Grace Santorini’s burger
Old staples remain forever and luxury hotels and resorts that try to eliminate them will be sorry. You cannot keep a good burger down, as some would say, but you can make it different. On the Cyclades island of Santorini, they do great things with water buffalo, like serving them with octopus to make an unusual surf&turf. At Grace Santorini, chef Spyros Agios also uses water buffalo for a sensationally tasty burger. Rich in flavour and protein, and low in fat, water buffalo is increasingly popular in many countries.
And what, you ask, would you drink with a burger? Some go with a good glass, Riedel of course, filled with Grange Hermitage, now part of the Penfolds Collection. Others might choose Heineken. Since gin is universally IT, namely the drink to choose on any occasion, choose a super one. Yes, I declare an interest, Altitude is co-owned by a relative, but even in a blind tasting I would go for it. Altitude is clean and full of flavour, thanks to its elderflower, myrtille and pine needles botanicals – the distilling overseer is Dr David Clutton, who honed his skills on such brands as Bombay Sapphire, Gilbey’s and Tanqueray 10. Altitude, conceived at 4,810 m ASL and born in Chamonix, is honestly rather special. And whether it is this label or dozens of others, hotels and resorts that offer gins that are different are the winners.
