Kitchen Ink - Pavlos Saftis Mr. Goldpig

Issue 27

At HeartbeatInk Tattoo Magazine, apart from tattoo lovers, we are also lovers of good food. Given the close relationship, nowadays, between tattoos and cooking, we were inspired to create our new column: "Kitchen Ink". We met the talented Pavlos Saftis, aka Mr. Goldpig, talked about tattoos and he shared with us the recipe for his awesome burger, "The Wu".

Photos & interview: Ino Mei.

When did you get your first tattoo and which artist did it for you?

I got my first tattoo when I was seventeen years old in 1992 at Jimmy's tattoo studio in was the same tattoo that my father has, a very old school dragon. Later, I had it covered up...but I regret it a lot.

Which is your favourite tattoo and why?

The one that I consider to be my favourite is the one by Sophia Jerry's Kid. It is a tattoo of my older son's face.

Which tattoo style do you prefer and why?

I prefer the Japanese od school, the traditional one.

Who are your favourite tattoo artists?

They are Bua from Oktapuss Tattoo and Sophia Jerry's Kid from Electric Mama. I also like Christos Tsamis from Gutter.

Why tattoos and cooking in these days are so interconnected?

Tattoing and cooking go hand in hand because cooks are these special people, who live under a lot of pressure and they are not very social animals. In general, we used to be outcasts, we did not belong anywhere and tattoos meant something in those stood where, once again, an outcast. So, it looks very normal to me for cooks to have tattoos, like sailors used to have, because they were luben and pricks. Cooks are somewhat like that too. Decadance and vulgarity. But nowadays tattoos do not carry that meaning anymore. I went to a supermarket the other day and saw a girl slicing the ham and having on her a huge tattoo with lyrics of Vasilis Karras.

A cook or a chef?

I am a cook. Because I cook. Chef means chief in French. I have partners.

How did “Gold Pig” occur and what is the meaning of it?

“Goldpig” occurred when I saw my son one day playing with a small pig, he had dressed as a cook and when he said to me “Dad, we are eating in gold cutlery today”, it came to me and that was it! Goldpig.

Where do you cook right now?

Right now, I live like a pirate. I take “Gold Pig” into several spots and I take over another restaurant every time, like a pirate! Hahaha

Which recipe of yours will you share with us and why?

I will share with you a burger that I call “The Wu”. The name comes from the hip-hop group Wu Tang Clan. It is a chicken burger that was inspired by the underground vibe, the lyrics, the image and the powerful presence of the group.



1) Burger

• 200g panko 

• 500g chicken leg, cut like a schnitzel (your butcher can do that)

• 3 eggs

• 100g flour

• salt and pepper

• 2L sunflower oil


2) Burger Buns – 4 pieces


3) Garnish

• 200g cabbage

• 100g carrots

• 100gr mayonaise

• 1 onion

• 1 apple

• 2tbs sugar

• 30g salt

• Cucumber

• Salt

• Sugar


4) Sriracha mayo

• 2tbs Sriracha

• 200g mayonaise

• sugar


5) Guacamole

• 2 avocados

• 1 lime

• 1 onion

• fresh coriander


Cooking Instructions:



1. Cover your chicken in salt and flour

2. Whisk the eggs into the bowl and cover the chick in the egg mixture

3. Cover the chicken in panko

4. Deep fry it in 180C sunflower oil



1. Shred the cabbage and the carrots

2. Put the shredded cabbage and carrots in a bowl and add the salt and the sugar, mix well and let them sit for 20 minutes, then drain it off

3. Shred the apple

4. Cut the onion into very small pieces

5. Add everything in a bowl and mix well with the mayonaise

6. Let it sit in the fridge for 2 hours


Sriracha mayo

1. Mix all the ingredients into a bowl

2. Leave on the side



1. Take the avocados and empty them into a bowl

2. With a fork mash them well but leave a few small pieces

3. Add the lime juice and zest

4. Add the onion in cut into tiny pieces

5. Add the coriander leaves into tiny pieces and mix well

6. Keep in the fridge



1. Cut the cucumber into very thin slices

2. Add some salt and sugar

3. Let it sit for 20 minutes to pickle




• Place the bun into a plate and cover in Sriracha mayo

• Add the coleslaw on top

• Put the cucumbers on

• Add the chicken

• Add the guacamole

• Top it with the upper piece of the bun


Instagram: @mr.goldpig
Email: [email protected]

HeartbeatInk Tattoo Magazine would like kindly to thank Garage Athens (Iroon Politechniou 3, Ilioupoli) for the hospitality and the realisation of the photoshoot.