Michelin-Starred Four Seasons Pelagos Debuts New Summer Menus Featuring The Best Of Cycladic Cuisine

Published on June 1, 2024

Four Seasons Pelagos unveils new Cycladic-inspired menus by Chef Luca, featuring local ingredients and paired wines.

Starting May 6, the Michelin-starred Pelagos at Four Seasons Astir Palace Hotel Athens introduces its third annual ‘Pelagos On Tour’ culinary series, celebrating the exceptional produce of three Cycladic islands bathed in sunshine.

After a week of culinary exploration, renowned Head Chef Luca Piscazzi, along with his talented team, present nine select ingredients from Sifnos, Santorini, and Naxos that encapsulate the essence of the islands, their people, their past, and their rich culinary and cultural legacy. This year, two sophisticated six- and nine-course tasting menus—’Discovery’ and ‘Adventure’—are complemented by a new six-course ‘Best Of’ menu. This special addition marks the series’ third anniversary, featuring cherished dishes inspired by previous visits to Crete and Tinos.

In this year’s edition of Pelagos on Tour, enriching encounters and collaborations with local culinary artists, artisan producers, and family-run enterprises have provided exclusive insights into the region’s gastronomy and culture. The outcome is a collection of superb summertime menus that honor the unique flavors and character of these distinct islands.

“The original mission of Pelagos on Tour was to explore under-the-radar destinations, support small artisan producers, and shine a light on exemplary local products,” explains Chef Luca. “This year’s Cyclades edition delivered all of these aspects and so much more, including a reminder to cherish life’s simple pleasures – genuine hospitality, the ease of slow living and enjoying nature’s gifts in their purest form.”

Each new summer menu at Pelagos offers a complete Greek wine pairing experience, as well as a chance to explore international varieties guided by the expert knowledge of Pelagos’ sommeliers. Additionally, guests can indulge in a selection of four cocktails inspired by the Cyclades, including the standout Ariadne—a delightful concoction that combines Kitron liquor from Naxos with Aperol, melon, and Aegean tonic, capturing the spirit of the islands.

Three Islands, Nine Ingredients

The journey across the Cyclades inspires unique culinary creations. Santorini’s white aubergines, thriving in the island’s volcanic soil, Sifnos’ capers adding zest to dishes, and Naxos’ grass-fed dry-aged beef, each contribute distinctively to Chef Luca’s summer offerings.

Sifnos capers bring a sharp twist to TUNA TARTARE, enhanced by the smooth tang of caper ice cream; LOBSTER pairs with creamy chickpeas, Romesco sauce, and apricots for a textured delight; WHITE AUBERGINE highlights Santorini’s unique produce with Madras curry, pork belly, and oyster; DRY AGED BEEF features Naxos’ renowned meat in an innovative dish with tomato consommé, cucumber, and sesame.

The six-course ‘Best Of’ menu revisits beloved dishes from previous tours. The LAMB from Crete combines tender meat with wild greens, plums, and pita, while KARIKI CHEESE from Tinos is creatively served with Kristal caviar in a ceramic pumpkin-shaped dish.

A Cycladic Odyssey

The team’s summer adventure began at Narlis Farm in Sifnos, where traditional water-free farming techniques have been practiced for nearly a century. Here, chickpeas, sage, and capers starred as culinary highlights, alongside cultural discoveries like local ceramics and mountain treks to historic monasteries.

In Santorini, known as the ‘wine island’, the team immersed themselves in the local viticulture at Vassaltis Vineyard and savored pistachios from Yiannis Nomikos Estate, with each element influenced by the island’s volcanic terrain and maritime climate.

Naxos offered lush landscapes and an array of local produce. The team visited Babounis Cheese and Olive Oil Cycladi, tasting Athos cheeses and the island’s acclaimed olive oil. Experiences like lunches with the Naxian Experience and Terra Grazia Estate provided deep insights into Naxos’ culinary traditions and warm hospitality.

With a wealth of inspiration, Chef Luca returned to Athens to design dishes that reflect the landscapes, traditions, and artisanal skills of the Cycladic islands, further cementing Pelagos’ reputation as a Michelin-starred culinary destination.

“I really wanted to explore the link between each island and its inhabitants – their history, culture and gastronomic heritage,” he notes. “Inspiration comes from sampling products in their natural habitat and learning about the culinary traditions behind them from the individuals who know them best. As a result, each dish on our new menus is really a homage to the people behind the flavours, colours and aromas of each key ingredient.”