Words Allison Reiber DiLiegroImages Nikol Vyhlidalova & Adélaide de CerjatDate 27 September 2024
With live music and DJ sets setting the scene, guests gathered on the terrace to lounge in the sun and soak up the weekend’s festivities: thought-provoking talks, mindfulness sessions, interactive workshops, and—of course—delicious and ever-flowing food.
For this edition, and our fourth year of collaboration with A Love Beyond, we invited chefs from our hotels around the world to cook some of their most beloved dishes at a collaborative Chefs & Winemakers’ Night. Saúl Carranza of Grupo Habita and Otro Oaxaca, Nicola Fanfano of Rastrello, and Dina Apostolina and Giannis Makakis of Minos Beach Art Hotel—who came bearing recipes from executive chef Poppy Kourkoutaki—shared the kitchen with Cervo’s Max Vetter and Bogdan Bega.
The evening’s chefs and winemakers with the Stijn Oyen, the Managing Director of Design Hotels
“It’s always nice to meet other chefs from around the world, exchange recipes, laugh together, and simply have a good time,” said Max Vetter, head chef of Cervo’s Bazaar, before the event. “Our food scene here is versatile, but it’s exciting to have more ideas and input.”
Before the night started, we sat down with the visiting chefs to chat about their driving philosophies, what they’re cooking at Cervo, and which ingredients were special enough to bring along in their suitcases.
Nicola Fanfano traveled to Cervo with the award-winning olive oil from Rastrello’s own groves.
Born just a few kilometers from Panicale, the Umbrian village where Rastrello is set, chef Nicola Fanfano has a philosophy rooted in local heritage, seasonality, and authentic flavors. As he tells it, “I fell in love with Rastrello for the synergy it creates with nature and the community of Panicale.” His restaurant, Cucina & Giardino, calls upon ingredients from the hotel’s organic gardens to craft dishes that are seasonal and sustainable.
My idea is to prepare Umbrian Parmigiana for this special event. It combines all the typical products and flavors of Rastrello and my land, Umbria, in a single dish.
The recipe is prepared with Cannara red onion, which has a sweet and delicate taste, our aromatic tomato sauce prepared with the tomatoes from our garden, and smoked tench, a local fish from our Trasimeno lake. These ingredients will be inside a crust flavored with wild fennel flowers, which are typical flowers of our valleys in August. This Umbrian Parmigiana will be accompanied by a hand-made basil mayonnaise prepared with Rastrello EVOO (extra virgin olive oil).
Saúl Carranza uses locally sourced ingredients from producers he knows personally to craft dishes that are authentic and flavorful.
Grupo Habita and Otro Oaxaca, Mexico
For Saúl Carranza, executive chef at Otro Oaxaca in Mexico, the root of his culinary philosophy is a real respect for the land. As part of his practice, he works to build meaningful relationships with local producers, get to know the products, and create community. Using locally sourced ingredients from these producers, Saúl creates dishes that are authentic and deeply flavorful.
Corn tamale with chepil, braised sucking pig, and handmade mole miso. In Oaxaca, we use corn for many recipes. It’s part of our gastronomic culture.
Tamales is a popular dish made with corn dough. There are different kinds of tamales, and this time I chose a style that has a little bit of everything. In Oaxaca, we usually serve tamales at a party, and this is no exception.
I brought all the ingredients from Mexico, like the corn dough and the handcrafted miso that we make in Oaxaca. I want the guests to taste the real flavors of México.
Bazaar, the restaurant Max helms, is inspired by the lively markets found in the East
Max Vetter, Cervo Mountain Resort
Giannis Makakis and Dina Apostolina brought Cretan cheeses, fresh wild fennel, wild greens, and an aromatic fennel oil.
Minos Beach Art Hotel, Crete, Greece
Executive chef of Minos Beach Art Hotel, Poppy Kourkoutaki began her culinary journey in Crete in the kitchen with her mother, who she still considers to be the best home cook she knows. After working under leading chefs in France, Switzerland, and Dubai—where her restaurant was listed as one of the best European restaurants in Dubai for three years—her love of Cretan food philosophy and traditions led her back to Minos Beach Art Hotel.
The recipe that Giannis and Dina will cook in Zermatt is a Cretan sour wheat and cheese “kefte” stuffed with “tsigariasto” goat and wild local greens, served with a wild fennel sauce and artichoke puree. We chose this dish because it includes a variety of authentic local Cretan products with rich history and flavor. These unique ingredients are combined in a special preparation that highlights and blends their flavors perfectly. I see it as a representative sample of our culinary culture and philosophy.
Giannis and Dina are bringing sour wheat, Cretan cheeses, fresh wild fennel, wild greens, and a very special aromatic fennel oil.
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