Wonderful food has long been a key ingredient in Greece, from the meaty cuisine of the Old World to the extravagant destinations for good food. but delta, in the ancient capital Athens, there is a rare gastronomic experience beyond the clever rattle on the grandmother’s moussaka. The Stavros Niarchos Foundation, designed by Ranzo for piano, is located in a two-story glass-walled space above the Cultural Center (ΚΠΙΣΝ), Delta claims the title as the first progressive gastronomic destination of the city.

A 23-foot hammerhead copper bar anchors the elegantly decorated restaurant, which offers seating for just 12 tables a night. The first dish, a silk squid steamed with plum oil and lacquered in caramelized butter, laid the foundation for the rest of the incredible competition of 17 Greek dishes of the night prepared with a sense of Michelin quality.

“We want to mention things in Greek food and present the material in an advanced, completely unique way, bringing many of the techniques we have learned to the Nordic countries,” says George Papazacharias, Thanos’ director. Share the title with Facecos. Chief Chef at Delta. The native Greek and old friend returned home after working for more than a decade to customers of three Michelin stars in Norway and Copenhagen respectively.

While many of the materials are essentially Greek, the use of Scandinavian maintenance techniques is not. “These methods are not done in Greece at all, but the potential to intensify and enhance the taste,” says Papazahari. The nuances of this approach shine on dishes such as bergamot flavored mussels preserved in tomato water and a tempting preparation is hidden with caramelized goat whey and fermented honey. The kitchen also follows the principles of zero waste. Things like vegetable waste find new life as fermented seasoning for rotten homemade bread.

The ingredients that come from small farms all over Greece are as impressive as any high-tech technology. The rose sauce used for the lacy spring lamb was removed from petals from a special farm in the mountainous Peloponnese. Traditional chili from Thessaloniki, seafood from young fishermen and many of the rest come from the restaurant’s three acres farm outside Athens.

Greek art is woven throughout the experience: the dishes and bowls are handmade by Greek craftsmen, the staff uniforms were designed by the Greek designer and the wine list is dense with expressions of the indigenous Greek variety (the aromatic, one-room Themiopoulos) Try it Nausa Vrna Petra, a world-class expression of Xinomavro grape, a popular red).

The chefs are already looking forward to next year, when they expect to be able to access the entire menu from local farms and feed, without entering anything. “We want to be a historic gastronomic destination and introduce the world to a new side of Greek cuisine,” says Fescos. It is a bold ambition that seems perfectly appropriate – the Greeks, after all, know something to make a lasting impression.