Grace Hotel on Santorini this season will welcome the iconic Varoulko restaurant to the popular Greek island this year.
Beloved Greek and Mediterranean flavours get an inspired makeover at the hands of culinary genius and Michelin-awarded chef Lefteris Lazarou.
In keeping with Greek gastronomic tradition, at Varoulko Santorini wonderful tastes such as the chef’s signature squid with pesto Genovese or the crayfish tartar with fresh basil and zesty yuzu, come alive thanks to the island’s abundant fresh ingredient offering.
A veritable journey for the senses begins to unfold at Grace Hotel, boasting the perfect vantage point over the island’s awe-worthy Caldera vistas
Varoulko Santorini will open its doors on April 15, marking the beginning of the uniquely dynamic partnership.
The hotel is perched overlooking Skaros Rock and the caldera, the Aegean Sea sprawled out to what looks like the ends of the earth below. To the side of Skaros sits a picture-perfect, white and blue Greek church.
Meet The Chef Lefteris Lazarou
Chef Lefteris Lazarou has forged an illustrious path in the country’s gastronomic landscape from an early age, accompanying his father on international voyages and discovering the world’s cuisines.
Equipped with international cuisines and creativity, he begins with beloved recipes, adapting them to suit the tastes of varied audiences. In 1987 he realized his dream of opening the, now iconic, Varoulko where he digs deep into his treasure-trove of aquatic inspiration and uses seafood in fine-dining for the first time, altering the landscape of local gastronomy and introducing an entire nation to previously snubbed fish and crustaceans; so pioneering are his dishes that many have now reached classic status.
With Lazarou at the helm and thanks to his ever-evolving approach and innovative spirit, Varoulko continues to shine as a beacon of inspiration, amassing an array of notable accolades along the way.
The one standing out the most, however, is the Michelin star the restaurant was awarded in 2002, the first star to ever be bestowed on a chef serving Greek cuisine. Now, with Lazarou steering the ship, Varoulko, undocks from the mainland, voyages out to the Aegean and finds its newest harbour at Grace Hotel.
Here, Lazarou’s passionate search for outstanding raw materials, expert technique and commitment to excellence composes an offering distinguished for its inspiring, harmonious flavours and a well-balanced blend of classic and refreshing.
