Olvo Restaurant in Paros: The essence of Greece through a global lens

Tucked away in the tranquil environs of the Andronis Minois Hotel on the picturesque island of Paros, Olvo Restaurant emerges as a culinary gem.

Here, a medley of exquisite flavors is masterfully composed by the head chef, Anastasios Tsantilas.

The moment I walked into the restaurant, I was entranced by the sweeping vistas of the Aegean Sea, which provided a stunning backdrop to an extraordinary dining adventure.

Chef Tsantilas’s culinary philosophy revolves around celebrating the bounty of local ingredients, reimagining traditional flavors with innovative twists.

This commitment to freshness and quality permeates every aspect of Olvo’s menu, which showcases the rich tapestry of Greek cuisine intertwined with international influences.

The dining experience at Olvo begins with a journey through their impressive wine list, boasting approximately 90 labels from Greece, France, Italy, Spain, and New Zealand.

Each bottle is carefully selected to complement the diverse flavors presented on the menu, ensuring a perfect pairing for every dish.

Some of the dishes I tasted at Olvo Restaurant

To start, the beef tartare was a revelation of flavors. Tender beef, finely diced and delicately seasoned with mustard vinaigrette, achieved a perfect balance of richness and tang. The cured egg yolk added a creamy depth, while the mushroom pickles provided a delightful earthy contrast and acidity.

Next, the seabream with kizami wasabi was a highlight among the raw dishes. The freshness of the seabream was accentuated by the subtle heat of kizami wasabi, complemented by the crispness of green apple pickle and the briny essence of the sea imparted by bottarga, creating a harmonious ensemble of flavors that danced on the palate.

The Tarama with Bottarga Powder was a luxurious interpretation of a Greek classic. The creamy texture of the tarama was enhanced by the delicate salinity of the bottarga powder, elevating the dish to a level of sophistication while remaining true to its Mediterranean roots.

Moving on, the whole barbecued artichokes from Tinos were a delight. The artichokes, cooked to tender perfection on the barbecue, were served with a vibrant vegan pesto that celebrated the natural sweetness of the vegetables, creating a dish that was both hearty and refreshing.

The fresh tagliolini with eel was a revelation in seafood pasta. The delicate strands of tagliolini were coated in a light lemon confit sauce that provided a subtle acidity, perfectly complementing the richness of the eel. The dashi broth added a depth of umami flavor, tying the elements together into a dish that was both comforting and sophisticated.

The grouper fricassee with egg lemon sauce and local herbs was a celebration of Greek culinary tradition. The grouper was impeccably cooked, with the egg lemon sauce imparting a velvety texture and tangy undertones. The local herbs added freshness and complexity, highlighting the quality of the seafood and the skill of the chef.

A highlight of the dinner was the rib eye cooked in Josper. The steak arrived perfectly medium rare, with a charred crust that sealed in the juices. Served alongside broccolini and crispy French fries, this dish exemplified simple elegance and bold flavors.

Throughout the meal, the fresh salads provided a refreshing interlude. The Greek Salad with cherry tomatoes, red onion, and capers was a vibrant medley of colors and textures, while the kohlrabi salad with green apple, mint, hazelnuts, vinegar, and Gruyere cheese from Naxos was a playful symphony of flavors that balanced sweet, savory, and tangy notes.

The desserts at Olvo continued the culinary journey with the same level of artistry and innovation that defined the savory courses, with the galaktompoureko with mastiha and crispyp astry taking center stage as a timeless Greek delicacy reimagined.

Each dish at Olvo was not only a feast for the senses but also a testament to Chef Anastasios Tsantilas’s dedication to culinary excellence and innovation. The menu seamlessly blends tradition with modernity, offering diners an opportunity to savor the essence of Paros through a global lens.

The service at Olvo was impeccable, seamlessly blending attentiveness with warmth. Each course was served with precision and a genuine eagerness to exceed expectations, enhancing the overall enjoyment of the meal.