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GB Roof Garden Restaurant in Athens Introduces New, Sustainable Menu

The Mediterranean culinary tradition is the focus of the new menu of the GB Roof Garden Restaurant of  Hotel Grande Bretagne in Athens.

The philosophy of fine dining by using fresh seasonal ingredients has always been a fundamental priority of GB Roof Garden’s menu. For this reason, awarded Executive Chef Asterios Koustoudis and Chef de Cuisine Nikos Mavrokostas took a step towards domestic sourcing for the creation of the new menu, exploring the bountiful harvest of the Greek countryside and sea.

Buffalo burrata from Kerkini, grilled vegetable salad and fig pie.

Buffalo burrata from Kerkini, grilled vegetable salad and fig pie.

With absolute respect for seasonality, the chefs pay tribute to Greek producers in an effort to support and honor their value. Fresh seasonal ingredients are used for the creation of the new dishes with emphasis on organic locally sourced products of small producers and food provenance specially denoted on the menu card.

Smoked eel from Arta, Messolonghi bottarga, buffalo Buttata from Kerkini, Arcadian wild truffle, traditional pasta from Tripoli, Greek black swine, Greek rare lamb breed and organic Greek beef are only some of the local specialties of GB Roof Garden’s new menu.

Risotto with saffron bio from Kozani, shrimp, smoked eel, dill and lemon.

Risotto with saffron bio from Kozani, shrimp, smoked eel, dill and lemon.

In addition, the menu recipes with fresh and marinated fish change daily according to the catch of the day.

“This is a small effort to promote the vision of sustainable gastronomy in our country featuring home-grown seasonal produce and highlighting the principles of sustainability through creative gastronomy,” the management of the GB Roof Garden Restaurant said.

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