FOURty Seconds with Antonis Petrellis

06 Sep 2016
2 min read
FOUR speaks to Antonis Petrels, Relais & Chateaux Chef at Elounda Mare’s Old Mill Restaurant in Crete, one of the only restaurants in Greece to receive the prestigious ‘Toque d’Or ‘award.

The Old Mill Restaurantlocated at Elounda Mare Hotel is surrounded by beautiful blooming gardens overlooking the waterfront creating the most perfect setting for a silver service. The fantastic restaurant has won numerous culinary awards but most importantly is one of the only restaurants in Greece to receive the prestigious ‘Toque d’Or ‘award. The Old Mill offers guests a truly remarkable dining experience with an extensive wine list and an astounding Cretan gourmet menu filled with options for even the most demanding palate.

What are your earliest memories of being interested in food?

My grandfather was a Chef and I have very early memories of watching him cook with special care.

What or who would you say has inspired your cooking the most?

My grandfather, as said above. At the age of 7, I already cooked at home with him.

Describe your culinary style…

Traditional Greek. Influences come not only from my homeland Lesvos, but also from many otherparts of Greece where cuisine has a long and rich tradition. Of course, with constant evolution, it isadapted to today’s needs and habits for presentation, lightness and taste.

What would you say has inspired the menu for the Old Mill?

The Cretan traditional cuisine that I have discovered since I came here more than two decades ago.Among its secrets are the use of various herbs and spices. Combined with the low-fat ways ofcooking, it produces a cuisine that is unique, very tasty and very light.

What do you think makes a restaurant successful?

Many factors combine to create a dining experience, such as food quality, good service, ambience,music etc. The most important is that these factors are in perfect harmony and priced wisely tocreate value.

What are your most indispensable ingredients?

The various herbs that make the difference in taste, flavor and texture.

What kind of experience do you aim to give guests at your restaurant?

Regarding food, to discover tastes they did not know they exist in familiar dishes. Herbs and a fewother Greek and Cretan ingredients make the difference. Overall, an experience that exceeds their expectations and makes them return.

What would you say has been the most memorable moment in your culinary career so far?

The first award of the Toque d’Or for the Old Mill in 2012. This is the Greek equivalent of a Michelinstar and we earn it yearly ever since.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To work as soon as possible as trainee in a restaurant of very high standards, possibly in a countrywith distinct culinary tradition such as France or Switzerland, and do all tasks, starting from basicsand the cold cuisine. I did so, but a few years after the start.

What’s next for you/What projects do you have lined up?

To continue improving the cuisine offered in Elounda Mare Hotel Relais & Châteaux, increase guestsatisfaction, keep excelling and receiving awards. Finally, to continue teaching new cooks the bestway of developing themselves and improving our world.

What is your guilty pleasure?

Perhaps too much chocolate…

What restaurant is currently at the top of your list to dine at?

Eleven Madison Park in New York.

The Old Mill

Elounda Mare Hotel



+ 30 2841 068 200