The Dining Room

Chef Koustenis in “The Dining Room”

The mousaka is undoubtedly the dish-station that historically defined the Greek cuisine. It’s time to find out the ultimate fine dining version of this ultra traditional dish loved by everyone!

1. Three (3) gyoza wrapper
2. Veal minced meat
3. Eggplant cream
4. Nutmeg Sour cream
5. Parmesan cookies
6. Confit tomatoes

For the mince:
150 g beef mince
40 ml olive oil
Half onion (finely chopped)
1 clove of garlic
30 ml of white wine
2 ripe tomatoes (grated)
Cinnamon wood
Bukko sweet
Salt and pepper

For the cream:
2 aubergine flakes
20 ml of malloxide
40 g butter
40 g of flour
200 ml of milk
1 clove of garlic
Salt and pepper
30 g of chopped onion

For the cream:
100 g of Yoghurt
20 ml of milk cream
20 ml of lemon juice
Grated nutmeg
Salt and pepper

For the biscuits:
50 g grated parmesan cheese

For the confit:
4-5 tomatoes
10ml gregoscopic
Salt and pepper

We cook ragwort as for the moussaka. We take the liquids quite a bit. Wrap the dumplings with the stuffing and bake for 3 minutes steam.
Apply aubergines to the flame until their flesh is softened. We make the béchamel and add the 3-1 eggplant flesh while they are sautéed and wiped with vinegar. Cook a pan very well and sprinkle a grated parmesan cheese. In less than half a minute they are ready to get out of a pan after they have become crisp. For the tomatoes Konfi after we marinate with oilcake and salt pepper, bake at 60 for one and a half hours. Finally, strike for the sweetened all ingredients along with the wire and the vinegar, your nutmeg.


Greek Mousakas

Greek Mousakas


Stavros Koustenis
Executive chef at Caesar’s Gardens Hotel & Spa and Cesar Meze Bar (which has been nominated for Golden Scoop). Gastronomy consultant in the Peloponnese region. Working with Jean Charles Metayer. Distinction from Aegean Cuisine for the Mediterranean Cuisine. He has worked with Aegli Zappioi as well as Akrotiri, Club, Restaurant.

Chef Stavros Koustenis

Chef Stavros Koustenis

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