Sunset adagio; visual and sonic landscapes perfectly match. Exposed to the horizon, from a bird’s eye view, you set your focus to infinity. And all you have to do is fly… discretely surrounded by ‘birds in motion’.
Alekos Fassianos’ admired works of art highly endorse the distinct profile of Aigis Suites, where “Aigis Sunset Bar Resto” sets the scene for the evening. Mediterranean flavours prepared us for tonight’s dining al fresco.
With spectacular views to the Aegean Sea and the northernmost visible features of Western Cyclades, Liza Morfoniou and Takis Aspiotis set up their hospitality tales above the large physical port of Kea island (click here to read more about “Kea: let your dreams set sail”). We met them there against the backdrop of the first lights in Vourkari.
Talking with Lisa about the à la carte inspirations, we realise that external guests (who do not reside in the hotel) have recently spotted Aigis Sunset Bar Resto for an all-day bar experience and fine dining.
With the benefit of both the view and the sound, the very moment of daily sunset deserves a special ritual at Aigis. Takis is devoted to selective audio componensts out of a rich collection of melodies.
The sync has just started; sun glitters, moon at dawn and lyric melodies. Our sight is turned toward the ‘sundive’, coupled with the aftertaste of an Aperol aperitivo. Daylight is fading out. Cheers to new beginnings!
The table is set for us; guided to our seats, we are left in the hands of the F&B staff, currently mixing ingredients from Greek raw materials, manufactured by local producers.
The appetizer is landing to the table with the smell of smoked eggplant, stuffed with paste of red Florina peppers, tomato and crispy Kean sausage.
Combined with green salad with lola lettuce, rocket radish, fresh baby tomatoes, mushrooms, graviera local cheese and dressing of fig and sweet greek wine (mavrodafni), the night makes lightly piquant interlinkages amid original vegetable tastes.
The trade-off between meat selections is made between meat and lamb. Traditional local beef cooked in tomato sauce with mashed potatoes, nutmeg flavour and assorted-side grilled buttered vegetables; local grilled lamb with compot of lemon, kean capers and rosemary. The palatable dish is filled with buttered potatoes, logal graviera cheese and grilled baby tomatoes.
In full taste and thanks to Lisa’s advocacy, we now get a preview of Aigis’ artisan pasta. It is not a coincidence that the highly appreciated dish of home-made pasta stuffed with shrimp, chopped vegetables cooked in heavy sour cream and ouzo adds a distinct à la carte flavour.
Although, the famous Aigis’ banoffee is highlighted in the menu, we have to make a new decision. And we are largely rewarded. The appealing home-made parfait vanilla ice-cream on a kataifi base, pasteli with almonds and caramel sauce goes off the beaten path of desserts.
For epic finale performance, the long anticipated after-dinner masticha ice; indeed, one of the finest cool inceptions of mastic with vanilla ice cream.
Wealthness of products, tastes and flavours, raised in the Cycladic terrain, acknowledging the benefits of Aegean water, air and fire… from the very start of salty to the end of sweet combinations.
But as the saying goes: “there is no real ending; it’s just the the place you stopped the story”.
Aigis Sunset Bar Resto
Vourkari, Kea (Tzia)