Summer epicurean nights

sterna restaurant, awarded fine dining with a twist

Discover a gastronomic gem in the heart of Kinsterna, at the awarded ‘sterna’ restaurant‘, the atmospheric area around the dominant Byzantine cistern of the historic mansion. Running through from June until September every Saturday, a culinary secret lying in the shadows of the past will be revealed to lovers of fine dining with a sumptuous line-up of Michelin-starred chefs. Utilising only the freshest produce, these celebrated chefs will dazzle with their epicurean expertise, as Kinsterna offers guests a rare opportunity to savour menus crafted by these culinary stars.

29 June 2024 | Monemvasia Winery Tsimbidi

Enjoy each stage of the degustation menu created by Kinsterna’s Chef George Hapsas that has its own sensory interest, while your meal will gradually culminate with the accompaniment of fine wines from Monemvasia Winery.

The winery was founded in 1997 by the Tsimbidis family, with a vision to reinstate the unique, albeit lost in time, Monemvasian terroir on the world map of wine making, investing solely in Greek, local varieties. They are a long standing partner of ours in the area of bottling Kinsterna wines and we couldn’t be happier to host them on a mysterious evening of Haute Cuisine that gradually unfolds through an Omnivore menu, full of gastronomic twists.

6 July 2024 | George Kataras x Semeli estate
Starting as a musician in Greece, George shifted to culinary arts, gaining experience in cities like Athens, London, Copenhagen, Paris, and the Caribbean. He worked at esteemed restaurants such as FERA at Claridges alongside Simon Rogan, Chiltern Firehouse with Nuno Mendes, Nobu, and Greenhouse London, eventually joining Geranium and meeting Mo. George competed in the 2016 San Pellegrino world finals. He later became a sous chef at Rijks in Amsterdam before opening his own restaurant, Vanderveen, which received a Michelin star, 15.5 Gault Millau points, and international acclaim within two years. In 2021-2022, George consulted for Athens’ Hytra restaurant, developing its menu and training the team.

George for this event will present a sophisticated but casual take on local gastronomy. Based on his culinary vision and the philosophy of the hotel, the degustation menu focuses on the use of fresh produce from the fertile land of Kinsterna combined with high-quality raw material from the region; a combination of foraging that aspires to excite lovers of good food.

Each dish from the degustation menu will be accompanied by a selection of unique labels of wines from Semeli Estate, one of the top winemaking units in Greece with a large vineyard in the heart of Corinthia in the Peloponnese.

13 July 2024 | Arnaud Bignon x Vatistas Winery

Arnaud Bignon is the general manager of Spondi in Athens, where he started as head chef in 2005, won two Michelin stars in 2008 and was ranked #69 on the list of the world’s 50 best restaurants out of 100 in 2011.

Born in Le Mans, France, Chef Arnaud developed his sense of harmony with seasonality in his grandfather’s garden and pursued a culinary career in Paris. Arnaud trained at the Michelin-starred restaurant Montparnasse 25, under Alain Ducasse at Poincaré Avenue and Éric Frechon at Épicure at Hôtel Le Bristol. In 2012, he worked at the Michelin-starred The Greenhouse in London, where he was among Le Chef’s 100 best chefs in the world in 2016 and 2017.

Among his most recognised achievements, Arnaud became one of the youngest chefs to achieve two Michelin stars, at the age of just 32, while at the helm of Spondi restaurant in Athens.

Bignon’s philosophy combines traditional French training with contemporary techniques and is based on finding perfect harmony and balance in all his dishes dictated by his knowledge of quality produce. He plays with fresh and original flavour combinations with clean and contemporary presentations. He calls this inventive interplay between ingredients ‘jeu des produits’ which translates literally to ‘playing with ingredients’.

This exceptional wine pairing will be curated by the Vatistas Winery, an up and coming vineyard in Agios Nikolaos Monemvasia, renowned for its dedication to quality and tradition whilst experimenting with local varieties.

27 July | Four hands dinner with Dimitris Boutsalis x George Hapsas & Tselepos Wines

A special culinary event featuring the hotel’s Executive Chef George Hapsas and guest Chef Dimitris Boutsalis of Athens Capital Hotel-MGallery Collection where the two of them will work together to serve a unique Four Hands Dinner. The renowned chefs will showcase their skills and inspiration and create a menu that combines Greek fine dining cuisine and highlights the special features and timeless ingredients of Mediterranean culture and gastronomy. The taste journey will begin with guests enjoying a glass of Amalia Brut, a unique Greek sparkling dry wine. The dishes on the menu will be accompanied by fine Greek wines from Peloponnese, carefully selected in collaboration with Tselepos Wines.

Dimitris has a significant career in coveted restaurants in Greece and abroad. His culinary philosophy delivers a well-crafted, delicious and expressive modern Mediterranean cuisine with many Greek elements. His dishes highlight the value of the Mediterranean diet and travel guests to new taste horizons.

Join us on a unique experience that leads guests to a gastronomic trail, full of surprises and emotions. Pick your event of preference and reserve your table. In case you are a vegetarian or vegan, please let us know when we will contact you for your reservation. Our chefs respect your dietary choices and the menu will be amended accordingly.

Reserve your table:
Tel. +30 27320 66300 | E: fb@kinsternahotel.gr
^{Dress code: we encourage our guests to opt for smart, smart casual or formal attire.}