At the corner of Nikis and Navarchou Nikodimou Streets, where the district of Syntagma meets Plaka, “333 & Chef’s Workshop” is a new and interesting addition to the gastronomic map of Athens. In this all-day, small, urban-style restaurant and bar, coffee comes to the table with beignets (the traditional New Orleans doughnuts sprinkled with caster sugar). The beignets, along with the pancakes, are the pièces de résistance of the brunch, which also includes French toasts with poached egg, salmon and avocado, and pancakes with sweet baby carrot pickle with ginger cream. The kitchen, with Nikos Mikropoulos at the helm, has a Mediterranean basis and a fusion attitude, and is particularly fond of pasta, such as the linguini with cured ham, San Michali cheese and poached egg, and the rooster that is slowly cooked in wine and then stir-fried, before being served with pasta and shrimp bisque. A list of 30-40 organic wine labels from the Greek, French, Italian and Spanish vineyards selected by Spiros Nomikos, and the cocktails created by Xenophon Softis and Thanassis Takiris round out the package. However, the personality of this new hangout has another aspect: the top level “hides” another concept, the “Chef’s Workshop,” with a table that seats fourteen people, which will host themed interactive events, wine/cocktail pairings and pop-up appearances by well-known chefs from the culinary scene of Athens and beyond.
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