Σύμφωνα με την ανάρτηση της σελίδας : http://www.styleat30.com/selene-santorini-greece/ με θέμα : Greece Travel: Michelin-Starred Selene Restaurant Review, Greece, η επίσκεψη της δημοσιογράφου στην
Σαντορίνη αλλά και ιδιαίτερα το γευστικό της ταξίδι στο εστιατόριο «Σελήνη»
-για το οποίο έχει αναρτηθεί πλούσιο φωτογραφικό υλικό- ήταν από τις καλύτερες
εμπειρίες της ζωής της!
Σύμφωνα με το κείμενο,
Near our hotel,
Voreina Gallery Suites, stands a delightful and charming looking
restaurant. Pretty exhausted from
traveling by ferry from Mykonos to Santorini, we were pleased to discover our
table situated by the balcony with an abounding perspective of Santorini’s
famous sunset. Little did we know that
we were in for a treat! The interior
decoration is certainly modern and unblemished. The balcony seating provided
not only brought us amazing sunset views but permitted us to bask under the
shining moonlight and sparkling stars later in the evening as well.
Getting to Know
Selene
We did not wait
long to be seated at the balcony and the service was prompt and quick. We ordered our food and were given the
opportunity to talk to Georgia, the restaurant’s fantastic sommelier. She
shared with us some very interesting and intriguing history about the
restaurant. We learned that Selene has been operating since 1986 and was
originally located in Fira, a prime town in the island of Santorini. In 2010, the owner decided that it became too
touristy for Selene’s concept and vision and therefore decided to relocate to a
more peaceful area in the appealing town of Pyrgos. It was stated that they
prefer a harmonious environment for their customers in order to be able to
enjoy the Selene’s cuisine without interruption. It was distinct and certainly
apparent that they were truly very passionate about their food. The wonderful
Georgia shared with us that Selene is one of the first restaurants that
spearheaded the “New Greek Cuisine”, a style of cooking being executed in all
the renowned restaurants in all of Greece. We became very excited with what was
to come. It was also good to know that the ingredients used were all organic
and locally sourced from their local farms.
Our Starters
We were served a
sensational Greek red dry wine called Maurotragano from 2010, which has a red
fruit forest essence. It was
surprisingly refreshing although it was known to be a dry wine. Our first
course was a crispy tomato pathe. It featured fava mayonnaise served with a
side of tomato soup in a short glass garnished with some fava seeds for decor.
The tomato pathe drew in some crunchiness to it that matched well with the
smooth texture of the soup. It was savory highlights its richness in flavor and
texture.
Quail with
Santorini Zucchini, Quail Mousse & Salami
The next dish
was the Quail with Santorini Zucchini, Quail Mousse & Salami from
Lefkada. Truly a captivating and
beguiling name for a dish that was certainly quite the work of art, the dish
looked very unique and contained some surprisingly enticing flavors. There was innovative open eggshell
composition that accommodated some more edible food inside. The quail eggs were petite yet lusciously
delectable. The mouse was creamy with a smooth texture and also featured pieces
of santami. The liquefied tomatoes around the dish provided a refined form
which tasted wonderfully in our palettes.
Aegean Codfish
with Garlic Scented Jerusalem Artichoke Veloute
The third course
was the Aegean Codfish with Garlic Scented Jerusalem Artichoke Veloute. The course had crispy skin with garlic
sauce. The fresh codfish was soft and
sweet. The spices distributed in this
dish were not overpowering, as the true flavor of the fish was beautifully
evident.
Rabbit Marinated
in Red Wine in Herbs Scented Pastry & Variations of Onions
Our fourth dish
was the rabbit, which was marinated in red wine, served with some baked
potatoes and cured pork. The rabbit was
covered in a heavenly pastry with rosemary. The embellished onion ring enhanced
it all and made it a fun addition to the dish.
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