a magazine about beer, spirits & bars

a magazine about beer, spirits & bars

Kuzina, Athens-Thiseio

by Zoi Evangelia Papafotiou

View, view, view! Undoubtedly the most important comparative advantage of Kuzina restaurant is its location. In the ce nter of Thissio with the Temple of Hephaestus and the Acropolis to be seen in the foreground from its atmospheric terrace, but also from the tables that are set up on Andrianou street.

Starring the fresh ingredients of each season, chef Aris Tsanaklidis moves in modern Greek gastronomic paths, combining tradition, creativity and some international influences.

Δείτε αυτή τη δημοσίευση στο Instagram.

Εμπνευσμένες δημιουργίες που θα απογειώσουν όλες τις αισθήσεις σας! Inspired creations that will explode all of your senses! #Kuzina #athensrestaurants #finedining #gastronomy #kuzinarestaurant

Η δημοσίευση κοινοποιήθηκε από το χρήστη Kuzina (@kuzina.gr) στις

The feta mousse loukoumades we tasted were crispy on the outside and velvety on the inside. The buttery and spicy taste of the cheese was nicely balanced by the sweet and sour pomegranate sauce. The salad with spinach, valerian, grapes, pumpkin seeds, melon, petimezi and balsamic vinegar was fresh and cool, with juicy fruits and crunchy vegetables in a pleasant alternation of flavors and textures on the palate. This was followed by grouper fillet, with steamed vegetables, seasonal greens and lemon oil. Exemplary cooked, the fish was tender and had retained all its moisture while the vegetables were delicious and had kept their colors alive. Then something a little more exotic: salmon with vegetables, steamed rice and ponzu sauce. The exuberant taste of the fish was highlighted by the aromatic sour sauce of seaweed, lemon yuzu and rice vinegar. From the desserts we tried an “alternative” millefeuille with florentines, catalana cream and caramelized nectarines. The crunchy almonds, the velvety cream and the fruits combined nicely, but maybe it lacked an extra acidity to “lower” the overall sweetness a bit.

The large and interesting wine list of Kuzina restaurant literally praises the Greek vineyard as it contains over 70 labels from all over the country. Viognier of Gerovassiliou from Thessaloniki, Vino di Sasso (Robola) from the Sklavou estate of Kefalonia, Enstikto ‘Instinct’ (Syrah, Kotsifali, Liatiko)-Silva Daskalaki from Crete, Motivo ‘Motif’ (Cabernet Sauvignon, Syrah)-of Glinavou estate in Epirus, are just some of the labels it contains. Along with them ouzo, tsipouro, spirits and beers, also domestically produced such as Pitsiladi, Parparousi spirit and Voreia Wit, Crazy and Red Donkey from Santorini, as well as the excellent and powerful Septem Lava. One of the most mainstream choices is eza Lager from Atalanti.

The set completes a small but ingenious cocktail list of Kuzina, with options that could well open a meal or even accompany a balanced menu. We started with Garden of Eve, a gin-based cocktail combined with green apple, mint, lemon and ginger. Light with a discreet match, an ideal introduction to the flavors that followed while we combined our dishes with a bottle of Petrines Plagies ‘Stone Slopes’ (Chardonnay, Malagouzia/PGI Peloponnese) of the Palivos estate, cool and aromatic was all that was needed.

Opening Hours
Monday-Sunday 13:00 - 00:00
Contact Details 
9 Andrianou str.
Thiseio, Athens, Attica
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First publication in Greek: Beer & Bar Magazine, Issue 12 (αγοράστε το τεύχος)

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