil for cuts and scratches, camomile, shampoos and hair conditioners, saffron, pasta, vinegar, hazelnut paste suitable for fasting, halva, brittle bars…

We would like to thank Anastasios Douros, Head of the Mount Athos Centre Thessaloniki, and Stavro Dinelli, founder of Athonite Tradition - Sales Outlet for Athonite Products, for providing plentiful photographic material and information concerning monastic cuisine and Mount Athos.

Info Mount Athos is situated along the third “leg” of Halkidiki, is fifty kilometres in length, eight to ten kilometres in width and covers 350 square kilometres. It constitutes a self-governing part of the Greek state and is the only area of Greece totally devoted to the worship of God. Within its stunning natural surroundings it has twenty monasteries and twelve hermitages, all of which are open to visitors, following consultation. The monasteries are follows: Megisti Lavra, Vatopediou, Iviron, Hilandarion, Dionysiou, Koutloumousiou, Pantokratoros, Xiropotamou, Zografou, Dochiariou, Karakalou, Filotheou, Simonos Petras, Agios Pavlos, Stavronikita, Xenophontos, Gregoriou, Esfigmenou, Agiou Panteleimonos, and Kostamonitis.

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Sacred and Precious The importance of olive oil is widely known, but there is always something more to learn about it. Who better to tell us more than Constantine Scrivanos, producer of the award-winning ‘Elaion’ label?

The olive tree is considered to be the first tree to have been cultivated; its Greek origin is proven, since in 2015, in Santorini, archaeologists discovered fossilised olive tree leaves dating back to 50,000-60,000 BC. The olive tree was so important for ancient Greeks that the crime of cutting it carried a penalty of death; the fruit of the tree and olive oil were offered to the gods as a supreme gift. Olive trees live for 300-400 years and to a height of between 6 and 20 metres. Depending on their variety, olives may have different colours, ranging from green to black. Extra virgin olive oil is produced exclusively from unripe green olives and, just like wine, its scent, flavour and density depends on the cultivar, location and weather conditions. Top quality extra virgin olive is produced from the first harvest crop using mechanical means to ensure the fruit is picked without causing any black bruising that may raise acidity and destroy it. To ensure the olive oil produced maintains its scent and flavour, olives are cold-pressed at temperatures around 22oC, within 72 hours of being picked. To date, the exact number of olive oil nutrients is not fully known; studies have discovered more than 100 – from water-soluble compounds to vitamins A, D, E, and K that are not affected by cooking. Olive oil also contains ideal quantities of Omega 6 and Omega 3 fatty acids and it is rich in natural antioxidants (polyphenols). Furthermore, the earlier the harvest, the higher the content of these constituents in the olive oil.. A product of top quality and specifications can be properly selected and correctly used if certain conditions are observed; these factors have nothing to do with various myths spread about olive oil. Such a top quality product is the ‘Elaion’ olive oil produced by Constantine Scrivanos, who decided to give up marketing and dedicate himself to his olive oil producing company. Scrivanos cultivates the two best varieties of olives, namely Kothreiki and Koroneiki, in the district of Kranidi. He produces an excellent product that has received various awards and is exported to many countries. As a producer himself, he clarifies: “One should not buy anonymous olive oil, without knowing and trusting its producer. Anonymous olive oil may be adulterated with, for example, oil produced during previous seasons. The product label is the only certain way for a consumer to know if the oil purchased at the price of extra virgin olive oil does, indeed, have the necessary characteristics; the label contains –and is checked for this- all necessary information (quality class, acidity, etc.). Olive oil is superior to all other edible oils, in both nutritional value and therapeutic properties. Therefore, it is advisable that is should be used in any manner of cooking.” “Even for frying?” is the natural question we ask. “Naturally,” Scrivanos stresses. “Scientific analyses have refuted the myth that claims olive oil is not suitable for frying. On the contrary, it is ideal, since, due to its special chemical composition, it is the most resistant of oils – up to five times superior! Still, one should not use the same oil for more than three fryings lots. Above all, however, olive oil should be consumed raw, so that one may fully benefit from its precious nutrients.” It is not only nutritious, but also therapeutic, we commented, to which he added: “Olive oil is rich in Vitamin E, monounsaturated fatty acids (up to 83%) and antioxidants, which have a beneficial 205

effect on the health of the stomach, the duodenum and the cardioerties, this oil can be preserved longer than extra virgin oil. When vascular system, while also helping reduce ‘bad’ [LDL] and increase stored in a bottle, it can keep for 9 months, whereas in a metal ‘good’ [HDL] cholesterol. It is also believed to prevent some forms of container it can keep for 18 months.” cancer and osteoporosis.” As for acidity, this is what Scrivanos says: “Acidity is one of the fundamental criteria of the quality of olive oil; the lower the acidity, However, olive oil has been blamed for being fattening. This is another myth that needs to be put right: “Contrary to the prevailing the higher the quality of the olive oil. Free fatty acids are what view, olive oil has 9 calories per gram, which is exactly the same determines oil acidity – the higher the acidity, the higher the as the vegetable oils considered ‘light’. Raw olive oil is low in number of free fatty acids. Generally speaking, olive oil with calorie content, but combining it with certain foods raises good organoleptic properties is of low acidity.” the total number of calories in a dish, as for example when Another factor affecting olive oil quality is bitterness. it is added to tomatoes.” “The bitterness of the olive oil, depending on its intensity, may be pleasant or not – nevertheless, in no A connoisseur in olive oil production, knowing every case is it to be considered a negative property; it is little detail, Scrivanos stresses that the storage of olive oil is of particular importance: “The best way to an advantage. Another advantage that is very imIn Greece, portant, because the biological/nutritional valstore olive oil is to keep it in a dark glass bottle; the relevant market is truly ue of olive oil is integrally linked with its good glass is a stable, inert material and it is necesfragmented: there are numersary for it to be dark, because oil is oxidised flavour and scent, is its bouquet, which may ous olive oil producing companies when there is light; this is why the oil should be fruity or reminiscent of chamomile or with an annual production quantity be kept in a dark and cool place. For a marjoram. of around 300-400 thousand tonnes. short while the oil may be kept in conAn additional aspect of olive oil flaIn recent years, a sharp increase in the tainers made of other materials, which, vour is that it can be truly savoury. It per-capita-consumption of olive oil has been however, should have been properly is an intense property of Greek olive observed the world over, with three European treated so as to be suitable for food. oils produced at the beginning of member states (Greece, Italy, Spain) holding 85% Furthermore, olive oil keeps well in the harvest period, mainly from olof world production (around 2.5 million tonnes). ives that are not yet ripe. Such oil the fridge or even in the deep freezGreek olive oil, and, in particular, extra virgin oil er; indeed, this way its use-by date spreads within the oral cavity and (acidity below 0.8%) is the best in the world in disappears seconds after tasting. is extended, particularly when it has regard to both quality and flavour, since Greek been produced from unripe olives. What we need to be careful about production of such specifications stands at Consumers should know that olive is not to confuse this with the feel75%, whereas the equivalent in Italy and ing caused by rancid (too old) olive oil, oil –whether made from unripe fruit, or Spain is 50% and 25%, which is a rather unpleasant experience extra virgin, virgin or ordinary oil, is only respectively. that lingers in the mouth.” considered fresh for the first few days. If it has been protected from the moment of harvest to bottling and storage from its three enemies, namely light, oxygen and high temperatures (and fluctuating temperature conditions), the only thing that affects the storability of olive oil is its quality. This is why, when made from unripe olives, i.e. when it has top prop206

