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Greek Cuisine isn’t Just Mousaka and Feta

The Greek restaurant Mazi, in Notting Hill.
The Greek restaurant Mazi, in Notting Hill.

Chistina Mouratoglou is one of the many “ambassadors” of Greek gastronomy abroad. She and her husband have a restaurant with Greek cuisine in Notting Hill, in London.

The young woman from Thessaloniki, studied Communication in Edinburgh. Her next move after completing her studies, was to travel to London to find work. She worked in the field of public relations in sectors such as fashion and music until May, 2012, when she and her husband opened their restaurant, called Mazi (together).

Christina believes that Greek mousaka and feta cheese should not be the only flavors that characterize Greek cuisine. She thinks that refined food with an emphasis on traditional Greek products should be associated with the Greek gastronomy.

Mazi, is different from other Greek restaurants in Britain. “Our restaurant is based on traditional Greek cuisine, with influences from different countries, while 90% of other Greek restaurants are based on Cypriot flavors.” says Christina.

Some of the original dishes of Mazi are, souvlaki with caramelized onions and feta cheese served in tempura batter, topped with lemon jam and meringue made from caper. However, the most popular dish among British is the rock samphire. “This herb grows on the rocks just below our cottage in Chalkidiki. My father collects it himself.” says Christina.

Within few months of operation the Greek restaurant has entered in dozens of magazines and newspapers of Britain, like the Wall Street Journal, and Time Out, but also in top guides like Michelin Guide 2013, which strongly suggests Mazi to readers. In 2012, BBC’s magazine, “Olive” elected the 29-year-old Christina as the woman of the month November.

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