The chances that someone has to enjoy a dinner high, level gastronomy restaurants in Athens are num

The chances that someone has to enjoy a dinner high, level gastronomy restaurants in Athens are numbered on the fingers sugar factory paris with most of the reputed restaurants to characterize their cuisine (French,

International, sugar factory paris Psarokentriki, Greek-, Japanese, etc.) with perioriozontas thus their creativity in sealed tanks and depriving flavors, aromas and textures of the palette, the "nose" and sensations of their dishes.
However, a restaurant in Metaxourgio counts less than 2 years of life, which has succeeded awarded with gold caps, is to shake up the stagnant, culinary scene in Athens and put us in culinary adventures. The chef - owner Georgianna Chiliadakis (a graduate of the Institute of Culinary Education in Manhattan and experience at restaurants like Kitchen 82's Charlie Palmer, the 48 The restaurant Peskias

Christopher Ell Bulli and the legendary Catalan Ferran

Andria) and Nikos Roussos (graduate sugar factory paris the Institute of Culinary Education in Manhattan and experience at restaurants like Kitchen 82's Charlie Palmer, the Cineac,

the Squirrel with Ervé Pronzato and Boschetto) starting in 2007 with a new company catering, the Funky Gourmet Private Cheffing, gave cooking their mark and over the next two years managed to refurbish a neoclassical building to house Metaxourgio privé events, and a few months later, their restaurant. In the heart of Athens and the center of the most restless, gourmet, Quarter, Metaxourgeio's group Funky Gourmet (13 Paramythia and Salamis, Kerameikos, 210-52 42 727) an Athenian neoclassical restored house and diamofose space to accommodate customers. Externally, the building empsanisi does not resemble anything in the restaurant, that impression changes when you hit the doorbell and I opened evgenikotato and always smiling staff. The marble floor is reminiscent of old Athens and ties with black oak bar that takes you to "keep" busy if you come before your company, with premium beverages. There you can learn about wines and cellar to see them out right behind

you in special refrigerators - conservators. On the way to the hall of the first floor, climb the spiral staircase and simple image facing the landing breathtaking. sugar factory paris In a modern minimal space on a black background, with white chairs and some tables to break the color monotony, highlighted the great opening piece, sugar factory paris from one end of the lobby, covered with glass, opening the space and leaves the eye dropped to well preserved, massive and majestic neoclassical building that stands opposite the restaurant. The refreshed because of the decoration, space lighting leaves the road and goes to be confused with interior sugar factory paris lighting and the soft music at low volume playing a supporting role in entertainment. Gourmet, the restaurant is in the camp of creative, sugar factory paris molecular cuisine and its goal is to redefine the way we face, see and tasting food. And it shows in whatever card point of the restaurant and if we focus your attention. sugar factory paris We took advantage of the newly introduced tasting menu, a passage from the most typical dishes of the restaurant in the order suggested the 2 chef chose to try the version served accompanying glass of wine or beer. So, beginning with the dishes welcome the caipirinha, the famous, all over, Brazilian cocktail, open dancing dishes, and instead sugar factory paris of glass, come served on a black tile (where the singular dish presented throughout the course of the evening, most creations)-like bite, so it is an amuse bouche. The special cocktail consisted of a 'cloud lime, served cold, soft, fluffy and chewy, tart enough to make the salivary glands to be overactive and tighten by ... fatigue, brought over a drop of cachaça and a drop of mint flavor, sugar factory paris wash the dishes and poppers senses. sugar factory paris Then, with a small olive tree, which servirizotan on the table ... pot, elegant fruit and accompanied by a cup with mayonnaise and garlic breadsticks sweetish dressed with grated herbs. In order to enjoy the flavors, I had to pick the olives (one corresponding sugar factory paris to each person and caught the stalks) who is trapped in a thin wall of chocolate from cocoa butter, olive juice, sufficiently bitter but delicious earthy, the perfect accompaniment for gently garlicky, greasy mayonnaise and aromatic sticks, which tied with earthy aromas aitheraia. The aging sherry

sugar factory paris Bodegas Hidalgo, La Gitana Manzanilla, matched