George Phytagoridis and the brothers Angelos and Kostas Bouras, founders of Louis Bistrot and Kuko's The Bar, set up another restaurant venture in the historic centre of Athens, Salome.
They took up a position in a corner and fully renovated neoclassical building in Kalamioto, among the old textile shops but also the new bars, cafés and restaurants of the area. Salome sets up its tables throughout the day on the cobbled pedestrian street and in the hall with the huge bar, which is reminiscent of a European bistro.
Chef Andrea Bellou is at the helm of the kitchen.
"Our flavours are Greek and Mediterranean. We plan to refresh our menu frequently, changing some of our dishes every three to four months,” the chef tells me.
The current dinner menu - with raw dishes, cold and hot appetisers, vegetables, as well as creations with fish, seafood and meat - satisfies all dietary preferences.
Among the salads, the one with red and yellow beets, burrata, framboise vinegar and hazelnut pesto stands out, which gives a beautiful crunch. In the raw fish dishes, the sea bass carpaccio with fennel, olive, fresh marjoram and lime is special, while in the raw meat dishes, it is accompanied by the buttery toasted sourdough bread, beef fillet tartare with capers, mustard, gruyere and pickled shimeji mushrooms that offer an elegant acidity at the plate.
Also worth trying is the exuberant beef marrow served with sourdough bread and apple chutney. There are stewed and grilled options for the main courses.
The wine list, under the supervision of George Alexiou, includes approximately one hundred and fifty labels from the main Greek vineyard, without missing international options with flavours that nicely complement those on the menu.
The service at Salome is also Mediterranean, which adds extra pleasant touches to the whole experience.
Info: 15 Kalamiotou, Athens, tel.: 210 3318778.
Photos: Anna Tasiula
Eleanna Gousi is a columnist for Olive Magazine.
READ MORE: Oh! Dio Athens: Tastes of modern Greek cuisine by Stavriani Zervakakou.
