A visit to Aleria is a trip in Greek culinary tradition, viewed through the contemporary eyes of chef Xenakis. He is a master of deconstructing the most traditional Greek dishes and creating memorable presentations and unforgettable tastes. The menu changes seasonally based on the freshest ingredients. He offers a very impressive abstract presentation of a pie, which is flavorful and very faithful to traditional tastes. His dolmas dish is another revelation. Perfect combination of tastes, smells, textures, and temperatures elevate this dish and demonstrate the chef's brilliance! Once again the pastichio was the pinnacle of the menu. The use of oxtail and shiitake mushrooms add a very interesting dimension to this traditional dish. The deserts are of the same magnitude as the savory part of the menu. The halva dish in particular stands out as a testament to the chef's skill to create amazing flavor combinations. His approach changes the hard and solid nature of traditional halva, into a light and airy desert with temperature contrasts that contribute to an explosive and remarkable halva taste! Service was as always impeccable!
The recently relocated restaurant of celebrity chef Lefteris Lazarou is one of the best places for fresh fish and seafood in Athens. Located in small marina it offers beautiful views of the sail boats in Microlimano. The creations of chef Lazarou are faithful to the Greek tradition, with local seasonal fresh ingredients and impeccable cooking. Pure olive oil from Crete is central in all his creations. The orzo dish is one of the highlights of the menu, with interesting spicy undertones from boukovo (hot red pepper). The grilled fish are fresh daily and cooked to perfection. Friendly staff and relaxed atmosphere complement a great meal!
1 Michelin star