There are menus that impress, and those that truly transport you — and Pelagos’ ‘Best Of’ falls into the latter category. Italian chef Luca Piscazzi, the mastermind who put Vouliagmeni on the Michelin map, has curated the highlights from Pelagos on Tour’s three-year journey across Greece and brought them back to the atmospheric terrace of Four Seasons Astir Palace. The Pelagos on Tour concept was born in 2021, taking Piscazzi from Crete and Sifnos to Santorini and Kalymnos — in search of ingredients with a name, a face, and a story. He met top local producers, dined with locals in courtyards, visited top restaurants, and spoke with winemakers and home cooks whose passion for food is unmatched. After thoroughly researching traditional recipes, he returned inspired, crafting his own dishes with a focus on a single ingredient and high-level techniques, never forgetting the Greek essence. His compositions stand out for their complex flavors, freshness, and balanced intensity. According to those who have tasted them, Piscazzi has achieved his goal: he has managed to tell the story of his experiences through food. This year’s menu doesn’t discover a new place but gathers the best creations from the past three years. Don’t be mistaken — this isn’t just a list of ‘greatest hits,’ but rather a thoughtful reflection on seasonality and flavor. The menu is available in both degustation and à la carte formats. Take for example the Santorini-inspired ‘Pomodoro’ — an edible art piece resembling a tomato filled with sun-dried tomato cream and caviar, resting on watermelon water infused with ginger and lemon verbena. If Greek summer had to fit on a plate, this would be it. Among the main dishes, the perfectly roasted sea bream with fennel, Padrón pepper, blackberry, and champagne sauce is a tribute to Sifnos and a prime example of haute cuisine. Meanwhile, the rabbit with lobster, honoring Crete, delivers a surf ‘n’ turf twist, elevated by a rich bisque. But the dish that truly stands out as a masterclass in technique is ‘Spinialo,’ inspired by the famous seaweed of Kalymnos. It features a cold calamarata pasta topped with raw, finely chopped shrimp and bathed in a seaweed sauce — a flavor reminiscent of a deep dive into the Aegean. We tried the tasting menu, but if we had to pick one à la carte dish, it would be Luca’s addictive Cold Caviar Pasta — handmade Setaro spaghetti in a sea urchin emulsion with almond sauce and Kristal caviar. The experience is completed with a juicy rum Baba cake scented with banana, perfectly paired with the wine selections of Jan Konetzki, a four-time Best Sommelier of the UK. At Pelagos, luxury is present but never pretentious. It’s a kind of fine dining that breaks the traditional rules — where high technique hides a core of pure flavor. Piscazzi’s mission is clear: to delight guests with taste, not theatrics. All you need to do is sit back, enjoy the meticulous service, and let your gaze drift into the sea. As you wait for the next bite, the journey continues to surprise. Address: Apollonos 40, Vouliagmeni, 2108901192. Cost: The 6-course Pelagos on Tour menu is priced at 145 € per person. Two wine pairing options are also available: Corals of Pelagos (90€) and A String of Pearls (185€).
Luca Piscazzi’s ‘Best Of’ Pelagos on Tour: A Flavorful Journey of Memories
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