As for the colour, it is not important in any way,” Scrivanos explains. “Colour only has to do with the chlorophyll content of olive tree parts and nothing with the quality or the nutritional value of the oil. Of course, if a very light colour is caused by high fluidity and low density, it might also reflect bad quality".

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good life

The annual challenge for the top yachtsmen in the world is about to weigh anchor!

From 1973, the Volvo Ocean Race has proved to be the supreme challenge for adventure lovers. Over its four decades, the race has become the stuff of legends, even for the greatest yachtsmen. And the 2017-18 race will take the teams on a 46,000 nautical mile circumnavigation of the world, over four oceans, past six continents, and to twelve harbour cities! The Volvo Ocean Race is often described as the greatest in distance and difficulty athletic event on the planet, one of the most significant events in yachting, on a par with the Olympic Games and Americaâ&#x20AC;&#x2122;s Cup. In a few words, it verges on being an obsession for the top yachtsmen; and the best of them have dedicated years, even decades to their endeavours to be victorious! The race constitutes a combination of human adventure, technology and high level competition. There is no financial reward for the winner, the only distinction being the engraving of the name of his victorious team on the Volvo Ocean Race silver cup, and the inexpressible joy and honour every yachtsman experiences. The race conception is simple: interminable sailing 24 hours a day, the continuous pursuit of a competitive advantage over oneâ&#x20AC;&#x2122;s rival and the supreme oceanic marathon, bringing together the worldâ&#x20AC;&#x2122;s top yachtsmen to compete against each other in the most taxing and rough seas that exist on the planet. All the crews use the same type of hi-tech boat, the Volvo Ocean 65, thereby ensuring, on the one hand, equality in the equipment used and so stressing to the utmost that performance is based on human factors and sporting integrity; and, on the other, it keeps the budget at a reasonable level for a race lasting almost nine months! For the 2017-18 race, special emphasis is being given to the Southern Oceans, together with new regulations providing an incentive and reward for mixed crews of men and women, and effective strategy during the event. After 12 races and over half a million nautical miles in the last 40 years, the next Volvo Ocean Race weighs anchor on October 22nd, 2017, when the crews leave behind them the hospitable Spanish harbour of Alicante.

www.volvooceanrace.com 213

Samsung QLED TV introduces a new era in TV category, thanks to its advanced Quantum Dot technology, the premium minimalistic Design and its Smart content. The new QLED TV, can express accurate colour and achieves 100% colour volume â&#x20AC;&#x201C; the highest on the market today â&#x20AC;&#x201C; thus changing your perception about perfect picture quality. For you that design is an integral part of your lifestyle a nearly invisible optical cable connects all your devices to One Connect Box ridding your home of all these messy tangled wires. You can also select between Studio and Gravity stand to showcase your living room design and present your TV as a piece of art. If you prefer having your TV mounted on the wall, with Samsung No Gap Wall-Mount, QLED TV fits perfectly to the wall leaving no gap between. Design your space as you would dream to, with Samsung QLED TV.

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Time

good life

is luxury

ne of the most unusual works of conceptual art I have seen in recent years was “Time to Yourself” in 2015 in London, at a Victoria and Albert Museum exhibition that caused quite a stir. On a piece of flannel material there was a clock whose alarm was intentionally not working, a compass whose needle had a mind of its own, and several more objects. This weird tool kit may not have assisted in the maintenance of a time-controlled schedule, yet it gave a jolt to our lethargic social reflexes. Marcin Rusak, the Polish artist who produced the work in collaboration with the designer Iona Inglesby, describes it eloquently: “We wanted to produce a set of tools to give you the chance lose yourself, so as to find time for yourself. During our so very busy times, it is very difficult to secure a time and place dedicated to your personal matters, forcing our submission to the rule of clocks, calendars, mobile phones and GPSs. We wished to remove those objects from our daily routine and replace them with more primitive alternatives which would deal a telling blow to the function of those devices. They have addicted us to an excessive degree so we are attempting to restore to their rightful leading positions our age-old faculties of the internal clock, senses of direction and adventure, and basic instincts. There is nothing better than what we discover when we let our minds wander and distance ourselves from our conventional world”. How poetic, yet also how revolutionary this work of art is, and how it impels you to reconsider the conventions that during the passing of the day are covered by a veil of naturalness such as to prevent us from thinking about their true implications. We find it absolutely normal to browse through the pages of Facebook, surf the Internet oceans, be informed about the latest political news and ultimately be nonplussed by the allure of the overabundance of information and stimuli; but we will be astonished by the answer if we contemplate when was the last time we did some exploratory people watching in the tram instead of being absorbed by the screen of a smart phone. Could it be that genuine personal time is a requisite in short supply and its acquisition the

It e xpa n ds , it contracts, it i s e x t r eme l y r e l at i v e b u t, above all, l e i s u r e t i me i s l i ke a t h r e a t e n ed s p e c i e s . T h at ’ s e x a c t ly w h y i t g iv e s r e l e va n c y to the pursuit of new luxury and it should n o t be g a u ged f i n a n c i a l ly.

