Hytra
With its breathtaking view of the Acropolis from the 6th floor of the Onassis Arts Center, Hytra features minimal décor and menu, imaginative dishes and two awards: a Michelin star and Toque d'Or. Deconstruction specialist Nickos Karathanos, a young Michelin star-awarded chef who designed the menu, transforms iconic Greek dishes such as moussakas and moves them into the future. Karathanos’ moussakas arrives in the form of potato filled with minced meat, while eggplant adds its distinctive flavor. It is accompanied with a highly aromatic broth hidden in the beautiful fog of dry ice. The taste is exceptional on its own, with lots of layers of flavor and texture. Executive Chef Tasos Mantis was previously the sous-chef for Peter Goossens, the three-star chef-patron of Belgium's Hof Van Cleve. His quail with farro, chestnuts, truffle and Cretan sour cheese is a superb dish. The chef’s garden is a feast of herbs, edible flowers, colorful shredded vegetables and hazelnut vinaigrette. And the rice pudding with pear and honey ice cream is a favorite. Hytra is a must-try.
