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Originally we intended to leave Dimitris' feast with the last ferry in the late afternoon and return to Tinos. That becomes out of question. Yiannis, a friend of Dimitris and owner of the beautifully situated Hotel Omiros, invites us to stay for the night. And as we have no soup cook for Monday, Yiannis agrees spontaneously to take care of the soup.
In the morning we glance at the old port of Mykonos from the hotel's terrace, at the deep blue sea and the blue sky, where chased by the wind single clouds skitter away. Yiannis' mother serves us Greek coffee. Afterwards we stroll down the narrow alleys of Mykonos. Around two o'clock the soup expects us. Actually, Yiannis’ mother is supposed to cook the soup, but somehow the whole Jahressuppe-thing appears somewhat weird to her.
So Vassilis cooks the soup. He is a trained cook with a cooking trauma. During the long of tourist season period where he worked all day in the kitchen, he developed some kind of cooking phobia. Today is the first time since his traumatic experience that he enters a kitchen, only because of the Jahressuppe. Needless to say, that we exceptionally appreciate his work and doubly savour the delicious Trachana.
By coincidence an American named Joe Cardella drops by Yiannis' hotel that day. He was founder and publisher of the art magazine 'art-life', is retired now and spends several months on Mykonos every year. He is enthusiastic about the soup-project and wants to take the soup to America right away. Yiannis' motto for the day: 'we do, what the soup will tell us.'
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cook: yiannis
recipe: trachana soup
gallery: the soup at the sunny side of mykonos
koordinaten: ,
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