By Dimitris Antonopoulos

emergent trend that provides a new significance to the semantic meaning of luxury today? Ultimately, this pursuit of the Internet is tiresome. Initially it is natural for it to engross us, but its excessive use induces a huge void in our social skills. On the other hand, given that the thirst for refined items as an expression of the dream for luxury will continue to exist and stimulate us, yet, we now perceive that the pleasure of sharing a thrilling experience is of greater value. However, compelling experiences require time; we wish to have as many as possible in the time we dedicate to our entertainment; but lack of time is a fact of life for the majority of people.

Yet, what exactly is time? Even though in our daily lives we fail to comprehend it, time is an illusion according to the ultimate expert on the subject, Einstein. Nevertheless, we manage to calculate it. When, indeed, the sense of time is personalized, then it is that its relativity is maximized so that not even the great Albert can save us, seeing that almost nobody is reconciled to time and its passing. Just the totally personal sense of how it goes by would be enough for us to be convinced about the theory of relativity. Personal time expands and contracts, independent of what is shown on our clock dials: for that reason its parity readings are modified unexpectedly and continuously. Thus, the celebrated saying “Time is money” ends up underestimating him, the moment all of us feel the need for securing as much free time as possible. And, indeed, not just with small breaks or fragmented leave periods, because then you neither have enough time to savour it, nor consummate the compelling experiences you dream about. Thus, I conclude with the claim that “Time is luxury”! The new luxury which increasingly is identified with temporal leisure and the prolongation of free time, not restricted by obligations, requires a change of outlook to enable us to achieve it. We natives of the Mediterranean possess some advantages compared with the citizens living in northern parts of the world. This has been expressed by our Italian neighbours so aptly and sweetly with “dolce far niente” (the sweetness of doing nothing). There is much wisdom in this phrase, for it gives preference to the individual and wellbeing. Now that we are convinced free time is a new essential luxury of our times, it is our duty to rid ourselves of the guilt we may feel when we muse without doing something that can be calculated in financial terms. A contented, relaxed person who respects the rhythms of his body is much more productive during his working hours in comparison with someone depressed by stress and demoralised. This should be taken into consideration by serious businessmen. As for each one of us individually, a further expression of the contemporary message the new luxury of time possesses is that we should stay offline for a little and muse instead. 217

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travel luxury

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B e yo n d m a r b l e b at h t u b s a n d g o l d f a u c e t s , t h e l a t e s t t r e n d s s h o w a de s i r e f o r a lu x u r y t h at i s m o r e s u b s ta n t i a l , a n t h r o p o c e n t r i c a n d s o p h i s t i c a t ed .

Timur Emek Getty Images / Ideal Image

hich could be the subjects of sweet dreams we have during our slumber reflecting our desires for the superb, incredible and unique? A few years ago, the answer was plain and simple, even though the dream for the majority remained elusive. A diamond, a Jaguar, a flight by lear jet, a haute couture evening gown from a top designer: these were just a few of the emblematic symbols of luxury, in a world where the luxurious was regarded as one with the extremely expensive. I am not asserting that the attraction of such objects has weakened, yet nowadays they no longer constitute a stumbling block for someone seeking a touch of unexpected luxury. It appears no longer adequate to simply borrow the prestige of some world-famous brands or a status symbol’s lustre for us to persuade ourselves that by using them we automatically experience the great comfort and exceptional elegance synonymous with luxury. Times are changing and we have the desire to connect the acquisition of an expensive item with another, deeper value, complementing its great fame, a fame which alone for many, nowadays, is lacking. The pioneering spirit of Hermés Here is a first rate example of the evolution in policy of a famous brand like Hermés, whose products are as prestigious as could be. In 2011, it organised the “Hermés Festival des Métiers” exhibit, presenting to the public the techniques and the skilled craftsmen who produce their beloved creations, aiming to show in practice that its handmade items reflect an artistic heritage of inestimable value. Marketing continues to do its job well, promoting the brand’s style and artistic taste. Nevertheless, it also feels the need to directly present the significance of its expert craftsmanship and know-how that sets its handiwork apart in a world where vulgar copy-paste is by now common practice. Thus, the empathy with Hermés products greatly deepens, seeing that by coming in contact with production secrets the consumer observes the inspiration the craftsman is gifted with. This exhibit, first presented in Seattle, travels annually to a different location, vindicating the success of the approach.

By Dimitris Antonopoulos

Millennial luxury So, the semantic meaning of luxury has changed en route, something that is mainly due to the prevailing uncertainty emanating from the economic crisis, even for countries not directly confronting serious problems. This climate has veered in the direction of deepening the concept of luxury, making it more multifaceted. It has distanced the public from smug exhibitionistic consumerism towards simpler, more original and singular experiences, with ecological consciousness and social responsibility being another important factor. For sure, the traditional approach to luxury still influences many; yet the trend towards a luxury trip equating with a worthwhile personal experience is steadily coming into its own. The present day traveller wants to become acquainted with the place he is visiting as an insider, intrinsically appreciating its culture. It is one thing to be shut up in a luxurious cage, alienated from the locality, and another to delve into a special place with attractive details of luxury that provide a distinctive air to your stay. Undoubtedly, luxury succeeds in making you feel special; be that as it may, what has become increasingly significant is that your trip and stay provide you with unforeseen, stirring sentiments. These significant developments are prevailing as the influence of the Millennial generation increases together with important changes that have taken place in people’s behaviour patterns. Where previously terms like “expensive”, “exclusive”, “status symbol”, “privileged”, “smugly glossy”, sufficed to secure a journey into the lap of luxury, today the ticket should write “singular” “rare”, “highest quality”, “sophisticated”, “timeless value”, “outstanding design and reputation”. The terms “quality”, “skilfully made”, “authenticity” are pre-eminent in the decision-making process of the Millennials. No longer are they determined by the brands they might purchase - even if they consider the price justified -, they are all the

