The renowned chef is collaborating with the luxurious resort for this season!
Nestled in the heart of nature, on top of a mountain, Grand Forest Metsovo of 8 buildings, 62 suites, atmospheric alpine lounges, and ‘glass’ ‘spa has repeatedly been awarded as the real landmark hotel of Europe. And for this season, it steps up its gastronomy game, with the help of renowned chef Gikas Xenakis.
Consultant chef and awarded Cuisinier 2020 by the renowned restaurant guide Gault & Millau, Gikas Xenakis is going up to the Metsovo 1350M restaurant of the emblematic Grand Forest Hotel this year. And with it, the local cuisine of Metsovo from the peaks of Pindos is celebrated like never before.
The restaurant Metsovo 1350M, of the hotel-destination Grand Forest in Metsovo, does not need special recommendations. Named after its altitude, Metsovo 1350m is a stand-alone attraction for both hotel guests and external visitors. The menu is carefully designed to reflect the region’s great gastronomical tradition and is based on fresh, local ingredients with a modern yet modest flair. The wine cellar is stocked with all the prominent local wines of the Averoff Winery, a vast selection of Greek and international wines and many specialised beverages.
Located at 1350 meters (hence its name) of Pindos, it is not surprising, however, that for the restaurant of Grand Forest the sky’s the limit. This year proof? His collaboration with consultant chef Gika Xenakis. Bringing to the center of the gastronomic scene the soul of the local cuisine and the authenticity of the local raw material, this year’s Metsovo 1350M menu, masterfully avoiding the easy and superficial impressions, aims to highlight the essence of the rich and unsurpassed taste.
The smoked eel in fava cream, the Metsovone saganaki with tomato jam, the Pieria crab wrapped in zucchini cannelloni and mayonnaise with verbena, the pork neck cooked for 24 hours with carrots on top Metsovo, but also the sweet version of the baked cream cheese cream are just some of the proof that is served to us in the dishes co-signed by Gikas Xenakis and the executive chef of the restaurant Vassilis Giannoulis. And all these, are accompanied by the famous wines of the region that come directly from the hotel cellar, which is highly updated in domestic and international labels.