SOTOVIKIS.comhttp://www.sotovikis.com

Rony Emborg (consultant chef)

The country of Denmark has exploded onto the international restaurant scene – turning heads from all over the world. Critics have often pointed out that one of the front runners of this great success is shooting star, head chef Ronny Emborg. His elegant style of cooking transcends the line between unique food and visual art. He has introduced ‘The Sensory Kitchen’, a cooking style where the dinning guest must use both eyes, ears, nose and taste during the meal, not to mention the camera when guests are trying to capture the true essence of perfection on a plate.

Christian Gadient (consultant chef)

Theo Papadoulakis (director)

In 2012 the Architecture team anastasis SOTOVIKIS + B with visionary Anastasis Sotovikis and companion Constantina Batziou created the gastronomic concept named "spiti" (home) basis of their own experiences and desires how they would like to be an intimate casual restaurant that would serve each neighborhood.


Alongside the first culinary creation began searching for more gastronomic trips they would like to do it themselves, but all of us.

So in 2014 they practice their idea from 2012 and create the "all senses gastronomy" ie "gastronomy for all the senses."



The restless creative spirit wanted to go the pleasure of eating in a stimulating experience for all the senses. Their architectural quality and love for creation allowed them to set up in all senses gastronomy and governed entirely by their personal stamp on aesthetics and function. To meet this need a perfectly controlled and customized environment that determines everything from where, how, how many, ever, what ...... Guided gastronomy and the use of technology will be set up a show that all senses will be involved and will offers the ultimate dining experience for diners.

 


THE IDEA

The idea was based on the experiences of our childhood where the official invitation for dinner at home require an orchestration of the number and what will be the guests, choice of food, caring for the environment, the choice of music, aroma fresh flowers, serving dishes and created a ritual dimension of consciousness.

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