Taste of Life Hellas 2018-19

But she and Maria Nikolaou — her sister and Evi Evane’s
co-owner — decided from the beginning to keep their
kitchen truly Hellenic. They have drawn on the diverse
foods available in different regions of Greece, “without
succumbing to the sirens who have advised us to go with
the Mediterranean cuisine,” she says.
Nikolaou takes us on a sweeping tour, naming some characteristic
foods in various regions of Greece. On the island
of Syros, she has savoured louza — preserved pork similar
to the Italian prosciutto, but flavoured with cinnamon and
clove. Each Greek Island puts its own touch on the process of
curing the pork. For example, instead of cinnamon and clove,
the islanders on Tinos add fennel seeds and strong red wine.
In the village of Nea Karvali in Northern Greece, Nikolaou
has enjoyed kourabiedes — traditional Christmas cookies
made with almonds. In Prespa, which borders Albania and
Macedonia, she has tasted some of the best beans in the
world. This region has a microclimate and soil composition
perfectly suited for growing delicious beans.
In general, she says, key ingredients in a Greek kitchen
include olive oil, aromatic plants, and leafy vegetables. “A
Greek kitchen is wise, intelligently managing its vegetables
and pulses,” she says.
Her cooking isn’t just about being Greek. It’s also about
being Dina Nikolaou, an individual who leaves her personal
touch on traditional favourites. “The dishes that every cook
makes are her mirror,” she says. “[My dishes] show my
journeys, my femininity, my dreams.”
知 名 美 食 評 論 家 Gilles Pudlowski 在 2017 年 宣 布 ,Evi Evane
是 全 巴 黎 最 好 的 外 國 風 味 餐 廳 。 這 讓 Dina 和 她 的 妹 妹 異
常 興 奮 , 一 起 合 作 開 辦 Evi Evane 的 姐 妹 二 人 決 心 要 繼 續
堅 持 為 客 人 提 供 最 地 道 口 味 的 希 臘 美 食 。
Prominent food critic Gilles Pudlowski declared Evi Evane
the best foreign-cuisine restaurant in Paris. Nikolaou and
her sister operate it together, with a dedication to pure
Greek flavour undiluted by other Mediterranean influences,
as in other Greek restaurants.