Dimitris Giginis, along with his wife and co-cook Mary has transformed the Korthi in one of the most popular culinary destinations in the Cyclades. The dishes clearly reflect the character of the chef. Inflated and humble, with substance and without unnecessary flaking.
Sea Satin loves local cheeses and local vegetables, loves to play with traditional recipes and has the right solution to the cravings of every hour. Start early with a breakfast menu and brunch and continue with a rich menu until late at night.
I found myself in the Sea Satin yard-square in early May, but you must know that it is one of the few restaurants that are open all year round.
You will start with Korthianese (her name is stolen from the caprese), but instead of mozzarella and tomato, she has an Andros’ roast volaki cheese and roasted tomatoes.
The makarounes with sygkathouro, kopanisti and tomatoes are among the dishes that will be coming back and back again in the discussions, for the next few months after the holidays.
Cheeses also play a very important role here! Cheese-tourism is one of the best reasons for traveling to Andros. You will taste marathotiro, gruyere in a basket with mastiha while the jams are: olive, lime and tomato.
Airy, velvety, full bodied, dreamy fish roe salad.
Cheese croquettes on a base of ginger and chilli
Fava with caramelized onions and soutzouki. This dish looks noisy … but at thw first bite you understand that the chef is a ”masestro” who knows how to properly orchestrate its flavors.
The second big hit of Sea Satin Nino: Sardines baked, stuffed with onion pickle.
Aubergine smoked with Andro’s ”petroti” cheese.
And for the end, cream cheese floating on custard (micra) anglais.
Address: Órmos Korthíou, Kikladhes, Greece 84502
Tel: 2282 061196