more showing a preference for the journey and having wonderful experiences that will raise their social status on the Internet. Travel becomes a basic pathway via which the new, substantial form of luxury is sought: apart from the telling experience, they are drawn like a magnet to the opportunities one is proffered to gain access to places, activities and people that are not within one’s usual means and are the inspiration behind achieving their objectives of a lifetime. Thus, contemporary demanding travellers should be perceived as sophisticated explorers wishing to enjoy new cultures and local traditions while on holiday, with the arts, folklore and luxury products they find there all reflecting a distinct tradition and mode of construction. They want to visit farms and taste fantastic delicacies, go fishing with actual fishermen, enter both kitchens where well-known female chefs prepare meals and small workshops, permeate through the surface of the local community and so appreciate it at its best. It is a journey beyond marble bathtubs and gold faucets, providing one with the opportunity to access a new destination and enjoy the experience, without being pressed for time, savouring a fascinating stay, first-rate dining and substantial insights devoid of the standardised tediousness of mainstream tour guides. Such a form of luxury surpasses one's expectations. We should place special emphasis on how important dining is for these types of people. Restaurants with awards for their quality and authenticity, cookery classes, visits to select wineries and, for sure, the taste of excellent local products - even better when they are biological and are in accordance with the 100 mile diet - greatly raise the chances of them including a hotel that satisfies these requirements in their holiday plan. The pioneers of hospitality are approaching this movement with flexibility, seeking to fashion sophisticated, tailor-made proposals at all levels for this discriminating group of travellers. 219

The Urban Experience An architectural

a c h i e v eme n t ,

t h e Ne w P r o me n a de

of Thessaloniki is

an area worth visiting!

t is considered the top place to see in Thessaloniki, with thousands of visitors almost every day walking its length - from The Royal Theatre to the Hall of Music. Yet, it is not just the numbers that make it a must for both the locals and city visitors alike. It is the sense that walking its length everybody feels as if he is walking on water! That was, in any case, the objective of its two designers, architects Prodromos Nikiforidis and Bernard Cuomo: to design, as they explain to Sani Magazine, “a construction to set off the fabulous richness of the sea, that is itself part of the project”. And they have pulled it off, if one considers that Thessaloniki’s New Promenade is unique for each and every individual that walks along it, for thousands of different reasons. “When we completed the project and it was handed over to the public, a colleague thanked us because the city, as she stated, had given her a wonderful gift. Furthermore, a small child told his father that this spot makes the city resemble Paris, while a third individual wrote that he felt that he was walking on water”, they report. It’s because the New Promenade of Thessaloniki offers, besides opportunities for walking, exercise and picnics, a breath of fresh air to both the local inhabitant and the visitor, who can enjoy for 45 minutes - the time it takes to cover its 3.5 kilometres - total freedom from care. “Our objective was to satisfy everybody. We wanted to create an open expanse, to showcase the Thermaikos Gulf and marry the city with the sea, which until then had turned its back on it. We wanted a person to sense that s/he is walking on water when strolling along the New Promenade. And I think we pulled it off”, states Prodromos Nikiforidis. “Our target was to create a democratic area”, adds Bernard Cuomo. Both consider that Thessaloniki was previously lacking a location equivalent

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By Vangelis Stolakis.

to the large parks one finds in Europe: a green area which all are able to use to have a good time, to take the dog for a walk, to sunbathe, read, relax…. With those aspirations in mind, they drafted on paper their designs for theme parks, each retaining aspects of the history of the old promenade. The project was handed over to the public in 2013 having been completed in two phases: the first commenced in 2007, the second in 2011. The planning of the project took no longer than two months, but as revealed by the architects, many hours were dedicated to thought, inspiration, walking around, being out of their office in the Upper City, and tens of plans enabling them to record in black and white what they had in their minds. Today, a person walking the length of the seafront will confront dozens of images, colours and smells: contradictory images, that dovetail harmoniously as one passes from one theme park to another. According to Nikiforidis and Cuomo, “the way through the theme gardens is transformed into an experience with interim stages, where the ephemeral and miscellaneous features are highlighted as the major elements of the composition, exciting a variety of emotions in the visitors. The myth revealed along the route is revealed via the natural phenomena, producing ever-changing optical stimuli”.

The Gardens The Garden of Alexander This is the largest of the gardens on the New Promenade. The aim of the architects was not to change the philosophy of the park located beside the statue of Alexander the Great on Bucephalus, identified with the capital of Macedonia. The area was enhanced with more illumination and trees. Furthermore, the numerous benches can seat tens of visitors, with their gaze directed towards the great military commander.

The Garden of the Afternoon Sun This concerns the second of the theme parks one reaches while walking from Zongolopoulos’ “Umbrellas” to the “Macedonia Pallas”. This is a sloping garden in the triangular space between the hotel and the imaginary extension of Edison Street. Its designers wanted to upgrade a supposed deprived area. In this garden meadow plants are cultivated; ones you don’t easily encounters in cities. If someone walks along its pathways, he will reach the top of the hillock and from there marvel at the most beautiful sunset in Thessaloniki.

Garden of the Sand This is a Traffic and Road Safety Park dedicated to road safety education, meant chiefly for children. It is a learning area, with plants mainly found in sandy areas.

Garden of the Seasons Its flora reminds people of seasonal and climatic changes, providing the city dweller with opportunities to gain a glimpse of the countryside.

The Garden of Fokas This garden is located where in the past there existed the park of Odysseus Fokas, a man who was a major benefactor to Thessaloniki. The garden has been enlarged by 50% in relation to the past, with its games and rides upgraded. Emphasis has been placed on safety and controlled access to the area.

Garden of the Mediterranean Here olive trees are in the ascendancy, while the visitor will marvel at the citrus fruit trees and aromatic plants. Benches are situated there, as is a special area for domestic pets.

Garden of Sculptures In this sector a dominant position is reserved for “The Circle” by Zongolopoulos, the sculptor's work donated to Thessaloniki municipality by the Zongolopoulos Foundation. The aim of the park is to host art works, thereby creating an outdoor museum, a “green room of art” in the shadow of the Ethnological and Folklore Museum of Thessaloniki, located near Botsari Street. In this park white marble predominates, as well as a large expanse of water with special night illumination, around which are seats and flower-beds.

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Garden of Sound Two pergolas enveloped by climbing plants - among the quietest parts of the New Promenade give visitors an opportunity to relax. The area is rich in flora, which replaced the reeds the designers originally thought of including.

Garden of the Pomegranate This space was originally intended for school visits, and that explains why it is covered. Along the way, however, plans changed and from an experimental environmental garden it was transformed into a park with a sand box and games for young and old. Here the visitor has the chance to become acquainted with the “adopted” trees of the New Promenade.

