A great dinner at Amanzoe, Porto Heli – where Executive Chef Dimitris Melemenis partnered with one of Greece’s most prominent winemakers, Stellios Boutaris, to present a superb evening’s degustation and wine-pairing.

The food was magnificent – Red Mullet Carpaccio with Greek Caviar, Scallops with White and Green Asparagus, Chestnut Risotto and local Lamb topped by pan-seared Buffalo Tenderloins.  Mouth-watering.

The fun part were the wines of Mr Boutaris’ Ktima Kir-Yianni vineyard – 100 year old Family winery upgraded constantly via innovation and investment into Greece’s many grape varieties.

Keep your eye out for their interesting blended, unique dessert wine – Golden Eagle, and a very tidy Red – Diaporos.

Ktima Kir-Yianni is worth a look.

Degustation Menu with Wine Pairing

“Akakies Sparkling” Rose Ktima Kir Yianni

Amuse-gueule

Red Grape with Goat Cheese Cream & Pistachio from Aegina

Ravioli filled with “Arseniko” Cheese from Naxos, Greek Bottarga and Citrus

Traditional “Liopitaki” with “Manaki” Olives & Herbs from our Garden

 

“L’ esprit du Lac” Ktima Kir Yianni

Red Mullet Carpaccio with Greek Ossetra Caviar

Lime | Raspberry | Rose Pepper

 

“Droumo” Ktima Kir Yianni

Scallops with White and Green Asparagus

Colorful Bell Peppers Coulis | Rosemary-Basil Olive Oil

 

“Palpo” Ktima Kir Yianni

Chestnut Risotto with Smoked Black Pig Pancetta from “Olympus” Mountain

Porcini Mushrooms | Chestnut Froth | Thyme Powder

 

Mandarin Sorbet with Mint and Lemon Balm

 

“Ramnista” Ktima Kir Yianni

Loin of Lamb from Ermioni in a Roll

Vine Leaf | “Manouri” Cheese/ Dill | Red Grapes | “Ramnista” Wine Jus

 

“Diaporos” Ktima Kir Yianni

Pan-seared Tenderloin of Buffalo from “Kerkini” Lake

Chicken Liver Parfait | “Kousafi” Compote | Soufflé Potatoes

“Diaporos” Wine Sauce with Honey, Star Anise, Allspice & Pomegranate

 

“Chrysogerakas” Ktima Kir Yianni

Traditional Homemade “Loukoumades”

Cinnamon Ice Cream

 

Coffee or Tea with Greek Mignardises

 

KR