Chef Dimitris Katrivesis on innovating gastronomy at Mavro restaurant in Santorini

Chef Dimitris Katrivesis of Kivotos Hotel’s Mavro Restaurant in Santorini elaborated on the inspirations behind his three dinner degustation menus in a recent interview with TravelDailyNews International. These menus, he explained, pay homage to Santorini’s volcanic heritage and the phases of the moon, using locally sourced ingredients in a creative and innovative way he terms “tradinovation.”

The menus are crafted to offer an exceptional culinary experience, reflecting the unique full moon experience visible from the restaurant. “We are inspired by the amazing moon that we have in our restaurant,” Katrivesis said, highlighting the blend of tradition and innovation that defines their approach.

Katrivesis also discussed the Chef’s Dinner series at Mavro, which features collaborations with Michelin-star chefs from around the world. The selection process for these guest chefs focuses on those who can showcase the culinary traditions of Santorini and Greek gastronomy while using local ingredients to create unique dishes.

Global culinary trends, particularly sustainability, play a significant role in Mavro’s philosophy. The restaurant emphasizes sustainable practices not only in ingredient sourcing but also in energy use and staff collaboration. This commitment extends to creative use of leftovers, such as turning banana skins and fish remnants into innovative dishes and cocktails.

Farm-to-table practices are another cornerstone of Mavro’s approach, facilitated by the island’s rich ecosystem. Menus are frequently updated based on the freshest local produce available, ensuring that dishes reflect the best of what Santorini and the surrounding islands have to offer.

Balancing tradition with innovation, Mavro caters to travelers seeking authentic gastronomic experiences by combining excellent hospitality with unique culinary events. One standout example from the Chef’s Dinner series is the “fossilized shrimp” dish, inspired by ancient fossils found in a local cave, served with a bouillabaisse made from treeheads.

Katrivesis also utilizes techniques from around the world, such as the Japanese method of macerating meat and fish with volcanic ash from Santorini’s volcano. This blend of local ingredients and global techniques epitomizes the philosophy of “local source, global inspiration” that drives Mavro’s culinary creativity.

The article Chef Dimitris Katrivesis on innovating gastronomy at Mavro restaurant in Santorini first appeared in TravelDailyNews International.