Lolita's large windows and the red colour on the patio awnings and umbrellas catch the eye and create the desire to explore the interior where purple hues predominate. The imposing chandeliers and the hanging black-and-white photos of Italian stars and movies on the walls give the space a beautifully quirky character.
The large marble bar and the sparkling open kitchen complete the neat setting. In it, Dimitris Stamoudis, the executive chef of the restaurant's group, and Katerina Tsemanaki, the head chef of Lolita's, create dishes with an unmistakable Italian flair that does not lack creative twists.
The meal at Lolita's starts with sourdough bread and handmade focaccia served with herb butter. The veal carpaccio comes thinly sliced, sprinkled with Asiago flakes and artichoke chips, while the lemon vinaigrette and chimichurri mayonnaise lend a mildly acidic and spicy note.
The linguine Bolognese arrives with beautifully caramelised ground beef and the Parmesan cream tying the dish nicely.
The ossobuco "caponata" is equally delicious, with smoked aubergine puree, shallot confit, and tomato sauce.
Among the main courses, the exuberant bistecca Fiorentina stands out, accompanied by peppercorn sauce and truffle mashed potatoes.
The desserts by pastry chef Thanasis Stamoudi include the caramel tart with salted caramel, vanilla ice cream, and whipped cream with Madagascar, while the highly Instagrammable red velvet cake with red fruits, frosting cream and strawberry jam is perfect for those with a... sweet tooth.
It is worth noting that Lolita's operates from noon and live shows are organised every Friday and Saturday in the restaurant's basement, which has a dark, groovy setting.
Info: 340 Kifisias Avenue, Neo Psychiko, tel.: 210 7548350
Eleanna Gousi is a columnist for Cantina. Translated by Paul Antonopoulos.
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