Τel. Bookings: 22810 86771


CHEF MARITSA

The pioneer of Syros’ cuisine


Chef Maritsa Makryonitou, is a graduate who started working in Recreation & Catering in 1990. The Archontariki Restaurant in Ermoupoli, Syros was her vision, which she realised in 1994, and its long and successful tradition is witness to her culinary talents. She is a member of the Hellenic Chefs’ Association - Chef Club – and the two restaurants she now runs on the island have been recognised by Aegean Cuisine, Greek Cuisine & ISTOS.
Her natural talent, openness, accumulated technical experience, great respect for her customers and the top ingredients used in her restaurants all add up to ... exceptional dining experiences!

​The restaurants’ unique menus are created by the Chef, working seamlessly with her great team of staff - a team which has been well trained by her.

The team
working creatively

The Chef during a wine tasting

Relaxing after
​a tiring day


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Chef Maritsa Makryonitou does not limit herself to Syros & the Archontariki restaurants.

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As a founder and pioneer of Syros’ cuisine, she has created Syros Delicacies, a series of innovative, traditional products - with ISO22000: 2005 certification- which highlight the flavours of the island and have an emphasis on capers and fennel.
With Syros Delicacies, she is actively involved the production, standardisation and commercial sale of traditional local products, both as wholesale and retail. Two of the products which are sold exclusively by Syros Delicacies are available in the Archontariki restaurants (these products have a patent by from the Industrial Property Organization).
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As a Restaurant & Catering Consultant, Chef Maritsa Makryonitou works with architects & interior designers to advise those who are entering the restaurant business for the first time on building & operating their premises.

Her consulting services include:
  • Market Research
  • Advice on building an identity
  • Equipment
  • Designing a smooth-running kitchen
  • Designing the Menu
  • Cost analysis based on the market
  • Recruitment
  • Staff training and assessment

- The Chef, working creatively -