It is called Simul gastronomic situ and opened last Spring in the heart of Athens in a magnificent courtyard in the center of Kolonaki. Led by chef Nikos Thomas, a young man with a great love for cooking and tenure next to well-known names of the Greek restaurant, the kitchen flirts daily with genius proposals in dishes of the day such as fresh fish that the chef supplies from fishermen in Evia and the Kolokasi Sotiras!
The spring fixed menus that the restaurant presented a while ago were pure enjoyment and they did not lack the local product of Sotira, which a while ago gained the Certification from the European Union as a Product with a Designation of Origin.
In the fixed menu, one could start with a Salad with steamed vegetables, smoked marinated trout and kritamo and enjoy the main course with Fresh grilled squid with zucchini, leek and sombrasada and finish with a dessert Lemon paste with white chocolate.
Note that in gastronomy the definition in-situ refers to the art of cooking with the available raw materials depending on the time or season you will cook. At SIMUL the flavors are created based on the fresh ingredients and the creativity of the day. His team serves the cuisine that accepts, respects and transforms timeless influences into something new, aiming to inspire an interactive relationship with flavors.
You will find it: 63 Ypsilantou, Kolonaki, tel. 2107224737, Daily 14:00 - 24:00, Monday closed.
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Source: Newsbeast.gr