Albergo Gelsomino Kos: Α gastronomic… elegance by the Sea
The ambiance of Albergo Gelsomino Hotel and Restaurant in Kos, added this year another layer to the dining experience, with its historical charm and picturesque setting providing a perfect backdrop for a memorable meal.
The veranda, shaded by a pergola resting on one-hundred-year-old pillars, offered glimpses of the sea beyond, enhancing the overall sense of tranquility and indulgence.
In conclusion, Albergo Gelsomino is not merely a restaurant but a destination where history meets culinary excellence.
It pays homage to its past while embracing the future of Greek gastronomy with open arms. For anyone seeking an unforgettable dining experience on the island of Kos, Albergo Gelsomino stands as a beacon of hospitality, creativity, and above all, delicious modern Greek cuisine.
Behind the culinary magic at Albergo Gelsomino are the talented hands of consultant chef Gikas Xenakis and chef Dimos Pitsis. Together, they bring a wealth of experience and innovation to the table, ensuring each dish is a masterpiece.
Nestled in the serene surroundings between the Aegean Sea and the gardens of Kos, Albergo Gelsomino exudes an air of history and refinement that is as rich as the flavors it serves.
Originally designed in 1927 by the esteemed Italian architect Rodolfo Petracco, this establishment began its journey as a guest-house for Italian officials. Over the decades, it has witnessed the ebb and flow of history, transitioning from a haven for Italian colonists to a hub for local tourism and cultural exchange.
Today, Albergo Gelsomino stands not only as a testament to its storied past but also as a beacon of modern Greek cuisine. As a food critic fortunate enough to experience its offerings, I embarked on a gastronomic adventure that showcased the essence of contemporary Greek culinary artistry.
Amazing dishes
Upon being seated, the table was adorned with a trio of artisanal breads, each paired meticulously with complementary accompaniments.
The carob bread, infused with the delicate essence of basil, was served alongside basil-flavored butter and a refreshing basil gel.
The focaccia, boasting a tangy sourdough base, was adorned with creamy goat cheese, marinated cherry tomatoes, and a drizzle of olive oil.
Completing this trio was an onion bread enhanced by butter flavored with porcini mushrooms, delivering a savory umami kick that set the stage for what was to come.
The journey continued with a trio of amuse bouche that tantalized the palate with their creativity and finesse.
Zucchini presented in three textures, a delightful interplay of crispness and creaminess, was paired with a pumpkin pie and custard crowned with a delicate macaroni.
A crispy potato creation infused with gruyere and fresh truffle provided a luxurious twist on a classic, while a fried bao filled with beef tartare offered a harmonious blend of textures and flavors.
Moving onto the main dishes, the menu at Albergo Gelsomino showcased five exemplary plates that exemplified the essence of modern Greek cuisine.
The zucchini carpaccio was a masterclass in balance, featuring delicate slices of zucchini adorned with roasted tomato cream, pickled grapes, aged Naxos arsenic cheese, and a vibrant oil-lemon gel. Each component contributed to a symphony of flavors that danced on the palate.
Next, the chrortopita presented a modern twist on a traditional dish, with crispy filo enveloping a mix of swiss chard and spinach. Topped with olive oil “snow” and herb oil, this dish celebrated the freshness of its ingredients while honoring its Greek roots.
The beef tartare “Hunkar” was a revelation, combining the richness of eggplant cream with the sweetness of tomato jam and the smokiness of yogurt. Crunchy onion chips provided a textural contrast that elevated the dish to new heights.
Fresh chilopites pasta, a Greek specialty, was transformed with a filling of minced shrimp and red mullet tartare, bathed in a bergamot-flavored bisque that added layers of complexity. Fresh basil leaves lent a fragrant finish to this seafood delight.
Lastly, the sea bass with bread crust showcased the chef’s skill in marrying simplicity with sophistication. The fish, encased in a golden bread crust, was accompanied by luscious tomato jam, savory olive paste, and fresh tomato slices, all brought together by a basil sauce that tied the elements into a harmonious whole.
Throughout the meal, the attention to detail was evident not only in the presentation but also in the flavors that unfolded with each bite.
Every dish at Albergo Gelsomino spoke of a deep respect for tradition combined with a fearless exploration of modern techniques and ingredients.
The desserts at Albergo Gelsomino were equally enchanting, featuring inventive creations.
The service was also impeccable, with attentive staff who anticipated every need. They enhanced the dining experience with their knowledge, warmth, and genuine passion for hospitality.