Kioupia

Frommer's Review

Once rated by the London Guardian as one of the world's 10 best restaurants, this unique place offers an exquisite gourmet experience. Much-lauded Greek chef Michael Koumbiadis founded it in 1972 and he has uncovered the true harmonies of traditional Greek cuisine, using the best local ingredients and village recipes. In this elegantly decorated, rustic old house, the meal might begin with a choice of three soups, including the unusual trahanas, a Greek wheat-and-cheese soup. Soup is followed by an amazing array of appetizers: sautéed wild mushrooms, pumpkin beignee (dumplings), and savory braised red peppers in olive oil, accompanied by home-baked carrot bread and pastrami bread. The main dishes are equally superb -- broiled veal stuffed with cheese and sprinkled with pistachio nuts in yogurt sauce; or delectable pork souvlaki with yogurt and paprika sauce on the side. For dessert, try the light crepes filled with sour cherries and covered with chocolate sauce and vanilla crème. Many of the foods are prepared in clay pots in a traditional wood-burning oven, source of the faint woodsy scent permeating the restaurant. The grand fixed-price meal, like the Orthodox liturgy, requires fasting, devotion, and time (roughly 3 hr.).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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