A distinguished chef, Nikos, having a life-long love and passion for cooking, worked his way up in renowned restaurants in London for several years including Fera at Claridge’s, Davies & Brook by Daniel Hamm and Hide restaurant, acquiring significant experience and expertise.
With Mediterranean culinary influence, he has designed a fine comfort menu for GB Roof Garden Restaurant with an authentic wide-ranging flavor palette and each of his creations is a nostalgic dining journey.
GB Roof Garden’s menu philosophy embodies the locality and seasonality of the raw materials, elements that are creatively highlighted in all the new summer dishes.
Featuring intense and genuine taste, dishes are being created utilizing fresh seasonal and high quality ingredients with emphasis on organic locally sourced products of small producers and food provenance specially denoted on the menu card.
Vibrant dishes not to be missed are the seabass tartar, the Tsakonian eggplant with garlic and tomato glaze, the handmade ravioli filled with manouri cheese from Vlasti and the crispy sourdough bread on its side, the grilled grouper with artichokes cooked in wine and the slow-cooked leg of lamb.
As for the sweet epilogue, under the umbrella of the award-wining French Pastry Chef Arnaud Larher, the new talented Pastry Chef Alexandros Koufas introduces a summer dessert menu, while also composing his own imaginative desserts for the restaurant’s degustation menu.
For the wine connoisseurs, Head Sommelier Evangelos Psofidis curates the restaurant’s exquisite wine list and wine pairing menus.
“A culinary journey to the bountiful harvest of the Greek countryside and sea begins, filled with flavors, colours and aromas, which aims to deliver authentic moments for guests in the heart of Europe’s oldest capital,” says the restaurant’s management.