An outstanding gastronomy experience with a farm-to-table approach at a historic village
Love for the fresh products of Crete, consistent preparation techniques and of course inspiration from the green landscape of the interior of Rethymnon. This is the triptych of the strategy of an experienced chef who leaves the heart of Athens to create in a historic village of Crete: executive chef Nikos Thomas for the third year renews with his gastronomic point of view the menus of a 16th-century settlement that has become an award-winning boutique Hotel.
Kapsaliana Village Hotel welcomes the charismatic chef Nikos Thomas who “paints” an impressive “map of Cretan tasting” with seasonal products & raw materials from the three gardens of the village.
Now aware of the character of the rich tradition of the cuisine of Megalonisos, he developed friendships with the “ideal” producers, entered the cheese industry, discovered rakes with aromas, and immersed in authentic and teased recipes of the locals to come up with his own proposal.
The Cretan bistronomy for comfort lunch & pool menu delivers a baton to the fine gastronomie, something that our Executive Chef Nikos Thomas knows how to do very well, starts at sunset with a view of the Cretan Sea & the brightness of the stars in the sky of Kapsaliana.
The mystagogy of Nikos Thomas’s dinner at the Elaia restaurant of Kapsaliana Village Hotel goes through exquisite dishes: All the vegetables & greens of the blessed land of Crete are the protagonists, the “famous” herbs of the island coincide with fine meats selected from & selected unique cheeses of Rethymnon dairies.
Crete is the paradise of the Mediterranean with herbs that grow and seduce you, especially if you know how to flavor & flavor your food with rosemary & sage, thyme & lavender.
Nikos Thomas loved Kapsaliana and for the third year, he is in the interior of Megalonisos to put zucchini in the zucchini, to marry eel with scales in the wedding pilaf, to make parsley pesto, to throw roe powder like yellow snow, to rebuild the asbestos in the hull, to decorate them with pink edible rhubarb flowers, to masterfully cut the tricolor tomatoes for the carpaccio with sea urchin, to put the simmered rooster for 3.5 hours on the sourdough!
With him is Haniotis and up-and-coming chef Antonis Batsinis. Antonis together with Nikos undertook the familiarization of the whole team with the local products, having the responsibility for the three orchards of the village.
The team of Kapsaliani and ‘Elaia Restaurant’ are waiting for you to experience the total experience & the aesthetics of our revived village.