Cougar Town 5

Laurie teaches Jules the rules of karma after Jules lies to customers at the annual cul-de-sac yard sale. Andy uses some of his new yard sale purchases to test Ellie after they make a bet that she can’t refrain from being snarky for one day. Every Friday @ 21:25

girls 2 (season premiere)

Hannah is seeing a new guy, but her attentions are elsewhere with a laid-up Adam, a laid-off Marnie, and new roommate Elijah who quickly turns into a bossy housewarming host. Every Saturday @ 23:00

Criminal minds 9

When victims are found dead from arsenic poisoning in Long Beach, Calif., handwritten death threats and other clues have the BAU looking for an UnSub fasci-nated with Greek mythology. Every Friday @ 21:30

GASTRONOMY

Nouveau Souvlakerie: Skewers with a Twist By Christina Michele Rios

All that Pizzazz!

credible value for money and their house béarnaise sauce is the perfect condiment to complement it. And then there are their FRIES. Let’s just say we could not get enough of these crunchy on the outside and soft on the inside, slightly sweet and absolutely delicious morsels of goodness. They are also real, handcut potatoes and homemade--Yiayia style. It is no surprise that the restaurant was awarded Trip Ad-visor’s Certificate of Excellence 2014, we are already craving it and thinking of our next visit. Kalamaki Kolonaki is the perfect salvation after a long afternoon of shop-ping and sightseeing or even better yet, join them late-night after a few cocktails. If you live nearby, you can also dine in the comfort of your own home as they deliver! Kalamaki Kolonaki, Patriarchou Ioakeim & Ploutarchou 32, 10676 Kolonaki, Athens, 210.721.8800. Hours: Mon-Sun 12:00 p.m. - 7:00 a.m.

affordable prices and the service here is unbeatable with waiters remembering frequent diners by their first name. At his new address on Kyprou 30 (and corner of Maraggou) in Glyfada, the inte-rior is reminiscent of a pizzeria in Italy – complete with copper saucepans on the stone wall and a brick wood-burning oven dominating the space. The restaurant

spills on to the sidewalk with an elegant teak terrace and a potted garden full of fragrant herbs.Open for lunch on the weekends and eve-ry evening from 7 pm onwards on week-days, here is a great family restaurant to indulge your Italian fantasies.La Casa di Giorgino, Kyprou 30-32, Glyfada. lacasadigiorgino.gr

Conveniently situated off the bustling main street of Patriarchou Ioakeim in the upscale neighbourhood of Kolonaki, lies the local hangout and gem of Kalamaki Kolonaki. In a city full of souvlakia and grill houses, they have their own chic, modern and unique spin on a ‘souvlakerie.’ The friendly, efficient and bilingual staff are very informative and always have quite the sense of humour. Insider’s favourites: The ‘Quinoa Salad’ featuring gluten-free qui-noa, avocado, chickpeas, fresh onion, cu-cumbers, tomatoes, coriander and tossed in a refreshing vinaigrette. Their ‘Rib-Eye Souvlaki’ sticks are a fusion of New York City meets Greece, cooked medium and to perfection, succulent and tender. In-

Giorgos Papastamelos of La Casa di Giorgino has been taking his regulars, who have stuck to him loyally over the past twenty years, across different addresses in the city. Lovers of the restaurant’s good, crunchy Napolitana pizza and signature spaghetti alle vongole have kept their faith in Papastamelos’ skills for good reason. He delivers authentic Italian fare at extremely

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DANce OpuSInspired by the music of Dmitri Shostako-vich for string quartet, the renowned Aus-tralian circus company Circa joins forces with the French Quatuor Debussy ensem-ble in Opus: an unexpected, hybrid specta-cle based on daring feats of acrobatics and poetic performances. June 7 to 9 at 9pm at Peiraios 260, Building D. greekfestival.gr

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Michelin-star Chef Lefteris Lazarou’s avun-cular face beams as he greets regulars at Varoulko Seaside, now in its new home by the water, on Akti Koumoundourou in Mikrolimano. Long considered a pioneer in awakening dormant culinary aspirations in Greece, Lazarou has trained and em-ployed some of the more promising young Greek chefs and his lasting presence in the gastronomic scene has had an enor-mous impact on Greece’s culinary renais-sance. Expect to see more of his genius at work at the most hedonistic of all islands – Mykonos - with the launch of White Star. Excerpts from the interview:Your new venture, white star in mykonos, is a departure from your 100% seafood fare and includes meat dishes. what else can we expect that will surprise us? White Star, is a beautiful minimalist restau-rant, done up in the white-washed cubic el-egance of the Cyclades and we hope it will set the bar really high. It’s true that people tend to associate me with seafood so they find it surprising when there is meat on the menu! My aim at White Star is to get for-eign tourists and international residents in Mykonos who do not know me as well as the Greeks do, to savour my cuisine and of-fer them a seafood version of a traditional

TV THIS WeeK

cINeMA THIS WeeKedge of Tomorrow:

An officer finds himself caught in a time loop in a war with an alien race. His skills increase as he faces the same brutal combat scenarios, and his union with a Special Forces warrior gets him closer and closer to defeating the enemy.

