Back to Sani’s Ouzeri

 

It all started at Ouzeri. Once again my food blogging friends and I were invited to Ouzeri on Sani Resort to be treated to the down-home Greek cooking of Chef Katerina Syrrou. She’s from nearby Arnaia, Halkdiki and currently operates an award-winning and beloved restaurant in Cologne, Germany.

 

This was our last evening in Sani Resort and now doubt a memorable one – the proprietor himself made us guests of honour at his table. We broke bread with the man responsible for the livelihood of so many who work and rely on Sani, the man whose vision also brought Sani Gourmet to being and…the man who made it possible for us Greek food bloggers to attend this gastronomical festival. Thank you Mr. Zisiadis!

Chef Syrrou began the evening with a trio of favoured vegetarian Greek offerings: zucchini fritters, stuffed zucchini blossoms and a new dish described as “Vlita” (amaranth) saganaki. A good dollop of Tzatziki was always squeezed onto the plate.

Next up was another trio of vegetarian Greek dishes. This time we’d be treated to some zest baked gigantes beans, stewed okra with tomatoes and sweet eggplants rolled around Feta cheese with a tomato sauce. Another down-home plate from Chef Syrrou.

By this time, Chef Syrrou came out to greets us and here she is chatting with Sani Resort’s proprietor, Mr. Fokion Zisiadies. Mr. Zisiadis also took the time to tell us how his family came to develop the resort and share how a mostly virginal Halkidiki came to be developed into the popular tourist destination that it is today. The Ouzeri where we once again dined was the first building of the resort and where it all began!

On to more food…this time we were served “Tsipoura” (sea bream), plaki style in the oven with a melange of vegetables.

Sticking with “things from the sea”, Chef Syrrou made an offering of her version of Shrimp Saganaki…sweet tomato sauce, a bit of heat and just a hint of Feta.

On to our main course, this time we were served another Greek classic…veal “stifado”. A stifado is a stew with lots of onions, spices like cinnamon, wine and Chef Syrrou’s personal touch with dried prunes.

We had a lot to eat and frankly I was stuffed. It’s a good thing we were served a not too overly sweet Quince spoon-sweet with a dollop of Greek yogurt. My friend Vicky opted to have a second dessert.

After teasing Vicky, they brought me a second helping of dessert…I couldn’t resist!

Now it’s off to Thessaloniki, Greece’s second largest city but the best (I think) city for Greek food. I’ll have many more delicious posts reporting from this gastronomic powerhouse before I head back to Canada. I would like to thank Mr. Zisiadis (again), Gerogia Dodou and the organizers of Sani Gourmet. I would also like to thank the staff at Sani Resort, from the cleaning staff to the endless staffers who always greeted guests at every opportunity and reminded to say “good morning” more often and greet a stranger during your walk. It’ feels good and you’ll get a smile in return. Smiles are contagious.

The Sani Gourmet Festival runs until My 22nd and some tickets to the dinners are still available and rooms may also be booked here.

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© 2007-2011 Peter Minakis