Garden of Remembrance This is a “chink” in the urban fabric. The sea, by way of the garden, merges with the Cultural Centre of the National Bank, situated on the opposite side of the road. To the left, the visitor may walk up the ramp to the city’s Central Pumping Station, a veritable balcony over the sea; and to his right enjoy the scent of mint, lavender, rosemary and marjoram, cultivated in flower-beds.

Garden of Water This is otherwise called the water lily park. The only snack and coffee bar along the New Promenade is situated here. This is where the visitor may relax to the sound of the artificial waterfall that runs the length of the park, stifling the traffic noise. This is a garden with hydrophilic plants and water-lilies, in addition to fish, turtles and small frogs.

Garden of Music This garden was named after its location, directly in front of the Hall of Music. In this section there is a children’s playground, quite a lot of sand and three platforms where theatrical, music and dance performances are frequently presented.

Award Winning and Well-Travelled The New Promenade of Thessaloniki has during its four years of existence gained twelve distinctions. More specifically, it was granted the “Ikopolis”Award for the redevelopment of the first section by the Greek Institute of Architects; the SADAS-PEA award from the U.I.A. (the International Union of Architects Awards) - First Prize; and the Arch Marathon Awards - First Prize. In addition, it gained the “Ikopolis” Award for the redevelopment of the second section; the “Domes” award; top distinction in the SADAS-PEA awards; the Mies van der Rohe Awards - Short List: the Yuan Ye Urban Design Award - First Prize; IN Practice: The State of Committed Architecture in Europe; and, finally, first prize in the Bucharest Triennale 2016 competition. Its visual aspect has, moreover, become globally known through the social media and the more traditional mass media. “We never in our wildest dreams thought our project would have this outcome. Designing for a public area is a difficult matter”, note the architects. And it looks as if they did a fine job if one considers that the New Promenade of Thessaloniki has been covered by major global mass media organizations - from Germany, Switzerland, Italy, and Spain to China. Concurrently, dozens of events are held there, under the auspices of “The Friends of the New Promenade”, in an attempt to bring even more life to this architectural creation. Thus, don’t be surprised while you are enjoying your stroll to notice some tree-planting, an organised walk or a fashion show! Enjoy them and/or join in!

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AN ENTIRE LIFETIME TOGETHER! Souroti! A water unchanged over the years! Renowned since antiquity for its excellent quality and healing properties, it flows forth from the historic spring of Souroti, at the basin of Anthemountas, and has been the first choice of Greek consumers for the last 100 years.

History Its history begins in the early 20th century, when the first hamlet was built, followed by a small bottling unit constructed by French officers during the First World War. The bottling plant was renovated in 1918, the spring was officially recognised as medicinal in 1935 and ‘Souroti’ mineral water became established in the market in the 1950s. In 1987, the right to exploit the spring situated in the Community of Souroti was ceded and, since then, development has been rapid. In 1991, ‘Souroti’ was recognised under Greek and European Legislation as a Carbonated Natural Mineral Water rich in calcium and magnesium, and in 1992 it was awarded the ‘Gold Star’ International Quality Award by the ‘Arch of Europe’ Organisation in Madrid, an accolade presented to the highest-quality products in the world.

‘Souroti’ was first sold in Greece in aluminium cams in 1995, to the surprise of competitors, and a branch store would soon open in South Greece, with the product becoming available at all the super market chains throughout the country. In 1998, the Community Enterprise turned over a new leaf, becomes a Société Anonyme, organises advertising campaigns and increases its market share. In the following years, the company launched new product series, invested in a new, state-of-the-art facility for the production of ‘Ydor Sourotis’ natural water, acquired every quality assurance certificate and developed export activity to EU Member States, the USA, Canada, Australia, Cyprus, Saudi Arabia, the United Arab Emirates, China and elsewhere. ‘Souroti’ has become a leader in the sector and the top choice of consumers, holding a 58% share in the national market and an 85% share of the market Northern Greece. 60 million bottles and 25 million cans are sold every year!

Today Today, ‘Souroti’ is celebrating 100 years of life and continues to offer inimitable water, a precious good that flows unchanged from the heart of nature ... straight into your glass!

ysouroti.gr

1916

100 YEARS OF SOUROTI!

!"#'*

2016

Ewa

Berkmann T h e R o lls - R o yc e o f facialists !

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good life

In the earthly paradise of Sani Resort we met one of the most famous facialists, Ewa Berkmann, brand ambassador of the top French cosmetic brand, Anne Semonin. By Mania Bousboura photos: aris rammos

Ewa Berkmann served her apprenticeship under Anne Semonin at the Hôtel Le Bristol in Paris, and at Chalet Rothschild in Meze, one of the Alp’s luxury tourist locations. She has managed Claridge’s Hotel Health Club and Spa in London and been a beauty consultant for numerous five star spa hotels. We had the good fortune to meet her at Sani Resort at the Sani Asterias Spa Retreat, where we enjoyed the ultimate beauty experience. The “Rolls-Royce of facialists”, as she is widely known in the beauty industry, implemented Anne Semonin’s authentic Made to Measure Haute Couture therapy, and threw us into raptures! It was to be expected that we would then attempt to elicit from her beauty secrets that would make us look younger. Note that her “magic” hands have provided therapies to Princess Caroline of Monaco, the model and actress Natalia Vodianova, the model and author Sophie Dahl, the actress Natascha McElhone, and many more stars!

