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Innovative flair and an insistence on first-class fish and seafood have made the cuisine at Varoulko restaurant one of the most emulated in Greece for the past 20 years. Now chef Lefteris Lazarou has teamed up with all-round food expert and writer Diana Kochilas to share the secrets of his kitchen.
The dishes are easy for amateurs to prepare while still bearing the unmistakeable Varoulko stamp. Try making the asparagus soup tinted with squid ink – yes, it’s black, and delicious, the clams in muscat or the risotto with sea urchins. Then there are inventive makeovers of old favourites, like the seafood dolmades – cabbage rolls stuffed with crayfish, crunchy fish pie in fyllo pastry, and moussaka with prawns.
The sweets are simple and delectable: mousse with honey, hot chocolate tart and vanilla mille-feuille with marinated strawberries. Clear layout, Dawn Brown’s handsome design and Vassilis Stenos’s mouth-watering colour photographs match the content.
 | Copyright: Lefteris Lazarou & Ellinika Grammata
59, Emm. Benaki Street
106 81 Athens
Tel.: + 30 210 3891800
Fax: + 30 210 3303878
E-mail: info@ellinikagrammata.gr
Website: www.ellinikagrammata.gr |  |
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