During a lovely dinner in February 2023, Steve, Philippe and I decided to visit Athens during the – Catholic – Easter Holiday. As I was lucky to have the full Easter weekend – Saturday, Sunday and Monday – off, I booked flights and a room. Steve and Philippe arrived in the capital of Greece two days earlier. It wasn’t Orthodox Easter, so for the Athenians, it was a normal, low-season, weekend.

Kuzina was recommended by Stijn, a friend and colleague of Steve. ‘Κουζίνα‘ is ‘kitchen’ in Greek. But they left the omicron out and as with more restaurants and hotels in Greece, even the Greek text uses the Latin alphabet for its name.

Introduction

“In the heart of Athens, under the shade of the Temple of Hephaestus on the picturesque Adrianou Street (Οδός Αδριανού) lies the unique restaurant Kuzina. The old mansion where the restaurant is hosted keeps a hidden surprise for tis guests: the breathtaking view to Acropolis from its Tarazza!” Yes, Kuzina writes ‘Tarazza’, not ‘terrazza’. It may be something I don’t know what it is. 

Based on modern Greek cuisine chef Aris Tsanaklidis (Άρης Τσανακλίδης) creates a unique menu that makes Kuzina stand out for combining traditional cuisine and culinary inventiveness. 

Chef Aris Tsanaklidis

After completing his studies in Political Science, Aris Tsanaklidis has decided to pursue his true passion and study the art of gastronomy at the Culinary Institute of America.

In the years that followed he has cooperated with the most well-known restaurants in New York, Los Angeles, Washington DC, Japan, Hong Kong, Mexico and the Virgin Islands. 

“This variety of images, tastes, colors and cultures is what defined Aris Tsanaklidis gastronomic personality. Since 1992, when Aris Tsanaklidis returned to Greece, he has been established as one of the most creative and inventive chefs, with an intense fusion spirit and unique suggestions.”

“During the last years, Aris Tsanaklidis leads Kuzina’s team suggesting some of the most famous local specialties based on the purest ingredients of the Greek nature, presented in a matchless fusion way while presenting at the same time one of the most successful cooking shows on the Greek TV.”

The menu

The ‘Menu Degustation’ in April 2023 was very tempting.

• Sample of extra virgin olive oils from different geographical regions of Greece with olives, homemade bread & activated carbon.
• Sweet pumpkin soup with blue crab.
• Marinated octopus with lentil & wild greek artichoke.
• Risotto with beets, parmesan cheese, xinomyzithra cheese (ξινομυζήθρα), walnuts & beetroot.
• Venison with topinambur purée & morel sauce.
• Savoro sea bass with sea bream, pine nuts, capers, raisins, baby potatoes & rosemary.
• Bitter chocolate crémeux with bergamot mousse.

The menu was 50 euros per person and 25 euros for a wine pairing of half glasses of wine. 

The venison was replaced by rack of lamb. Steve doesn’t eat cheese. Philippe cant handle lamb goat or sheep or anything coming from these animals, such as cheese. The crew was very accommodating. The risotto was served without cheese and Philippe had tuna instead of lamb. 

For me, the pumpkin soup with crab, the octopus and the sea bass were the standout dishes. 

So?

Not only was the dinner delicious. The portions were small so you don’t have an overfed feeling. One exception perhaps is the dessert, which was too much for Philippe. As a chocolate queen myself, I ate it all. 

The “half” of the half glasses of wine were generous. 

So for a very competitive price we had a great evening on a great location. Kuzina is mostly to be recommended. Perhaps it’s not the most innovative or surprising meal ever, but the value for money is top notch. Top marks. 

Food, gastronomy and restaurants

• REVIEW | Restaurant Neon in Lier.
• REVIEW | Restaurant Le Train Blue at Paris-Gare-de-Lyon.
• MANCHESTER | Afternoon Tea at Richmond Tea Rooms near Canal Street.
• RIDE & DINE | Brussels Tram Experience.
• STUTTGART | Restaurant Plenum, in Baden-Württemberg’s State Parliament.
• REVIEW | Restaurant Ritzi in Stuttgart.
• VIENNA | Restaurant Steirereck.
• REVIEW | Restaurant Ventrus avec vue, La Villette, Paris.
• REVIEW | Restaurant De Godevaart in Antwerp.
• REVIEW | Restaurant SELSation in Hemiksem.
• REVIEW | Breakfast at the 5-star superior Botanic Sanctuary Antwerp.
• REVIEW | Dinner at DINS Santi Taura in Palma de Mallorca.
• REVIEW | Restaurant 273 in Utrecht.
• REVIEW | Restauracja Ritz in Gdańsk.
• REVIEW | Carlton President Hotel Utrecht Maarssen ft. Restaurant One24.
• REVIEW | Van Der Valk Hotel Hoorn.
• REVIEW | Restaurant La Grange aux Canards in Paris.
• RIDE & DINE | Orient Dining Express by Stoomtrein Maldegem-Eeklo.
• Afternoon tea at Fortnum & Mason in London.
• The German Gymnasium, Kings Cross / St Pancras, London.
• Hoftrammm, the tram dining experience.
• An airline meal for the holidays.
• More than, but also sausages: rich cuisine of Germany’s heartland Saxony, Franconia and Bavaria.
• Bars and drinks package on Majestic Princess.
• Restaurants and food on Majestic Princess.
• Food and drinks on board Royal Caribbean’s Serenade of the Seas.
• Comparing Royal Caribbean to MSC Cruises.
• Culinary, food and drinks markets in Antwerp.
• 5 (surprising) hotspots in Stockholm, Sweden.
• 8 food hotspots in Madrid for breakfast, lunch and dinner.
• POLAND | 3 hotspots of gastronomy in Kraków.
• Antwerp counts more bars and restaurants and notices rise of ‘fast casual’ eateries.
• ​In search of Belgian or Flemish cuisine in Antwerp.

Athens 2023

1. REVIEW | Antwerp city centre to Brussels Airport (Zaventem) Airport Express shuttle bus service.
2. REVIEW | Brussels to Athens with Brussels Airlines Airbus A319, in business class, early morning.
3. ATHENS | Monastiraki – Plaka – Syntagma – National Garden – Zappeion – Hadrian’s Gate – Temple of Olympian Zeus – Panathenaic Stadium.
4. Ancient Agora of Athens.