Evaluation: Cookoovaya, Athens, Greece – A Luxurious Journey Weblog

“Cookoovaya” (κουκουβάγια), which implies “owl” in Greek, is depicted on this restaurant’s emblem, which options the eyes and beak of an owl. In Athens‘ historic and vibrant Pangrati neighbourhood, the emblem options prominently on an indication outdoors this Michelin Information restaurant, with the phrases ‘Clever Delicacies’ beneath. The owl is the sacred chook of the goddess Athena and a logo of town of Athens. It’s a logo of knowledge and data in Greek tradition that’s mirrored within the restaurant’s culinary excellence and considerate, inventive cooking.

We’re welcomed on arrival at a up to date reception space set in opposition to a putting floor-to-ceiling wine fridge. This spectacular show is so tall {that a} ladder is required to achieve the uppermost bottles.

The opening web page on Cookovaya’s menu is titled ‘Apheresis’ which is central to the restaurant’s culinary philosophy, emphasising conventional methods that extract and spotlight pure high quality and flavours. There’s a dedication right here to showcase Greece’s best substances from each land and sea, utilising each a part of these substances, from “nose-to-tail” and “root-to-stalk”.

The meals

We have been invited to select from the à la carte menu or go for the Chef’s suggestions. We selected the latter, with the one caveat being that one among us was pescatarian. This turned out to be transfer as we totally loved quite a lot of dishes we’d not have in any other case chosen.

We started with the flavourful dorade royale carpaccio which was accompanied with wild fennel pollen, yuzu kosho and lemon zest. The skinny slices of this fish, additionally konwn as gilt-head bream, had a fragile sweetness and a scrumptious, virtually barely nutty style.

After which the dishes saved flowing, with the native crimson prawns, scallops, avocado, chilli, lime and coriander being significantly palate-pleasing.

In fact, no Greek meal can be full and not using a Greek salad and this one didn’t disappoint, not least as a result of the accompanying feta – which is sourced from the Arkadia area within the central Peloponnese space – had virtually no getting older, much less salt, and a a lot softer and silkier texture than regular feta.

Anybody acquainted with Greek delicacies may even be acquainted with spanakopita (σπανακόπιτα) – Cookoovaya’s scrumptious tackle the spinach pie comes full with wild greens, chard, feta and herbs.

For me, the stand-out dish was the scallops sitting on a purée of smoked eggplant and jalapeño – it was so succulent and nonetheless makes my mouth water after I reminisce about it!

We additionally loved the octopus on grilled bread with fava and tomatoes…

…and the tarama made with white fish roe, olive oil and lemon juice, served with a crispy phyllo bread that’s made with out yeast. 

A aspect dish of spring beaans steamed with grated heirloom tomato, further virgin olive oil, aged vinegar and recent garlic, plus a plate of grilled Ambracian prawns with olive oil, lemon and oregano blossom (from the Ambracian Gulf on the northwest coast of Greece, and identified for his or her high quality) have been additional examples of how easy cooking methods can obtain distinctive outcomes.

Our major course – the catch of the day historically cooked (bianco, bourdeto, soup, poached with basil, bourou-bourou) was offered to us earlier than being de-boned and served at our desk.

In Greek delicacies, “bourou-bourou” is a standard soup made with numerous greens and generally pasta or rice. It’s a hearty and comforting dish, usually loved as a starter or a light-weight meal. On this event, the fish (grouper) was surpisingly ‘meaty’, scrumptious and filling.

By this time, we have been actually greater than happy, nevertheless it was virtually insisted that we strive the bougatsa – a crunchy phyllo, vanilla cream and cinnamon ice cream which was displayed in all its glory, earlier than being crushed earlier than us.

A pear tarte tatin with butterscotch and vanilla ice cream was additionally totally loved.

The chef

Chef proprietor Periklis Koskinas, who comes from Corfu, is one among Greece’s most well-travelled cooks, having labored within the UK, Canaries, Venezuela, USA, Canada and, after all, Greece. He believes in simplicity in cooking, utilizing seasonal and native produce. He opened Cookoovaya in late 2014 with 5 different esteemed Greek cooks – for the previous three years, it has been below his sole command. Greece’s culinary traditions stay on the core of his menu, as do Greek values, regional produce and Greek hospitality.

The atmosphere

On the time of our go to, this air-conditioned restaurant had a vigorous buzz about it. Tables are properly spaced and the ceiling excessive, so it was not too noisy regardless of most tables being occupied, and some spilling over to dine outdoors. The service could be very pleasant and attentive with out being bothersome, and the environment very relaxed. Since we have been seated within the entrance portion of the restaurant, it wasn’t till I went across the nook to go to the restroom that I noticed there’s additionally a totally open plan kitchen the place you’ll be able to see all of the culinary magic occur.

The fee

Appetisers are within the area of €10 to €25. Mains begin from €30 (for the lamb chops, tzatziki, French fries and wild oregano). There are additionally two “Clever Tasting Menus”, priced at €75 or €85 per particular person. Desserts are usually across the €10 mark.

The ultimate verdict

Now celebrating its tenth yr, Cookoovaya continues with its dedication to simplicity and knowledge in cooking (therefore the owl once more), delivering dishes that commemorate the essence of Greek delicacies via meticulous preparation and respect for custom. Diners may discover that even the plates are subtly branded with the phrases “270 levels” and a line that equates to 3 quarters of a circle, representing the overall variety of levels that an owl can rotate its head. It’s these sorts of particulars that display the restaurant’s consideration to element and underscore its dedication to incorporating knowledge into each side of the eating expertise.

Disclosure: This submit is sponsored by Cookoovaya.

Paul Johnson

Paul Johnson is Editor of A Luxurious Journey Weblog and has labored within the journey business for greater than 30 years. He’s Winner of the Improvements in Journey ‘Greatest Journey Influencer’ Award from WIRED journal. Along with different awards, the weblog has additionally been voted “one of many world’s finest journey blogs” and “finest for luxurious” by The Each day Telegraph.