The Belvedere Club – Mykonos, Greece
I found out about this restaurant from the chef himself, George Calombaris, whose restaurant The Press Club I went to in Melbourne back in March. Our first night in Mykonos we decided to stay at the hotel and try The Belvedere Club out. What a great first dinner! The setting was beautiful and serene with tables set out by the gorgeously illuminated pool.
We started with the truffle pita (I can never ignore a dish that involves truffles) as well as the saganaki, crispy calamari chips (too curious not to try them:)) and the traditional horiatiki Greek salad. All were wonderful! The calamari chips were especially interesting – they resembled thinly shaved and fried onion rings but were much lighter and were very pleasing. Because we splurged on our appetizers, we ordered the fresh fish of the day to split which ended up being plenty of food. And of course we saved room for dessert! The warm chocolate pudding with hot white chocolate sauce didn’t disappoint. Perfect ending to a delicious Greek meal!
Grilled pita bread with truffle oil & black salt
Crispy calamari chips, garlic mayonaise and lemon
“Horiatki” Greek salad
Fish of the day
Warm chocolate pudding with hot white chocolate sauce
Warm and Crusty Date Pudding
Recipe courtesy of Tyler Florence
YUMMMM! What more can I say?! I made this dessert for a dinner party that I hosted and it was unanimously a hit! It’s a fairly easy dessert that will warm people’s tummies and satisfy their chocolate craving. You can make this in one large soufflé dish or in individual ramekins like I did.
- 2 cups pitted dates (6 ounces)
- 1 1/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 heavy cream
- 4 ounces semisweet chocolate, chopped into pieces
- 1/2 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 6 large egg whites
- Confectioners’ sugar, for garnish
Preheat the oven to 375ªF and adjust the oven rack to the middle position. Coat a 1 1/2 quart soufflé dish or eight 6-ounce ramekins with nonstick spray.
Place the dates in a saucepan and add 3/4 cup water. Bring to a simmer and cook over medium-low heat for 10 minutes, or until the dates are very soft and the water is mostly evaporated. Transfer to a food processor and puree until smooth. Add the granulated sugar and vanilla and process until well blended. Scrape into a large mixing bowl.
Rinse out the saucepan and add the cream. Bring to a simmer, then remove the pan from the heat, add the chocolate, and stir until melted. Pour the chocolate into the date mixture and stir until smooth. Sift together the cocoa powder and flour. Fold into the chocolate-date mixture with a rubber spatula until well mixed. In a separate bowl, use an electric mixer to beat the egg whites until they form stiff peaks. Gently fold them into the date mixture until just combined.
Pour the batter into the prepared dish or ramekins and smooth the top with a spatula. If using ramekins, set them on a rimmed baking sheet. Bake the ramekins for 20 to 25 minutes, the soufflé dish for 25 to 30 minutes, or until the outside of the pudding is set and crusty looking. Cool until the pudding is just warm, and serve with confectioners’ sugar sifted on top.