Featured in Essential Magazine June 2019

Magazine Article:
Greek restaurant, opened two months ago in front of the public beach of Grand Bay. The Owners, Mike & Bazil Chronias, relies on a convivial concept based on the shared discovery of many typical dishes. by its side, The Chef Ilias Kontos is seduced by the Mauritian cuisine, varied and colourful. He started cooking in Greece at 17 years old. before falling down on our island, the two men have already held a Greek restaurant together in South Africa

Ingredients for 4 people:

-1 whole chicken (approximately 1 kg)
4 medium carrots
-2 medium potatoes
-2 medium onions
-1 celery
-100gr Arborio rice
-2 eggs
-100ml lemon juice
-50 gr butter
-Salt and pepper to taste
-50ml lemon juice


In a large pot boil for one hour the whole chicken with one whole onion and the base of the celery with salt and pepper

Cut the potatoes and the onion in small cubes the carrot in thin wheels and chop finely the celery stems and leaves 

When the chicken is ready remove from the pot along with the onion and celery

Add your chopped vegetables and slow boil then for about 15 minutes when the vegetables are almost ready add the rice and cook till ready.

Separate the eggs and in bowl beat the egg white until turns white and slightly rises then add the egg yolks one my one and mix very well.

Take some hot broth from the pot add the 100ml of the lemon juice and use it to temper the egg mixture adding the broth slowly mixing constantly then add the egg mixture in the pot and bring in to boil turn off the fire and the soup is ready

Debone the chicken and add the flesh in a pan with the butter and 50ml of lemon juice salt and pepper

Pan Fry till golden

Serve the soup with the chicken on the side or mix all together