Review
At Pere Ubu, Executive Chef Costas Tsingas creates a refined yet grounded dining experience that reimagines Cycladic cuisine with modern clarity and deep respect for tradition. Trained in New York and Athens, and formerly the culinary director of the 2004 Olympic Village, Tsingas spent much of his life living and running restaurants in NYC. He also holds a Ph.D. in sociology, a perspective that brings a thoughtful, relaxed sophistication to both the food and the atmosphere. Since returning to Greece, he has drawn on the island’s seasonal abundance—often using produce from his own seaside garden—to craft a cuisine that is ever-evolving and deeply connected to the land and sea. At the heart of Kalesma’s hospitality ethos, Pere Ubu offers an open-air setting where white stone, sea breeze, and soulful cooking come together in a ritual of connection and indulgence.