Yves sainT laurenT:

A look at the life of French designer Yves Saint Lau-rent from the beginning of his career in 1958 when he met his lover and business partner, Pierre Berge.

© HBO

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© ABC Studios Irresistible TV

Watch FOX on NOVA, OTE TV, HOL, CYTA Watch FOX Life on NOVA, OTE TV, CYTA Watch National Geographic Channel on NOVA, HOL, CYTA

FavE FivEiNTERviEW OF THE WEEK CHEF LEFTERis LazaROu

You’re coming to the end of your Greek sojourn and want to return with edible souvenirs that, with one bite, will bring you back to the Aegean. Or perhaps you live here, but are heading home for holi-days, and need some tasty treats to be-stow on friends and relatives. Peerless as Greek olives and olive oil are, they use up valuable weight in one’s luggage, and there’s always the worry that the lids will ease ajar under pressure, and you’ll arrive to find your clothes liberally doused with indelible stains and smelling more potent than a freshly-blended tapenade. Instead, for the gourmet gallivantor, we’ve picked out five goodies that are light, spill-safe, and quintessentially Greek. 1) Raw pistachio nuts from the isle of Aegi-na pack a powerful energy punch, and are loaded with vitamins, minerals and heart-healthy fats. Just a handful a day can keep the doctor away (more, and those calories start adding up). You can buy them up in their shells at most supermarkets, but for a more irresistible proposition, visit Carpo to choose a bag-full of beautiful dusky-pink raw kernels. While you’re there, try the energy nut mix with pistachios, wal-nuts and wild-flower honey too – ideal to scatter over your morning yoghurt to kick-start the system. Shops in Kolonaki, Psy-

chico; www.carpoathens.com2) No matter how good your tomatoes, olive oil and feta, your Horiatiki salad just won’t taste authentic without a generous shake of oregano across the top. Eschew the tame versions from cultivated crops, and instead pick up an elegant 10gr cylinder (which fits neatly into even the most overstuffed holiday holdall) from Harmonian, packed full of rigani from wild shrubs on the Pindos mountains. For de-tails on stockists, see www.harmonian.cc 3) They’re nicknamed Greek nachos, but these more-ish baked snacks are a far cry from the additive-laden pseudo-Mexi-can bites that the name conjures up for most of us. Marcitos ‘lazanofyla’ (lasagne sheets) from Hiotiko Kellari are hand-made with fresh potato and spinach, and free from artificial colours and flavours. Try them with the wonderfully intense Black Olive and Walnut spread by Simply Greek. From Krokos, Vyronos 6, Plaka, and delis around Athens. 4) Their frail looks are deceptive: just a pinch of saffron threads adds a pungent, mysterious tang to everything from tea to desserts to traditional pilaff. Pick up a pocket-sized packet of organic saffron from the Krokos Cooperative in Kozani (the only region in Greece to produce it) at your local supermarket or organic store. 5) The Ancient Greeks thrived on seed and honey snacks, while for generations of modern Greeks, flat packs of pasteli were a childhood staple. The original en-ergy bar, for a quick pick-me-up there’s lit-tle to rival roasted, honey-pressed sesame crunch. Some are brittle enough to chip a tooth, but the flaked version by Ergon gets top marks for taste and texture, as well as presentation. From selected delis and at Ergon, Nea Erythrea.

