Magma Soul’s dining area overlooks the stunning Aegean Sea
Magma Soul, which opened its doors earlier this year, marks a new culinary highlight for visitors to the famed Greek island. Situated within the five-star Magma Resort Santorini, the restaurant’s venue is artfully integrated into the natural surroundings, providing a semi-outdoor dining experience against a dramatic landscape of volcanic cliffs, lush vineyards and the expansive Aegean Sea. To this awe-inspiring backdrop, the restaurant serves an elevated take on Greek gastronomy, offering a fresh, inventive interpretation of local recipes made using the finest seasonal produce.
Under the guidance of Head Chef Lefteris Soultatos, the menu features a sophisticated selection of seafood and meat dishes. Notable offerings include hand-harvested scallops with Jerusalem artichokes, handcrafted ‘skioufichta’ pasta enriched with red prawns and a shellfish bisque, wagyu beef carpaccio, and traditional lamb ‘kleftiko’. These creations are a testament to Chef Lefteris’ reverence for the culinary traditions of his birthplace.
Born in Heraklion, Crete, Chef Lefteris was inspired by the culinary world from a young age, learning the basics in his family kitchen. He began his professional career in the kitchens of luxury hotels, eventually broadening his horizons with stints in France, Italy, Egypt and the United States. These experiences allowed him to learn from globally recognized chefs, honing a diverse culinary expertise he now showcases at Magma Soul. Chef Lefteris’ passion for Greek culture and cuisine is evident in his menu, earning him the prestigious title of ‘Official Ambassador for Greek Gastronomy’ in 2022 and 2023, a recognition of his dedication to celebrating the flavours and products from his homeland.
Here, Chef Lefteris shares the recipe for his take on the classic Greek pasta dish: Beef Cheek Pastitsio.
For the Beef Cheeks
Ingredients
- 1kg beef cheeks, cleaned
- 200g onions, finely chopped
- 100g carrots, cut into small cubes
- 100g celery, cut into small cubes
- 100g leeks, chopped
- 1 sprig of thyme
- 1 clove of garlic, crushed
- 1 bay leaf
- 30ml white dry wine
- 20g ginger, sliced
- 20g tomato pulp
- 200g demi-glacé
- chicken broth
- Salt/pepper
- 40g olive oil
Method
- Add the beef cheeks to a pan and sear on both sides.
- Heat the olive oil in a pot and add the thyme, garlic, bay leaf and vegetables. Season with salt and sauté until soft.
- Add the beef cheeks and continue cooking.
- Add the tomato pulp, mix well and deglaze with the wine.
- Once evaporated, add the demi-glacé and enough chicken stock to cover the meat. Let it simmer, and then transfer to the oven with a lid.
- Braise the meat at 120°C for 5 hours. When done, remove the cheeks and purée the sauce.
- Shred the cheeks and place them back in the sauce.
For the Béchamel Foam
Ingredients
- 50g flour
- 50g butter
- 1L milk
- Salt/white pepper
Method
- Melt the butter over a medium heat.
- Add the flour and mix quickly using a hand whisk, stirring until the mixture becomes liquid without lumps. Add the milk and whisk quickly.
- Pass the mixture through a blender, strain through a fine sieve, and transfer to a whipping siphon. Charge the mixture with 2 cartridges to create a foam (you can skip this siphon step at home).
To Finish
Ingredients
- 200g cooked pasta
- 20g butter
- 60g meat with sauce
- 20g chicken broth
- whole nutmeg
- parmesan
- salt
Method
- Mix the pasta in a pan with a little butter and salt.
- Heat the cheeks with the sauce and add a little chicken broth.
- Place the pasta in a deep plate, top with the cheeks and sauce, and finish with the béchamel foam.
- Sprinkle with freshly grated nutmeg and parmesan.
Recipe courtesy of Lefteris Soultatos, Head Chef of Magma Soul restaurant at Magma Resort Santorini
Magma Soul
Magma Resort Santorini
Vourvoulos, Santorini
Greece 84700
Web: hyatt.com
Restaurant Bookings: i-host.gr
Tel: +302286441234
Instagram: @magmaresortsantorini