Kinsterna amounts all those key elements of authentic Greek cuisine. Vision, raw materials emanating directly from the hotel’s estate.
The gastronomy of Kinsterna Hotel is as high as Greek Agro-food
Greek-Mediterranean cuisine with a vision….with raw materials emanating directly from the hotel’s estate
Curation: Katerina Karsioti
The Executive Chef of Kinsterna Hotel, George Hapsas greets you to a culinary paradise of local products that “simply” infatuate…
Kinsterna Hotel
In a landscape that constitutes an authentic journey through time, between a Byzantine mansion with a long historical path, gastronomy is high-class, multicultural but above all Greek and with absolute respect for the raw materials of the entire region.
The visitor’s experience of Greek cuisine unfolds at all levels of time with an experience that ultimately culminates in a great and unsurpassed…memory.
With culture, taste, aroma and seasonality and abundant sustainability, Kinsterna Hotel and its culinary culture constitute an essential “birthplace” that conveys and externalizes the narrative of Agri-food thanks to the production of private label products such as wine, extra virgin olive oil, olives, tsipouro.
Hidden on the green slope of Mount Parnon, with a unique view at the Rock of the Castle in Monemvasia and the endless blue of the Aegean, the Byzantine mansion offers unique rooms and suites, independent residences and two amazing villas that blend magically with the vineyards, centuries-old olive groves and orange groves , the imposing eucalyptus and overbearing cypress trees, within an estate of 100 acres.
The Gastronomy at Kinsterna Hotel is as of fine quality as far as Greek Agro-food…
Culinary “miracles” with hints of international trends, with an aroma of locality and harmony of flavors…
The kitchen at Kinsterna Hotel, led by the creative Chef George Hapsas, year after year creates an extremely distinctive trend and recommendation in the Greek culinary scene and beyond. With clear but at the same time intense flavors and Greek land’s dominant part reflecting in every dish and recipe, finally begets culinary miracles to your table.
With a plenteous cellar that is in itself a journey through the vineyards of Greece, which promotes the different varieties where hide different microclimates as well as characteristics, are surprisingly combined with a menu where the use of fine local products directly from the estate of the mansion is an inviolable central idea.
The Executive Chef, George Hapsas “sets” the table with the Byzantine mansion in the background!
3 signature recipes | 1 culinary experience
From the pumpkin, the creamy, special and nutritious goat cheese and the local syglino to the traditional xinochontros that revives memories and the Gytheio shrimps that dress up your culinary agenda of the Greek cuisine, in a charming and fresh way.
Pumpkin soup with apple, goat cheese and syglino
Ingredients
- 1.5 kg pumpkin
- 1 sweet potato cut into small pieces
- 3 tablespoons olive oil
- 2 apples cut into small pieces
- 200 gr. Monemvasia syglino in small cubes
- 1 finely chopped onion
- 1.5 liters of vegetable broth
- 120 gr. goat cheese
- fresh thyme
- salt and freshly ground pepper
Cooking instructions
Sauté the onions and apples in 2 tablespoons of olive oil.
Add pumpkin and sweet potato, saute a while and add the broth.
Boil for about 15 minutes, mash with a blender until it acquires a velvety texture.
Season with salt and pepper, add some thyme and simmer for 10 minutes.
Remove from heat.
Saute the syglino in the remaining olive oil for 3-4 minutes until it gets a golden brown color.
Serve the soup in bowls. Divide the crispy syglino among the soups and some goat cheese.
Finally, garnish with some fresh thyme.
Eggplants, zucchini, artichokes, xinochontros and goat cheese
Ingredients
- 500 gr. eggplants
- 300 gr zucchini
- 300 gr. artichokes (bottom)
- 125 ml (1-2 cups) olive oil
- 1 medium dry onion (about 120 gr, peeled)
- 300-350 gr. (2 medium) ripe tomatoes
- 5-6 sprigs parsley
- 2 cloves garlic
- 100 gr. goat cheese
- Salt
- Pepper
- 50 gr xinochontros
- Herbs of our choice
Cooking instructions
In a shallow pot, lightly fry the onion with the olive oil. Add the eggplants cut into 8 pieces if are rectangular, into 3-4 cm thick slices if are long and narrow, the zucchini cut into 6 pieces and the artichokes in half.
As soon as start frying, add the garlic and water, cook for 20 minutes with the pot covered at medium temperature.
Add tomatoes and parsley, season with salt and pepper and continue cooking at medium to low temperature.
Do not stir, just move the pot back and forth. When the eggplants are almost ready, add ½ -1 cup of water to the pot (depending on how much liquid there is) and as soon as the boiling starts again.
Continue cooking for about 15 minutes, until xinochontros is completely soft (if necessary, add a bit more water). Food should be kept with its sauce not dry like pilaf.
Serve with smashed pieces of goat cheese on top and fresh aromatic herbs of your choice.
Gytheio shrimps, flambé with ouzo, anise, carrot-ginger and caper leaves
Ingredients
- 2 large shrimps skewered a la blanca
- Flambé with ouzo with anise
- Bacon powder or bacon jelly
- Caper leaves cut round with a knife
- Dill salad, myrtle, parsley (small bunches)
- Purple carrot decorative rings The carrot in vacuum rings together with ginger and salt at 100°C until soft and pound it with a hand blender with a little xanthana(0.5)
Dill Oil:
- 450 gr. dill
- 1 liter of sunflower oil
- Grind everything together and heat up to 100°C
- Strain and freeze
- Relish on the prawns with mango, chilli, ginger, chives and onion
Bacon powder with malto:
- Ham stock
- 250 gr. bacon
- 250 gr. smoked bacon
- 500 gr. water
- 250 gr. chicken broth
- Fry the bacon and add the liquids. Simmer for 30 minutes. Strain and make it into a jelly or powder
Μango and Chili Relish:
- 2 red onions, finely chopped
- 2 tablespoons olive oil
- 3 red chilies
- ½ chili paste
- 8 sliced garlic cloves
- 400ml coconut milk reduced to 200ml
- 100 gr. orange mango
- 100 gr. green mango
- Salt and pepper
Cooking instructions
Saute the onion with the olive oil, add 2 chilies, chili paste and garlic.
Add the drained coconut milk, when the sauce thickens add all the other ingredients and leave it to cool off.
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