‘At Elea, I want to offer our guests a new type of cuisine, so they can really experience these wonderful tastes. This new kitchen shows my vision on cooking, my Greek background, and my experience cooking in Michelin star restaurants. As a result, my dishes are well thought out and innovative. Not immediately recognisable as Greek, but full of Greek elements. Such as the emphasis on pure taste and fresh ingredients. At Elea, I want to introduce our guests to my cooking style, and let them enjoy a high culinary level, at an affordable price.’
Cooked before at Etrusco in Corfu, Basiliek* in Harderwijk, Brouwerskolkje** in Overveen, and Mazie in The Hague.
Prices: Gouden Pollepel, Slag op de Schelde Press Price, Zeeuwse Mossel trofee.