Page 196 - ATHENS RIVIERA JOURNAL 2022

ATHENS RIVIERA JOURNAL
gourmet getaway

A Sea of Flavors A t the restaurant of the Four Seasons Astir Palace Hotel Athens, The Taste
Chef Luca Piscazzi disrupts seafood cuisine with a menu that is
exhilarating: Inventive appetizers accompany fish in unexpected
combinations, while baby lamb and Wagyu beef complete the roster
Awarded one Michelin star, with a punch. Light, cool desserts conclude the flavorful experience, with of Excellence
an emphasis on fruit and flowers. Chef Piscazzi has an inherent culinary
Pelagos Restaurant draws inspiration ethos which defies bells and whistles and opts instead to invest in making

from the Mediterranean Sea. familiar dishes with instantly recognizable components that aim to highlight
the rich flavors, aromas and textures of seasonal ingredients. Keeping a low Beefbar Athens is the ultimate
profile but full of innovative ideas, and a lover of experimentation, he finds summer destination, featuring
flavor to be the most important element of a dish. “I wanted to find a way
to use pure mastiha from the island of Chios. So, I thought I could encrust original flavor combinations
a whole fish in mastiha, as part of the traditional process of dry aging,” and unique signature cocktails.
notes Piscazzi. “We source most of our raw ingredients from local suppliers
– mainly fish and seafood that has been sustainably fished, while we also
make sure nothing goes to waste,” continues the chef. Visitors can select
from the signature dishes the sardines (Lesvos) with black olive & lardo, eefbar Athens welcomes summer and
cherry gazpacho, almond and eucalyptus or the Octopus Ink (Kalymnos) B invites you to a world where fine dining
with carnaroli risotto, bergamot, octopus lardo or enjoy one of the two takes on a new dimension, with delicious
degustation menus. On the wine list, the shores of the Mediterranean experiences full of contrasts and an ideal
are the order of the day, with highly sought after labels from Bolgheri to setting for pre or after dinner drinks.
Burgundy, including unique Greek varieties and vineyards.  The lounge on the first floor of the restaurant is
Pelagos, (Four Seasons Astir Palace Hotel Athens) the perfect place for a drink, and Beefbar Athens
Apollonos 40, Vouliagmeni, Athens invites drink aficionados to discover its renewed
Tel: +302108901190 list of premium drinks and delicious cocktails.
pelagosathens.com Peach Spritz with the irresistible combination of
peach and bergamot, fragrant Apple Martini and
Summer Mezcalita, a twist of the classic margarita
with mezcal, promise to offer you immediately
the summer vibes.
The terrace of Beefbar Athens with the unbeatable
Providing an overwhelming selection of food and drink options, guests at Beefbar Athens
of the Four Seasons Astir Palace Hotel Athens will be completely spoilt for choice. view of the Saronic Gulf, is ideally combined with
the comfortable sofas and the decoration of the
space that draws inspiration from the natural
elements of the area, and becomes the most idyllic
place of this summer to enjoy signature cocktails
and premium spirits.
At Beefbar Athens, fine dining goes beyond the
simple experience of good food and the renewed
dinner menu proves it in the most direct way.
A cosmopolitan journey of flavors, signed by
chef Panagiotis Retzis, starring high quality meat
and different cuts, will satisfy even the most
demanding palates. Beefbar Athens all time classic
dishes such as beef rib eye ham, signature carpaccio
and tartare & tartine, meat KFC (Kobe beef tallow
fried chicken), Quesadillas with Braised Wagyu
and Calamari Crunch, just a few of the new
additions to the dinner menu that promise to
fascinate every guest. At the same time, the leaf
menu is dedicated to those who want light,
meatless options. 
Beefbar Athens
(Four Seasons Astir Palace Hotel Athens)
Apollonos 40, Vouliagmeni, Athens
Luca Piscazzi is the Head chef
of Pelagos restaurant awarded Tel: +302109670700
with one Michelin star. beefbar.com

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