amoni
Summer-vegetable broth poured from a jug over the dentex with tomato glaze and green beans

Cycladic Dinners

One night at a time, a guest chef takes over the kitchen.

9 September 2026

Chef Takeover — Ghikas Xenakis

The second Cycladic Dinner: a contemporary journey through Greek culinary memory, moving playfully between the land and the sea, for one Wednesday night in September.

Ghikas Xenakis, head chef of Aleria in Athens since 2012, cooked from his own memory of the Greek countryside. Welcome bites — a chickpea cracker with smoked eel, onion pie in crisp phyllo, and fish and chips of tapioca, taramosalata and Trikalinos bottarga — led to fresh Greek crab with fennel and peach, beef Hünkâr with tartare and smoked yoghurt, and Aegean grouper with courgette flower and saffron. Lamb with split-pea terrine, dates and roasted-lemon sauce came before two desserts: melon with ouzo gel, and baklava with pistachio cream and raspberry sorbet.

Sommelier Giovanna Lykou curated the pairings with House Of Wine — a glass for every stage of the menu.

As it ran: degustation menu €85, wine pairing €35, together €120.

Guest chef Ghikas Xenakis in his whites, seated at a table with his hands clasped, dense green foliage behind him

26 June 2026

Chef Takeover — Alexandros Charalabopoulos

The first Cycladic Dinner: a degustation menu balanced between memory and modern technique, cooked for one Friday night in June.

The evening opened with two amuse-bouche drawn from spanakopita and the tomato fritter, then let Greek produce lead — dentex with tomato glaze and a broth of summer vegetables, a Venetian pastitsio with guinea fowl and San Michali from Syros, lamb with aubergine terrine, smoked purée and herb oil. A pre-dessert of green apple and yoghurt closed into an olive-oil almond pie with rice-pudding foam, cinnamon crémeux and orange sorbet with tahini.

Sommelier Giovanna Lykou curated the pairings with House Of Wine — a glass for every stage of the menu.

As it ran: degustation menu €75, wine pairing €35, together €110.

Guest chef Alexandros Charalabopoulos in his whites, standing before the low scrub of Kimolos and the open Aegean

The photographs

One night in June

The two amuse-bouche, spanakopita and tomato fritter, on a white plate at a terrace table with the sun setting over the sea behind Charalabopoulos bent over the pass in Amoni's kitchen, finishing a plate The degustation menu's courses laid out from above on white plates in hard afternoon light The lamb with aubergine terrine, smoked purée and herb oil, a diagonal shadow across the plate The olive-oil almond pie with rice-pudding foam, cinnamon crémeux and orange sorbet with tahini The two kitchen teams together on the terrace before service, the sea behind them

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