meat dish! For now, the formula seems to be working rather well. We’ve been packed since we opened and my daughter, Electra, has moved to Mykonos for the summer to run the restaurant. what prompted you to move varoulko seaside from pireos street and move to mikrolimano - a beautiful setting - but one that is associated with pricey tourist-trap fish tavernas?The setting is simply magical and harks back to my roots in Piraeus. Varoulko Seaside deserves to be on the waterfront and what better way to enjoy a gourmet seafood meal than to have sea-spray and salty mist to lend to the atmosphere. Mik-rolimano did acquire a reputation for serv-ing mediocre seafood at outrageous prices – our presence here will definitely remedy that when guests know that they can get an all-day, value-for-money gastronomic experience, backed by the experience of a chef who has been consistently awarded for the past twenty years. How would you rate the greek gastro-nomic scene today compared to when you started off thirty years ago?What is heartening to note is that despite the crisis, Greece is home to 5 Michelin-star restaurants. An indication that Greece,

and Athens especially, is doing really well with its gastronomic experimentation. I was the first Greek chef to be awarded a Michelin star in 2002, (and every year since then!), so I take a great deal of pride in watching my young compatriots winning at the international level.Varoulko, Akti Koumoundourou 52, Mikrolimano. Tel: 210 5228400. varoulko.grWhite Star, Lakka, Mykonos. Tel: 2289077347. whitestar.gr

cINeMA 4TH OpeN-AIR FiLM FEsTivaL Enjoy films under the stars, as part of the 4th Open-Air Film Festival at public squares and summer cinemas for free, from June 16 to September. For screening details, aoaff.gr

ART HisTORY zEROStefanos Tsivopoulos’ multi-medium exhibition “History Zero” explores the experiences of an Af-rican immigrant roaming through the streets of Athens, a foreign artist visiting Athens searching for inspiration, and a deranged art collector who lives alone in her museum-like house. Until 28 Septem-ber at theMuseum of Cycladic Art, 4 Neophytou Douka Street, Athens 2172283213 cycladic.gr/

By Sudha Nair-Iliades

Sugar, spice, and all things niceBy Cordelia Madden-Kanellopoulou

Weekly supplement by insider Publications • insider-publications.com • facebook.com/insiderpublications • No 13 • Friday, June 06, 2014

MusicCome boogie off your grey sky and rainy day blues at the greek Jazz panorama fes-tival from 17-19 June on the roof terrace of the Onassis Culture Centre. For three consecutive evenings, the OCC hosts two one-hour concerts per day. Tickets are 15€, drink included and can be purchased from Hytra restaurant on the day of the concert from 20:00 onward or in the main lobby of the OCC, 107-109 Syngrou Ave. For more information: sgt.gr, Tel: 210 900 5 800

Bijoux de KantA small town girl from northern Greece, Ramona, travels the Balkans depicted in myths, legends, he-roic acts and religious fixations. She sings the tales of her land and carries the baggage of failed expec-tations. Director Giannis Skourletis embarks on this romantic journey into the concept of “Greekness” in search of a miracle. June 1 to 7 at 9pm (22:30 on 7 June) at Peiraios 260, Storehouse.

swan lakeYoung South-African choreographer Dada Masilo reworks the Swan Lake with pro-fuse talent, audacity, exuberant energy and humour: 12 black men and women, all barefoot and dressed in tutus, set the stage on fire. 7-9 June, 21:00,Peiraios 260, Building H. greekfestival.gr

Dance

Galazia Hytra / Galazia Taverna:The young, Michelin-starred chef Nikos Karathanos, who won his first star at 28, brings his own culinary philosophy to the table every summer at Galazia Hytra. Adopting a classical style with an artisanal approach, Karathanos’s interpretation of Mediterranean cuisine is new and differ-ent with an interplay of different structures and aromas. The vine-leaf mousse is a masterpiece as are the New Age mousaka with tomato ice cream and the sea bass spiced with Cretan fennel and bottarga. Instinctive cuisine at its best. For those who’d like to savour simpler, wholesome Greek fare at the same venue at more modest budgets, Galazia Taverna is the answer.

Il TramontoIn terms of setting, no other Italian restaurant in the city comes close. And in terms of cuisine, Il Tramonto is a liv-ing textbook of authentic Italian food and hospitality. Chef Stratos Kalathakis takes a back-to-basics approach and creates a menu that is devoid of any frills. With a cellar that boasts some of the finest labels, here is a restaurant that is easy on the pocket and an absolute must to treat first-time visitors to.

Astir Palace Resort, 40 Apollonos St, Vouliagmeni. Tel : 210 8902000

MuSIc cONceRTPORTOKaLOgLOuNikos Portokaloglou and the Winged Guitars kick off the open-air con-cert season on the lush lawns of the Megaro, this evening, Friday June 6, at 9pm. Email us at info@insider-magazine.gr today before 12 noon to avail of two sets of double tickets. For more information: megaron.gr. Vas.Sofias & Kokkali, Athens.Tel. 210 7282333

eVeNTS THIS WeeK

Theatre

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