Euripides Apostolidis’ taste of Tinos .
If you follow Euripides Apostolidis on social media, there is no way that you would not have noticed three very specific things: his love of food, the flawless aesthetics of his photos and the apotheosis of the island of Tinos. The former manager of Spondi decided to leave his beloved Pankrati to settle permanently in the Cyclades, holding the same professional role in the Marathia restaurant on the island.
It is a great honour to have Kyklopas included in his amazing menu. Here are some of Euripides Apostolidis’ social media posts:
"A small Sunday feast.
A very windy morning walk in the mountains, and then home for dinner.
So, there's a great saying: If you have a butcher friend, you're lucky. Two wonderful cuts of Tinos veal hanger steaks, one of the best I've ever tasted, from Vagelis Psarros. Their company Methystanes is named after the winery of Dugos. Because I opened the wine at mealtime and I think I should have opened it in the morning, I'll try it in the evening because I think I will enjoy it more. The salad, an evolution of that of my friend Manousos from Crete the previous day: orange, avocado, onion, capers, coriander, fresh pomegranate and olive oil flavoured with orange from Kyklopas. Hallelujah, happy Sunday, everyone. "
"Guys, I've been longing for a pizza for so long, and since I had been planning to have a Chardonnay from Chile today, I made the best of the situation and started the dough early in the morning, kneading it, kneading it again, and swirling it round and round the way I've been watching Thanasis do it for so many years. I swirled the dough, and put it under a duvet, on top of an electric blanket to make it come alive, and we went out shopping with my little one. When we got back, it was ready, I broke it, I caressed it, I swirled it round and let it rest until I got the ingredients ready. The ingredients of the pizza (the pizza had to be white and creamy to complement the wine): goats’ cheese, mozzarella, the amazing olive oil flavoured with fresh garlic from Kyklopas Olive Mill, fresh basil and some mint. "
"Let's talk a little bit about the salad you see here with freshly cut leaves from the planter garden at home: spinach, lettuce, beetroot and curly red lettuce with raisins and pistachios, freshened up with one of the nicest olive oils I've tasted in the last year, Ages, made from Makri olives by Kyklopas Olive Mill in Alexandroupolis, a low acidity extra virgin olive oil that bursts with aromas of green apple, grass, and tomato leaves, which added to the salad a slight sweetness, as well as the taste of green almond and fresh tomato."
See his profile here
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