One could say that your hands are magical, the moment that you can immediately make one’s face look more rejuvenated. What kind of technique do you use? My hands possess a therapeutic power, manifested by a steady warmth they exude. I start with a relaxing massage of the face, nape of the neck and shoulders and continue with Anne Semonin lymphatic massage that treats the fluid retention and puffiness under the eyes while stimulating blood flow. Describe what you propose as an essential beauty routine and what is particularly efficacious for the skin. Routine facial care consists of a morning cleansing, toning and day cream affording protection from the external elements (cold, pollution, sun, etc.) and in the evening cleansing with natural moisturizing cream for all skin types or with cleansing gel for greasy/mixed skins. Following that, toning is required with a natural lotion or a lotion with marine ingredients for greasy and mixed skins. The pH value of these products should be in the 4 to 5.5 range, to balance the pH of the skin and avoid the possibility of resulting dryness and sensitivity. In the late evening, night care is essential, thereby boosting natural revitalization of the skin during one’s sleep. At Anne Semonin, we believe in the combined use of essential oils with trace minerals to cover the individual needs of each skin, and a variety of blends exist for this purpose. A woman with a sensitive skin, for example, would be well advised to utilize Soothing Intensive Complex fluid, while a woman with greasy or mixed skin should select Balancing Intensive Complex. For those with a mature skin and a need for toning, Firming Intensive Complex fluid is ideal. For revitalization and glow I would recommend the

use of Anne Semonin’s Precious Serum during the late evening. What is the most frequent mistake made concerning daily skin care? The classic mistake made by women is that they fail to care for their neck and cleavage, resulting in them having a smooth and moisturized face, but dehydrated skin and wrinkles in those areas. Furthermore, many neglect their hands, despite the fact that the first signs of ageing are evident there - as is also the case with the face, neck and cleavage. The hands must be protected from the sun and moisturized on a daily basis. Many women believe that the stars have perfect skin. What have you learnt about this having looked after so many of the famous? The stars have the same problems as all of us! Their face looks miserable when they are tired, with blemishes from excessive exposure to the sun and, naturally, their skin is negatively affected by stress, the wind and the cold. Everyone, thus, needs to follow the same procedure to guarantee balance, nutrition and rejuvenation. As brand ambassador for Anne Semonin, the top French brand, what do you consider the company’s main selling point? Anne Semonin stands out because of its philosophy. According to this, everybody is different, so each individual’s needs must be treated differently. Furthermore, its face and body products, based on the synergy of essence and trace elements from plants and marine extracts, include in their composition the highest proportion of active, highly effective natural ingredients. Anne Semonin products are to be found at the most famous spas in the world. What extra benefits do 227

their visitors experience? They profit from a unique approach to beauty, during which each individual is viewed holistically. In a zen atmosphere of euphoria and wellness, we take care of face and body for them to look beautiful in the best possible way. Moreover, Anne Semonin beauty programmes offer immediate visible results. Anne Semonin’s Made to Measure therapy, applied for 75 minutes to my face was incredible! I felt unbelievably relaxed, while my skin appears refreshed and glossy. What’s the secret? Here the therapist implements a specialized treatment, suited to the day of the visit, after initially having identified the requirements of the skin. If, for instance, it is tired and lacklustre, the shine will be reinforced with a relaxing massage and application of Precious Serum to begin with and Youth Radiance Elixir to finish. What would you reveal to women who are continually seeking new information about the daily beauty routine? Beauty care is never-ending. Don’t be depressed if your skin suddenly looks tired or if the previous night you had a little too much to drink or didn’t sleep well after a very stressful day. That’s life. Introduce to your programme therapies including peeling and intensive treatment masks and, as frequently as possible, try to go to bed earlier. You will soon get into the beauty care routine that is suitable for you. Which are your favourite Anne Semonin products and which do you highly recommend we try? Four masks - Cream Mask, Mineral Mask, Exfoliating Mask and Gel Mask - are my favourites. In addition, try Youth Radiance Elixir during the day and Firming Intensive Complex at night, together with Miracle Eye Contour. What beauty advice would you give to our readers? Beauty is not only to be found in our outward appearance, but also within us. Find time for a pleasant stroll and come in contact with nature as often as you possibly can. If you don’t look after yourselves, nobody will do it for you. Look after yourself with respect. Beauty is a non-stop process, without shortcuts. Do you want a glossy skin? You must keep to a daily beauty care routine. Do you want soft skin, without lines and wrinkles? You must peel and moisturize it every day. Do you want your legs to be as beautiful as a baby’s? They require daily peeling and moisturizing and frequent pedicures. What is your opinion of Sani Resort? This is my first visit and it has really been an unforgettable experience. I have travelled a lot, stayed at the most luxurious hotels in the world, but the perfection of Sani Resort is something I have never come across anywhere else. The location is out of this world, with exquisite beaches and crystal clear waters, and the service in all sectors is excellent: the spa, cleaning service, restaurants, and bars, the administration, even the buggy cars for outside transportation. The staff are happy, polite and welcome you with a warm smile. I have never encountered such a high standard of amenities. The impeccable picture is reinforced by the cleanliness of the entire area. It is as if you are living in a storybook world with superb gardens, lovely pathways and flowers, all neat and spotless. I live in Monaco, the epitome of immaculate cleanliness, yet at Sani Resort, which is bigger than Monaco, the standards are even higher. It has indeed been a great pleasure to be here! 228

Info Mania Bousboura, publisher and beauty director of the electronic magazine IQbeauty.com, has been working for the last 20 years as a journalist. In the magazine world she has worked mainly as beauty director for women’s, men’s and other titles (L’Officiel, L'Officiel Hommes, Jolie, Diva, Vita, Parents, and others), while on television she was a news reader and programme presenter for Greek national network channels (ET3, Mega, Extra Channel 3, and others). She is the author of the best-selling “Κώδικας Ομορφιάς” (Beauty Code), published in 2006 by Ελληνικά Γράμματα (Greek Letters), she worked as a photo model for the Elite Model bureau in Milan for ten consecutive years, as well as gaining significant distinctions as a tennis player. She is a graduate of the School of Philosophy of the Pedagogical Academy, Kapodistrian University Athens, majoring in Psychology. At the same university, she later went on to complete its Psychology Programme and followed that by graduating from the London School of Journalism. In recent years, she has been Skin Care Expert for L’Oreal Paris and appears under this title on television programmes, always speaking about beauty matters. A lifelong citizen of Athens, she often travels all over the world, mostly to Paris, a city she adores for inspiring her creativity. IQbeauty.com is an electronic women’s beauty and fashion magazine, in Greek and English. It came into being having in its DNA four basic characteristics: journalistic authenticity; creative expression; enhanced aesthetic quality; and expertise. Every month, on its pages beauty and fashion trends are presented, as well as proposals for styling, new products and new spaces. Furthermore, interviews are included with experts from the beauty scene, fashion designers, bloggers and artists. IQbeauty Magazine supports one basic maxim: beauty possesses an intellect!

Au ThĂŠĂ˘tre ce Soir M&F Pavlou Mela 40. 54622,Thessaloniki. T: 2310 280103 F: 2310 280123 info@flora-fabrics.gr

w w w. f l o r a - f a b r i c s . g r designersguild.com is a registered trademark of Designers Guild Ltd.

