The renowned chef Tasos Mantis, who will be curating the dishes at ZOGA this summer, discusses sustainable gastronomy and the “from farm to table” philosophy. T. Mantis is in fact one of the eight chefs from across Europe whom the producers of the documentary series “Zero-Waste Chef” have chosen to represent the forerunners of sustainable gastronomy.
The unique gastronomy program “Zero-Waste Chef”, a Spanish-produced documentary about sustainable food, is hosted on the HBO Max subscription platform by the American media behemoth HBO which is well-known for its iconic productions such as “Sex and the City” and “Game of Thrones.”
Tasos Mantis, the famous Greek chef of Zoga restaurant and one of the top 8 chefs in Europe, is featured in a documentary about sustainable gastronomy.
In June, the documentary’s contributors travelled to Athens to meet the renowned Greek chef. In just a few months, the famous chef of Zoga, the restaurant housed inside the Aeolis Tinos Suites hotel complex, was able to further solidify his name all across the world by garnering critically acclaimed reviews for the unique gastronomic project that adheres to the from “farm-to-table” guiding principle. Given that the Greek chef is regarded as a pioneer in earthy gastronomy (sustainable gastronomy based on pure raw materials), this is undoubtedly not the first time he has met with success.
T. Mantis, who in addition to being Zoga’s chef, is also the owner of Soil restaurant in Pagrati, has a wealth of experience: From the Funky Gourmet he moved on to demanding kitchens of haute cuisine restaurants abroad, all distinguished by Michelin stars, such as Hof Van Cleve by Peter Goossens in Brussels, Geranium in Copenhagen, Frantzen in Stockholm. Also, he succeeded in obtaining a Michelin star in Greece with Hytra restaurant, located in the roof garden of the Onassis Foundation’s House of Letters and Arts.
So, for ‘Zero-Waste Chef’, he prepared 2 dishes in front of the camera, trying to reduce food waste and teach the audience, in a fun way, how to cook delicious things without throwing anything away. At the same time, he developed his ideas on sustainability, ecology, and the revolution of farm-to-table gastronomy. The dishes they tried from Tasos Manti’s menu were the valley shrimps and the green salad with oysters.
These dishes and many other culinary treasures can also be enjoyed at Zoga restaurant in Tinos. The main protagonists of the celebrity chef’s dishes are the organic vegetables, herbs, and edible flowers that one finds in abundance in Zoga’s gardens and the rich Tinian land. Also, separate dishes with meat, fresh fish, and seafood fresh from the boats of local fishermen also have a special place in the chef’s proposals.
At Zoga’s with his divine dishes, top chef Tasos Mantis preserves the memory and practises farm-to-table using the island’s local products, relying on ingenuity and the centuries-old culinary tradition in order to create unique but also authentic flavours that are synonymous with Greek culture and temptations to which you will simply succumb.
Enjoy the summer with a view of the Aegean and allow yourself to get intoxicated with the flavors and aromas of Zoga’s dishes!