rants in Europe and New York and I really wanted to change the game, but to go back to the basics of taste, to the traditional methods of cooking, with a lot of freedom of expression in the presentation of dishes. We have so many good products, incredible tomatoes, vegetables, fish, fruit, that we must respect this seasonality and magnify it.
Tasos Stefatos: The difficulty of our cooking is to keep our ingredients, our recipes, but to change the perception of them. I try to stay close to the taste emotions passed on by my mother and grandmother, while preparing my dishes as works of art. The most important thing for me is that our customers have a unique experience. All of them, without exception, and our Greek customers are not always the easiest to please, because they have a cul-
www.canaves.com
tural preconception about Greek food, it is more difficult to surprise them pleasantly with innovation; they have this culture of tra- ditional Greek cuisine. Let's say that in the last ten years there has been a slow evolution. The products are the same, Mediterranean, fresh, excellent, and our American, French, European and Asian guests love it. When I arri- ved at Canaves Oia five years ago, it was ser- ving exclusively traditional cuisine: moussaka, Greek salad... while other establishments were moving towards gourmet cuisine. I spoke to the owner and he understood that it was time to evolve the culinary experience in esta- blishments like his. On the other hand, I had worked in several Michelin-starred restau-
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