Summer beauty reboot:

Less is more

During the s u mme r b o t h hair and skin de s e r v e a b r e a k , t h e s a me a s u s . Cut down on the superfluous at t e n t i o n a n d allow your n a t u r a l be a u t y to glow!

by nasia efthimiou

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Hair

Skin

What is its problem? Many things that give you pleasure do harm to your hair. Ultra-violet rays, salt and chlorine “build up” on the hair’s external surface and do not allow moisture to permeate through. Moreover, frequent washing further hinders moisturizing of the hair, particularly when the shampoo has a high pH value. Finally, styling products include alcohols that cause dehydration, making for dull and dry hair, while small heated appliances (hair dryers, straighteners, etc.) aggravate the situation. What you should avoid: First, frequent washing. On days when you do not wash your hair, use a dry shampoo in the form of spray or powder to both freshen and give it volume, since this shampoo absorbs grease from the roots, without drying the hair. Moreover, after washing, apply a little leave in conditioner from the middle to the ends of the still damp hair for extra moisturizing. Homemade spa: Use an improvised therapy, by making a solution of apple cider vinegar, water and lavender oil and spreading it over the hair once a week for deeper cleaning and extra shine. Dilute ½ a cup of apple cider vinegar with 1 ½ cups of water, add a few drops of essential oil of lavender - to neutralize the smell from the vinegar - and place the mixture in a spray bottle. Spray it on the dry roots and massage. Leave it for five minutes and then rinse with plenty of water.

What is its problem? Frequent cleaning may wash out the three constituents of the skin that maintain its moisturization: natural oil, ceramides and natural moisturizing agents (NMFS) that retain water within the body. Without these the skin cannot be effectively moisturized and the procedure connected with the cells’ natural working cycle is slowed down, leaving it dull and dry. What you should avoid: To begin with, you may drop morning cleaning with some product. Instead, wash your face with water and apply sunscreen or, if that is too greasy for you, a light moisturizing cream with SPF 15 or higher. Cleaning before bedtime is adequate for the majority of skin types, except for very greasy ones or those tending to suffer from acne. If your skin is normal to dry, during the summer, you can even omit night cleaning once a week. If you are wearing make-up, remove it with special facial cleansing and moisturizing towelettes. If not, wash your face with water only and avoid using any type of moisturizing cream. This may assist in the reduction of grease during the course of the day and hinder pore blockage. If you can’t survive a night without a moisturizing cream, opt for a light lotion or serum, applying it only over the dry areas. Therapy Make a mask with full-fat yogurt and oat flour that helps refresh and calm tender skin, facilitating the regaining of natural moisture and achieving deep exfoliation. Mix ½ cup of each of the ingredients, apply the mask to your face for 10 - 15 minutes, after which you rinse it off.

Tangible

beauty Fillerina dermo-cosmetic treatment provides the definitive response to the quest for beauty, easily, quickly and totally without risky side-effects!

Beauty is a necessity and its preservation a simple matter, provided that we make the appropriate choices. Though time cannot stand still, it is possible, however, to ameliorate its effects, indeed, without the cosmetic surgery procedures of old that have left rather unpleasant memories. Science is nowadays in a position to offer solutions that do not detrimentally alter the natural facial features and ensure an outcome that is really stunning. Pioneering in treatments that replace cosmetic surgery procedures, the Swiss Labo company has created a revolutionary product that visibly improves the anatomy of the face without disfiguring it: Fillerina, a dermo-cosmetic treatment applied easily at home, fills wrinkles, counters sagging of skin tissue, lifts facial features, improves the profile of the face and increases the volume of the cheeks, lips as well as breasts. To put it simply, it reverses the consequences from the reduction in the supply of hyaluronic acid in the skin observed with the passing of time. This constitutes a source of continuous moisturization, reinforces the cellular metabolism, creates a supporting framework and stimulates the production of collagen and elastin. Without doubt, its deficiency induces deterioration that may be non-reversible if we fail to take timely measures. And this is what is achieved by the patented Fillerina innovation, officially recognized

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at the prestigious Aesthetics Awards 2015. The treatment is straightforward: every evening, over a 15 day period, with a special applicator you apply the product to the face and neck with specific movements, described analytically on the packaging. For an even more impressive outcome, half an hour before drink two glasses of water. It is worth noting that the treatment is personalized in accordance with the needs of each user, seeing that it is offered at five different grades, capable of confronting even the most serious problem. The positive results last for up to four months and the treatment may be repeated three times a year or more frequently, if necessary. The range also includes daily care creams for day, night and eyes/lips, that contain, as with the treatments, the unique Fillerina complex of 6 or 8 hyaluronic acids, while the dermo-cosmetic Fillerina Breast Volume treatment responds to the need to increase breast volume, with the same tangible results and without the risky side-effects which only the Swiss Labo company can guarantee. It lasts from 15 days to two months and is available in four different varieties. Now that the season is right for rejuvenation, thereâ&#x20AC;&#x2122;s no time to waste! The Drugstore, Sani Marina, +30 23740 / 31481

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little SAni

secrets B e f o r e de p a r t i n g f r o m S a n i Re s o r t , s e a r c h o u t a n d t a ke w i t h y o u s u p e r b s o u v e n i r s t h a t w i l l kee p t h e mem o r i e s o f y o u r w o n de r f u l s t a y i n G r ee c e f o r e v e r a l i v e .

Land of Grace With the Land of Grace range of products, Sani Resort visitors have the opportunity to savour exceptionally good delicacies from local producers, made exclusively for Sani Resort. All the products with this label are available at the Sani Resort minimarkets and supermarket, its hotel minibars as well as designated resort restaurants, where they are ingredients used in a variety of recipes. All the proceeds from their sale are allocated to the local food banks for vulnerable population groups

Produce from a neighbouring biological farmer Within the framework of Sani Resort’s collaboration with a local farm, guests are given the opportunity to visit the holding and even play the role of a farmer for a morning. Moreover, the Sani Eco Day events, held each Sunday in July and August, are open not only to our guests, but also to residents from the surrounding area. The Eco Days have as their objective the promotion of commodities from Halkidiki such as honey, olives and tsipouro, with the participation of local producers, women’s co-operatives and cultural associations. For further details contact the VIP Office (tel. 23740 99405) and guest relations at the hotels.

