Presentations
George Stylianoudakis
Degustation Menu by the Greek Chef
Presentations - Chef
Cucina.gr, presents Greek Chef George Stylianoudakis.
Meet the Chef and read the Degustation menu he proposes.
Meet the Chef
The "virtuoso of Modern Gastronomy", who has already achieved remarkable cooperations, persistently seeks for perfection
by retaining the apropriate balance between presentation and taste. Continuing education is a part of his life,
using constructively every part of his knowledge.
Unrepentant "hunter of taste", enjoys reforming traditional cuisine without adulterating the taste of the original recipes.
New textures and techniques are combined harmoniously in his creations.
His professional experience includes co operations, with worldwide known restaurants, such as Quique Dacosta Restaurant
(2*Michelin ) in Spain, Noma Restaurant (2* Michelin) in Copenhagen, (World's 50 Best Restaurant Awards # 1),
Alain Ducasse au Plaza Athenee (3*Michelin) in France, and 5* hotels like Aldemar Royal Mare Village Spa & Resort
in Crete/Greece, Grecotel Eva Palace Resort in Corfu/Greece, Lindos Blu Hotel resort in Rhodes island/Greece and many others.
Today, he is Executive Chef in "Epi Pleon" Bar-restaurant in his birthplace, Chania city, Crete island in Greece.
Degustation Menu
Ntakos on crispy chicken skin, espuma cretan cheese. Tomatoes hearts, oregano snow
Lamb belly cooked at 64 for 24 hrs, artichoke puree,dill caper and laim sauce. Grilled spring onion, potatoes confit
Octopus cooked at 77c for 5hr. Glazed onions, potatoes, sauce from tomato water and octopus bullion
Pork belly cooked at 63c for 26h with Japanese Perles, petymezi yuzu sauce
Desserts
Οlive oil, olive oil jelly with chocolate ice cream. Strawberry and raspberry puree. Chocolate cream.
Rosa, rosa sorbet, cake from black sesame and candy cotton
George Stylianoudakis
