Terroir, with origin from Kozani, adopts a local character of flavors introducing to the culinary and wine-loving public a new concept.
A new culinary project made its appearance in the city of Kozani, where owner and Sommelier Thomas Dourvas joined forces with Chef Yiannis Giannitsas.
Result of this association, Terroir, a restaurant with vision and solid character, emphasis on raw material, Greek & international vineyard, aspiring to strengthen the city of Kozani as a gastronomic destination something that was not long in coming as in less than 3 months of operation , the Terroir, as well as the wider area of Kozani, managed to distinguish themselves with the red star in the Starwinelist global restaurant guide.
A key feature of the world restaurant and wine-bar guide is the rating of businesses in each country acquiring the longest and most unique wine lists.
Chef Yiannis Giannitsas, describes his own narrative, managing to imprint on our minds like a fingerprint what images cannot.
H.A: Is the philosophy of the menu and the wine list based on the terroir of Kozani? What will visitors distinguish dining in your restaurant?
Y.G: The philosophy of the menu is based on the raw material of the terroir of western Macedonia. The wine list is international and lists over 500 labels.
What visitors will notice and understand is how such an extensive wine list from all over the world can be combined with creative Greek recipes based on local raw materials, but also how we try and want to create modern Greek cuisine worthy of the greats labels from Greece and abroad.
H.A: Alongside the owner and Sommelier of the Terroir restaurant, Thomas Dourvas, you created the “Live the experience” project. Is Terroir the result of this effort?
Y.G: It is certainly the result of our fermentation and collaboration. Despite this, it is a different project but again based on gastronomy, extroversion and hospitality.
H.A: What are the main flavors on the menu?
Y.G: There are seasonal and intense flavors. We will find familiar executions, but also influences from cuisines of the world.
H.A: Is Terroir focusing on a certain cooking style and philosophy?
Y.G: Yes, of course. My main principle at the moment in the kitchen is to “tamper” with my childhood memories of classic urban gastronomy, producing urban culture cuisine, in a region that is not familiar with it, exactly like the residents in big cities.
H.A: Kozani is known worldwide for its emblematic products. Do you think it is the right time to become a world-class culinary destination?
Y.G: Clearly! We wouldn’t be trying to promote that culture otherwise. Nevertheless, I am not of the opinion that the region is founded on the emblematic products alone but also the iconic terroir of Kozani, which generously provides excellent raw material to our kitchens.
H.A:What are the signature dishes of your menu that you think will stand out as “ambassadors” of the restaurant, generating a unique culinary experience for Greek and foreign visitors alike?
Y.G: The tartare with fish roe, as well as the ravioli with chicken livers and the beef tongue, are dishes created by us and bear our personal signature. From here on, the seasonality and terroir of the region according to what is offered, intrigues us to constantly change recipes and menus, adopting a personal and distinctive character, always with respect to local and quality raw materials.
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