MODERN TIMES IN TRADITIONAL GREEK CUISINE

Hosted by Giannis & Konstantinos

The experience in a nutshell

Type of the event

Dinner, Greek

Number of guests

4 to 8

Time of the event

8:30 PM (3 hours)

The host speaks

English, Greek

A word about the experience

The gastronomic tradition of a region is not constant over time. Social and economic conditions constantly affect it. New ingredients and techniques are introduced as it evolves. This menu is based on unique, local, Greek products but it borrows techniques, serving-suggestions and even ingredients from all over the world. The past lingers on… and we are look forward to sharing it with you!

We live in Colonus, a historic district of Athens, very close to the center.
On a really big balcony with a panoramic view of the town, come enjoy the amazing 180° view of Athens (Acropolis, Mount Lycabettus, Hill of Hippio Colonus).

It is very accessible via public transport.

Some information about the area:

In Colonus, a historic district of Athens, there is the hill of Hippio Colonus, which is besides an important green lung, the connection of the ancient with the modern capital. In Hippio Colonus there was the mosque of Erinous, the tomb of Oedipus, as well as the hero of Theseus, Pirithos and Adrastos. Nowadays you can see the marble plaque of Sophocles, the monuments of archeologists Charles Lenormant and Karl Otfried Muller and the Colonus Theater. Near the Hill of Colonus is the Plato's Academy, a big park where the great philosopher taught.

Find us:
Facebook: /localchefinathens
Instagram: eatwithgk

See the menu

Welcome

Ouzo Cocktail
Ouzo, Cointreau, Spearmint, Homemade Sweetened Lemon Juice
flavored with Star-anise & Natural Sparkling Sour Water from Florina

Amuse Bouche
Lefkada's Salami with Cream Cheese & Raspberry-Ouzo Marmalade

1ST COURSE

Santorini Fava
Yellow Fava Puree with Caramelized Onions & Fried "Fyllo" Crisps

2nd course

Lentils Salad
Lentils, Orange Fillets, Spring Onion, Basil & Citrus Vinaigrette.
Served on Beetroot Carpaccio

3rd course

Sauteed "Stamnagathi" (kind of greens from Crete) with "Kavourma"
"Kavourma" is a traditional process to cure & preserved meat in its own fat

4th course

Grilled "Mastelo" Cheese from Chios
Accompanied with sun-dried tomato chutney

5th course (main)

Slow Cooked Rooster in Wine & Tomato Sauce
Served with "Skioufihta" (type of Pasta from Crete), "Graviera" cheese flakes & Chevril

dessert

"Mahalebi" with Rose Jam
Goat Milk Jelly Cream (Similar to Panna-cotta without Gelatin)
flavored with Chios Mastiha. Served with Rose Jam

Greek Coffee

drinks

White Wine (Moschofilero, P.O.P.)

Red Wine (Agiorgitiko, P.O.P.)

Pilsner Beer (Greek Brand)

Red Wine, White Wine, Beer, Cocktail

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