All arrivals of the season in Athens
The summer dessert has been served and now it’s time for the winter menu in (old and mostly new) Athens. Here are all the arrivals, new concepts, interesting changes and even more interesting adaptations in the city, for the immediate future.
This year, however, there is a strong desire for mobility that is almost in conflict with the conditions of the general reality. What does this mean; Ideas, concepts and mood exist from many important names in the restaurant scene, but along with them there is reflection and hesitation, at least for now. In any case, people with an opinion, talent, vision and plan set up shop, diversify and enrich familiar tables.
The new arrivals
The corner of Ubliani and Diocharos, at the foot of Ilisia, carries an important culinary heritage. This particular place will once again acquire culinary life from the beginning of November as the Municipality of Samourakis opens “Seeds”.
It is a fine dining restaurant, with an elegant space and a walk-in kitchen, which will serve modern cuisine and will have innovative thinking and curiosity as its main axes. Seasonality and quality raw material will be the protagonists of the three degu menus (one 19-stage, one 14-stage and one vegetarian), with an initial aim to differentiate each quarter.
Manolis Papoutsakis also makes his maiden appearance in the capital’s restaurant scene. Together with Fotis Vallatos, Perry Panagiotakopoulos and the renowned baritone of the National Opera, Dimitris Platanias, they are preparing a high volume bar restaurant, on the border of Exarchia with Omonia, which will open its doors in December.
Chef Papoutsakis will be the one in charge of the taste, he divides his time between Athens and Thessaloniki, with dishes of Greek – properly teased – cuisine, while there will be a great emphasis on natural wine, with labels from Greek and international vineyards.
The chef patron of “Simul” Nikos Thomas has his little brother in the works, for which he is currently looking for a place, in the same neighborhood as always. It is a hybrid tasting concept, which, as he jokingly says, will function as a “satellite” of “Simul”. By the way, his fresh menu is also “cooked” in the latter, which passes the pass in mid-October.
Something is brewing in Great Britain by Asterios Koustoudis and his team. The brand-new in-house oven has been warming up for a few weeks and will equip the hotel’s entire culinary universe with baked goods, as well as the atmospheric “ATRIUM” of “Alexander’s Lounge”, which now takes on an Italian air, betting heavily on pizza, focaccia. , fine cheeses and charcuterie, and aperitivo. It goes by the name “Il Giardino Segreto”.
The business duo Spyros Kerkyras-Ilias Anthidis brings an all day bar restaurant to the premises of “Belle Epoque Suites”, in Praxitelous. It will be served for the first time in November and will have strong Italian influences in food (the kitchen will be taken by Vassilis Pavlos of “42”, under the supervision of Yannis Liokas) and ever, there will be a great emphasis on the aperitivo while it will also have a prive section for more personalized dining and events.
But Spyros Kerkyras does not stop there, as together with the majority of the “Hide & Seek” team he opens – at the end of October – a gastro-tavern in Psychiko, in the place where “Mandaloun” once housed. Yiannis Liokas who is the central figure in the kitchen, presenting Greek inspirations with a slightly more creative touch.
> Read more: A culinary all star game in the Caldera
Interesting is the news that the group of very devices “Lost Athens”, “Noah”, “Diego” and “Tyler’s”. The immovable restaurateur Vassilis Stefanakis and his partners will introduce us next month the “new” “Lost”: The popular restaurant of Archelaou will completely change its face and concept, will make more use of every interior and exterior space, adopting a more all day approach and with Elena Sarantis now at the helm of his kitchen.
There will be a bakery section from early on with homemade pies, tarts and breakfasts, to follow the lunch options and with a no menu philosophy, in the sense that there will be no standards on the card but they will be varied regularly – exactly the same will happen and at dinner, with “Lost” setting up something like a Sunday dinner, lighting the candles and attracting the tables to its almost exclusively large ones. The commitment to (mainly natural) wine will continue, while Vassilis Nikitas will strengthen the feeling and the bar part, as well as that of the coffee shop.
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