From Paris to Naxos, Angelo Vagiotis takes the helm for a one-time culinary event!
Following on in the success of previous cuisine events which have seen world-class chefs guesting at Barozzi, the management have announced the latest event in the culinary calendar, with fine-dining Parisian, yet Greek in origin, chef Angelo Vagiotis.
The exclusive dining event is set for the evening of the 8th September with service starting at 21:00. Bookings are now being taken. Advanced booking will be essential for the evening and Barozzi recommends customers visit https://www.barozzinaxos.com to guarantee their booking.
Angelo credits his culinary range to his mentors and to the produce & tradition diversity of the countries he lived. For the past decade he worked for celebrated chefs and restaurants such as Restaurant Gordon Ramsay (London), La Torre del Saracino (Napoli), Juni (NYC), Porte12 (Paris). After working for Raphael Francois (Hélène Darroze at The Connaught, Le Cirque) at Launceston Place in London, Angelo returned to Paris to take over the restaurant MUMI at Rue Sauval in June 2017.
Set for the evening of 8th September, Barozzi Restaurant will welcome a full house of diners looking to experience cuisine of the highest level, delivered by the highly-acclaimed Chef Angelo Vagiotis. Having honed his skills delivering spectacular food at one of Paris’ leading restaurants – MUMI – Angelo is excited to be visiting Naxos as the guest chef for the eagerly anticipated event.
MUMI is one of Paris’ most critically acclaimed restaurants located in the heart of Paris. The restaurant supports authentic craftsmanship as well as sustainably produced agricultural products. MUMI has developed special collaborate with designers artisans and growers to deliver the very highest quality in fine-dining – qualities reflected by Barozzi.
Angelo will be supported by award winning local chefs – Consulting Chef Gkikas Xenakis and Barozzi Head Chef Konstantinos Votanos – to deliver the exquisite experience for diners. Reservations for tables are limited and the event is expected to be popular.
Jamie Didger Cookie, Bell Pepper
Grilled Tomato Liqueur
Vanilla Corn Mousse Fritter, Verjus
Cycladic Mackerel Tartar, Seaweed Persillade, Pickled Mussels
BBQ Porcini Mushrooms Steak, Yeast, Chili Oil
Roscoff Onion and Salsify, Ajo Blanco, Onion Jus
Milk Bread, Smoked Salt
Aegean Turbot, Llemon Balm, Noilly Pratt
Courgette Flowers Stuffed with the Shoulder
Broth made from Grilled Bones
Courgette XO Sauce
Moscovado Sugar Cured Egg, Coconut and Mousse, Pecan Caramel
Ember Cooked Fig, Greek Yogurt Ice Cream, Honey, and Olive Oil
For reservations: Please use the reservations form or call at +30 22850 27672, +30 6981 788 532