Sani Bear Sani Resort supports the Arktouros Environmental Organization through the sale of the Sani Teddy Bear available at designated rooms - and, thereby, helps finance forest conservation protection activities nationwide.

Cook book with Greek Recipes The Greek summer can be encapsulated into a… dish. Take with you a book of recipes from Greece, and transform your kitchen into a workshop of memories! “K Books Konstantinidi” at Sani Marina, tel. 23740 31451.

Sani Fairy Tale Sani Resort and the Greek Ornithological Society have published a fairy tale entitled “Ermis (Hermes) the Stilt that Walked”, a story with a moral for young visitors to the resort, who will learn in a pleasurable way about the need for wildlife and environmental protection. All proceeds from its sales are given to the Greek Ornithological Society, which is responsible for the protection and preservation of the Sani wetlands. It is on sale at “K Books Konstantinidi” at Sani Marina, (tel. 23740 31451).

One Sweet Day at the Sani Resort supermarket One Sweet Day chocolates, on sale at the Sani Resort minimarkets and supermarket promise fantastic surprises! They have been named after inspirational areas of Greece, and will fill you with enthusiasm – “Pindus” with its local “golden trumpet” mushroom, “Aroma of Smyrna” with five sweet spices, “Greco” with rosemary and mastic… You will also find them at the “One Sweet Day” store in Thessaloniki (Olympou 57, tel. 2310 251010).

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good life

Anne Semonin cosmetics The top French make of spa cosmetics at Sani Resort! Choose Youth Radiance Elixir, the light anti-ageing serum from natural active ingredients and a unique pearl-to-elixir formula that protects the skin from daily external aggravators and reveals naturally beautiful skin. Super Active Cream, a revolutionary alternative to botox, is an advanced anti-ageing day cream that lifts the skin, relaxes the facial muscles, reduces wrinkles, boosts collagen and fills fine lines. Cream Mask, a rich, velvety mask with jojoba, shea butter and marine minerals rapidly soothes irritation and restores calm to sensitive or damaged skin. These and the whole range of Anne Semonin products are available at the Sani Resort spas.

Ergon Products A label with delicious choices for yourselves and as gifts for your friends. Select the aromatic rosewater loukoumi made by producers on the island of Chios, the creators of its traditional recipe. The gourmet botargo, a remarkable delicacy, among the most famous Greek gastronomic products, is perfect on hot toasted bread as well as with a fine whisky or a glass of champagne. Feta spread “spreads” all around the aroma and taste of Greece, the moment that tzatziki will remind you of pleasantly cool evenings at picturesque little tavernas. You will find these outstanding commodities at Sani Marina (tel. 23740 31100).

The Drugstore Greek cosmetics are excellent: discover them! The new sunscreen range from Frezyderm promises specialized cosmetic care to improve the appearance of sensitive and reactive skin, providing comfort and well-being. A combination of hypoallergic products that reduce reddening, bolster the skin barrier and facilitate reinforced moisturization, high protection sun screening for healthy, supple and flawless skin. The Korres After Sun Body Lotion with oil of red grapes is ideal after a long day on the beach. Furthermore, it helps prevent the creation of signs of premature ageing from exposure to the sun. (Sani Marina, tel. 23740 34438).

Sani Magazine Sani Magazine, the Sani Resort periodical, focuses on well-being, fashion, gastronomy, the arts, ecology, personalities and a myriad of other topics that are of interest to the contemporary reader. A collector’s item.

THESSALONIKI - PARIS BEAUVAIS

T H G I 3 FL

! K E E W SA

paris

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Summer inspiration Inspired by the powder blue colours of the spectacular Halkidiki coastline, these Limited Edition Orlebar Brown shorts capture the essence of the holiday experience at Sani: effortless beach luxury.

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APOELLA Sani Marina, T: +30 23740 31424 / APOELLA Sani Beach, Τ: +30 23740 31166 / APOELLA CABANNA Bousoulas Beach T: +30 23740 99418

ID PUBLICATION DIRECTOR Georgia Dodou CREATIVE DIRECTOR SANI RESORT Sofia Georgaki EDITORIAL TEAM Dimitris Antonopoulos Nicoleta Dimitriou Nasia Efthymiou Argyro Barata Anna Papadaki Melina Sidiropoulou Vangelis Stolakis BUSINESS DIRECTOR Georgia Dodou

TEXT EDITING Anna Papadaki TRANSLATION & PROOFREADING OF ENGLISH EDITION John Gateley TRANSLATION & PROOFREADING OF RUSSIAN EDITION Jenny Kanartzi Lousta and Associates Interpreting - Translation Centre PHOTOGRAPHERS Getty Images Heinz Troll Studio VD.gr / Nikos Vavdinoudis- Christos Dimitriou Pandelis Zervos Mara Lazaridou

DESIGN Red Creative IMAGE PROCESSING Sotiris Giannakopoulos PRINTING Skordopoulos SANI MAGAZINE Annual Edition 2017 PUBLISHER SANI RESORT, Kassandra, Halkidiki, 63077 T: +30 237 40 99400 Sani Magazine is published by Sani Resort. Its 10,000 copies, issued in Greek, English and Russian editions, are distributed free of charge. All rights reserved. www.saniresort.gr Sani® is a Registered Trademark in the European Community, owned and controlled by Sani SA.

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Web: mercedes.ioannidis.net.gr | Email: info@ioannidisgroup.gr

17th of September 1755. In the offices of the solicitor Mr. Choisy, a young Master Watchmaker from Geneva named Jean-Marc Vacheron is about to hire his first apprentice. This agreement is the first known reference to the founding watchmaker of a prestigious dynasty and it represents the establishment of Vacheron Constantin, the oldest watchmaking manufacturer in the world in continuous operation.

Ever since this agreement, and true to the history that built its reputation, Vacheron Constantin has been committed to passing on its knowledge to each of its Master Watchmakers in order to guarantee the excellence and durability of its craftsmanship and of its timepieces.

www.vacheron-constantin.com

Patrimony XL Manual-winding mechanical movement. PoinĂ§on de GenĂ¨ve. Pink gold case, 40mm.

Sani Marina - Sani Resort - Halkidiki www.ulyssesjewellery.com