Η Konstantina Faklari became known mainly with the Greek Cuisine Awards, during her tenure in the emblematic "Moon", with her talent to make tasty dishes and with her ethos and her low profile. After a period that had been deceived by him George Hatzigiannaki and Santorini, returned to Athens in 2016 taking over his kitchen The Zillers. And of course the restaurant on the third floor of the new hotel of the same name, thanks to it and the stunning view to the Metropolis, Plaka, Anafiotika and the Acropolis, became one of the most sought after hangouts in the center of Athens.

We met Konstantina Faklari there and she told us about her life. Her smile, her look, and the way she talked about things, cooking and people, led us to give her the delicious characterization flavor and of sweetness, thus describing with the first relish of her delicacies and with the second the emotions kindness that we received from our acquaintance.

You were born: I grew up in Vervena, Arcadia, which I love dearly.

Childhood memories: What to remember first. In front of the fireplace with my dad tired of picking olives to bake fresh pre-baked bread on the embers and serve it with fresh olive oil and salt flower. In the kitchen my mother opens a sheet and fries pumpkin pies with sweet pumpkin, trachana and raisins. I still remember my grandmother in the garden picking beans, tomatoes and zucchini in her apron and putting them on the kitchen counter to cook. At noon, after an endless game at sea, we ate meatballs, tomatoes and rusks from the taper on the beach.

Children's favorite food: I was an easy kid to eat, I just didn't like two or three things. Some of my favorite foods were fried zucchini, eggplant, potatoes and boiled shells drizzled with bread crumbs. Also the rooster with noodles, the rice milk, the zucchini tops (potatoes, beans, small zucchini and flowers, shoots, tomato and zucchini leaves, fresh tomatoes and all the herbs of the garden).

Studies: I graduated from the Granits School and later the School of Tourism Professions.

When did you feel devoted to cooking: In the summer, I had just finished school and went to help a friend at her family's fish tavern. As soon as I was in this mess (orders, salads, barbecues, coordination, squid - lots of squid!) I went crazy !!! I had just discovered America. And I was never denied this decision.

Cooks who influenced your cooking: I will say with confidence, Christoforos Peskias taught me the importance of cooking. Cooking is not just the pot, but teamwork, creating a team with common goals and joy for cooking, cleanliness and respect for the raw material.

Images or events that inspired you: My inspiration comes from tradition and travel.

Where did you work: "Beauty", "48 the restaurant", "Seize au seize" (Paris), "Urban", "Moon", "The Zillers"…

Materials you love: I will start with the ingredients that my friends make fun of me for not living without: asteroid anise and mint. I really like the herbs, the sweet wild herbs, the wild asparagus, the tomatoes, the crayfish, the scorpions, the sea urchin, the rooster, the goat, the bergamot, the cherries, the figs and all the cheeses.

Philosophy of your kitchen: First of all I want what I cook to be delicious. I respect the materials the same, whether they are expensive or cheap. I would like my food to exude memory, nostalgia, pleasure and surprise.

Dishes you created, loved and left traces: I do not know if they left traces, but I created and loved the following:

• smoked eggplant salad with balsamic syrup and Florin pepper
• fava with mastic, grilled sardines and lemon confit
• giants with lime, dill and roe
• cod with sweet potatoes and leeks
• sea ​​bass with chickpeas, rosemary, garlic and chorizo
• rabbit stew with walnut garlic and carrot puree
• rice cream with tangerine and olive oil jelly

The role of locality in food: For me, the locality of the food is of great value. There is no place that does not produce great products. It is very important to look for these products and try to promote them. I think they are our weapons in this small but very rich place we live.

Greek cuisine today: Many cooks of this or previous generation try to retrieve and save the traditional Greek cuisine so that they can work on it and develop it. As the years go by this becomes extremely difficult because we do not meet mothers, grandmothers or cooks who remain faithful to our tradition. However, I can not but acknowledge the great effort made for the promotion and development of Greek cuisine.

Greek gastronomy in the face of the crisis: The crisis helped us to remember and work with materials that we did not pay much attention to before. Materials that in my opinion have nothing to envy in quality compared to the most expensive materials. On the other hand, the crisis has negatively affected Greek gastronomy. In my opinion, there are very few who now dare to make large investments in this field.

How would you like to be considered: I would like to be considered a fair, calm but also a strong person, who gains the respect of those around him every day.

An unforgettable moment: I had the good fortune a few years ago to enjoy the menu of the restaurant El Bulli and even at a table set in its kitchen.

Dreams of gastronomic content: I hope at some point to be able to get a place with my loved ones where we can do new things.

Life dreams: To remain optimistic and always have my friends and family by my side.

Farewell: Saying goodbye, Mr. George, I would like to thank you and wish you good luck with whatever you do. _Konstantina Faklari

 

The dishes you tried:

• Yellow beets with goat cheese cream, tangerine and carob
• Grilled pie with aromatic herbs and sheep yogurt
• Fagri with greens, fennel, chili, raisins and sauce with ginger and basil
• Baked apples with cinnamon flower cream and savory caramel ice cream