Sani Resort celebrates 15 years of "Sani Gourmet"

Culinary Artisans celebrate the art of Greek cuisine

From May 20 to 24, after a two-year break, the Sani Resort on the Kassandra Peninsula in Greece will once again become the ultimate meeting place for lovers of modern haute cuisine. The theme of the 15th "Sani Gourmet" is the "Culinary Artisans", with which the resort celebrates the modern Greek gastronomy scene. The five-day top-class culinary event brings together cultures, flavors and traditions from all over the world. Hotel guests and visitors can enjoy the diverse menu creations of the guest chefs in the resort's four restaurants, Water, Fresco, Tomata and Asian. In total, 26 restaurants and 13 bars at the Sani Resort take guests on a culinary journey around the world at the highest level. One highlight is the open-air kitchen party around the Sani Marina.

The list of participants reads like a who's who of the Greek gastronomy scene: ten national and internationally renowned top chefs will be taking part in the anniversary event, including Gikas Xenakis from the Michelin-starred restaurant Aleria in Athens, who will be presenting his menu at Fresco on 20 and 21 May, before the multi-award-winning Sotiris Evaggeleo from the Salonica restaurant in Thessaloniki takes over. On 23 and 24 May, the popular trendy restaurateur Adam Kontovas from Kobra will spoil his guests with Asian flavors at Asian, while Liza Kermanideo, one of the most talented young pastry chefs in Europe, who has already worked at Roka and Claridge's and is now head pastry chef at Pantechnicon, will surprise them with her sweet creations at the end. Other participants include Vasilis Mouratidis, head chef of the Squirrel and Andromeda restaurants in Chalkidiki, Dimitris Pamporis from Bubo restaurant, Giorgos Papazacharias and Thanos Feskos from the innovative Delta restaurant in Athens, Manolis Papoutsakis from the award-winning Haroupi & Ten Tables and one-star chef Alexandros Tsiotinis from CTC.

Guests at the Sani Resort will also experience culinary highlights before and after the festival period. In its five five-star hotels, a total of 26 restaurants and bars invite guests to enjoy the finest delights from around the world. With the newly opened Lima, Peruvian cuisine returns to the resort for the first time, while the second new addition, Elia, offers modern interpretations of Greek classics. Guests can dine in both new restaurants as part of the Dine-Around program.


More information at
www.sani-resort.com