FROM GREECE WITH LOVE

HELLAS Restaurant brings us a taste of the Greek Islands with its flavour and location. So, we sit down with brand Chef Konstantinos Papakitsos for a little insight.


Who influenced your cooking and the type of things you like to make?
My greatest root influence and passion for food generally has arisen subconsciously since I was child, since my mother’s tastes at the table always had some gastronomic feature. My grandparents had a delicious restaurant in my hometown, Thessaloniki, and a very special and popular dish of codfish. Later on, after my culinary institute studies, I had the fortune to gain trust with some of the most talented gastronomy and hospitality leaders from Hotel Brain Group based in Santorini back in 2003-04. One of my mentors was chef to the President of Greece. What did I learn from my mentors? Service excellence and creativity requires practice and a high sense of responsibility but the most important ingredient for success through influence is the passion.

Do you remember the first dish you ever made?
My first dish was fried eggs and homemade mayonnaise when I was 12 years old, combined with fresh daily bread. I remember it was fun.

What’s the biggest similarity between dining or cooking experiences in Greece and Doha?
Something special and it very commonly happens on the tables in Greece and Qatar, sharing food! It’s the key which brings people together at the table like families. I love it!

What’s something you hope your guests experience when they dine at HELLAS Restaurant?
HELLAS is a casual restaurant with a comfortable atmosphere for individuals, couples, groups or families. We want guests to feel like they’re at home, with our cooking and décor.

What is your favourite element, food or venue, about HELLAS Restaurant?
We are located at Katara Beach South Plaza. Once I step into the ambience of a Greek island house with a charming seaside view and a pure white with blue interior, it takes me back to Greece. This atmosphere in combination with the Greek flavours is a perfect getaway for anyone in the city.

If you had to choose, and looking at the menu we imagine it’s going to be a hard decision, what’s your favourite thing to cook and eat off the menu?
Greek Mousaka is my all-time classic mummy and yummy favourite.

Can you name one ingredient you love cooking with?
One of my favourite ingredients is seafood. It’s rich in nutritional elements and doesn’t need a lot of time to be cooked. Even though it has to be handled wisely, through some simple cooking methods it’s possible to bring out all the delicate texture, natural flavours and aromas.

What city would you travel to for the food alone?
I do respect all the food cultures and it’s hard to pick only one city. In my last journey, curiosity drove me to Australia so I had some Kangaroo Kebabs, and I can describe them as delicious! My future gastronomic destinations are Spain and Japan.

What is your ultimate comfort food?
Gyros are the ultimate comfort food. Similar to shawarma and so different at the same time, wrapped in a Greek pita with tzatziki.

Are there any cooking gadgets you can’t live without?
When I am in the kitchen, a timer and thermometer are always in my mind. Spoons are always next to me.

We’ve noticed that chefs tend to cook simple meals when at home, what is your go-to dish to prepare on your night off?
An omelette or a steak are my great options for a home-alone dinner. Also, another truth is the cooking at home is equal with the love of family. ✤

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