There is always a dip or two on most Greek dining tables. Here, Greek-style yoghurt provides a creamy and smooth base for tangy, salty and crumbly feta, which, once combined, creates a dreamy bowl that pairs perfectly with the smoky peppers and roasted almonds.
Note: Serves 4
-250 g (9 oz) Greek feta, roughly chopped
-180 g (6 & 1/2 oz) Greek-style yoghurt
-150 g (5 & 1/2) Roasted red piperiés or store-bought roasted red peppers (capsicums), finely sliced into strips
-35 g (1/4 cup) roasted almonds, roughly chopped
-1 tablespoon extra virgin olive oil
-In a food processor, pulse the feta and yoghurt for 1–2 minutes, until smooth.
-Take care not to over-whip the mixture or it will become too runny.
-To serve, spoon the whipped feta into a shallow serving bowl, top with the sliced piperiés and chopped almonds, and drizzle with the oil.
A new restaurant has just opened its doors in Lindos- serving high-quality cuisine in a laid-back yet stylish space that fuses old-world charm with sophisticated modern design.
With a refined-yet-traditional-feel Akres is located in a striking stone building boasting raw materials, earthy colours and warm lighting that blends in harmoniously with its natural surroundings. Pops of wood, marble, and metal elements are found throughout the restaurant, which features a small bar, open kitchen, and a staircase that leads guests to the stunning rooftop dining area- providing uninterrupted views to the imposing Acropolis of Lindos.
The menu, described as “postmodern cuisine” presents guests with an eclectic range of dishes that incorporate the values of local tradition and flavours. And for those who love seafood, there is plenty of fresh fish and other dishes inspired by the Mediterranean Sea to choose from.
Some of the stand-out entree dishes and sides include a Greek salad with cherry tomatoes, black-eyed peas, cucumber, raspberry vinegar, soft cheese ‘galotyri’ sorbet, olives, and Rhodian caper ‘katimeri’; Marinato with scallops, lemon, beluga lentils, coriander, chili pepper, tomato-celery water; Pougkes with crispy filo, pot herbs in their broth, crispy soy milk, chervil, ‘mizithra goat cheese; Soupiorizo– cuttlefish risotto, squid ink, mussel’s cream and orange jell; Giouvetsi– orzo, wild saffron from Astypalaia, smoked baby scampi, ‘petsia’ pork belly; and a seafood Pastichio with pasta, prawns, mussels, scallops in a basil-seasoned seafood broth and spinach.
For mains, you can choose from Red Sea bream with ‘Sivrasi, ’souma’ broth, pot herbs, fennel, beetroot, lemon sage, oven-baked potato with eggplant, sweet potato, quince, hazelnut and mint; Kiapapi– lamb picanha, sauce ‘perikafti’, oven-baked mashed potato, grilled bell peppers; and a Mousaka made of oxtail, eggplant, zucchini, mushrooms and cream.
With outdoor seating also available at the front of the restaurant and at the bar area, you can also check out the tasting menu, which comes with wine pairings- a perfect way to really get a taste of all that is on offer. This includes a small but delicious selection of desserts such as the Mantinades– galaktoboureko cream, mastic, dried nuts paste, yogurt chips and Greek coffee, or Melekouni– almond cream, orange, hibiscus, and pollen ice cream.
Wine lovers will appreciate the rich premium Greek and international wine selection on offer, with a knowledgable sommelier suggesting the ideal drop to enhance the flavours of each dish. And the cocktails are also a highlight, such as the Templar Knights, which is an Aged Greek tsipouro mixed with rakomelo, lime, local honey, bitters and fee foam.
More than ever before, we are all in need of a bit of a kick, and the Hilton Galaxy Bar in Athens has created a lush ‘Exotic Immunity Boost’ mocktail, designed exclusively for IN+SIGHTS GREECE readers to enjoy!
40ml ginger honey mix*
20ml Soumada from Chios or Orgeat syrup
60ml fresh pineapple juice
Top up with soda water
2 pinches of ground cinnamon
Stir and shake all ingredients together. Garnish with cinnamon stick and pineapple leaves.
*For the ginger honey mix you will need:
80gr fresh ginger, grated and strained through a sieve