Athens’ Coolest Restaurant: Indulge in the Art of Greek Gastronomy through the Seasons

London, UK 24 June 2024 – NYN ESTI, an artistic concept restaurant in Athens, celebrates the Summer solstice by unveiling an all-new seasonal menu featuring unique flavour pairings inspired by the change of seasons. Located within the esteemed National Museum of Contemporary Art (EMST), the restaurant is known for taking patrons on an artistic journey through the rich tapestry of Greek culinary heritage. It’s guided by the visionary Head Chef Stamatios Misomikes who merges gastronomy with visual arts and technology so that every bite tells a story.

NYN ESTI is part of the esteemed Nice n Easy Group known for pioneering healthy-gourmet gastronomy in Greece since 2008. Situated at the nexus of where good food and chic ambience meets healthy lifestyle, NYN ESTI continues the Group’s farm-to-table philosophy. Its seasonal menus feature fresh organic ingredients almost exclusively from local Greek producers, offering patrons responsibly-sourced and ethically-farmed traditional recipes that harmoniously balance the familiar and the modern.

Introducing the “Biotope” Spring/ Summer Menu 

A tribute to Greece’s diverse topography, the Summer menu showcases the country’s diverse biodiversity, flora and fauna with a choice of vegetarian, terrestrial, and marine protein journeys. Each menu is meticulously curated to deliver more than just a meal; it is a passage through time, crafted to awaken the senses to the change of seasons with every course. Available as both a tasting menu or selection of individual dishes, the “Biotope” menu is refreshed twice a year to reflect the passage from Spring/ Summer to Autumn/Winter.

Capturing the graceful farewell of Winter and exuberant arrival of Summer, the newly unveiled menu represents a radical departure from the previous menu by showcasing an array of dishes infused with vibrant frozen and spicy elements as a homage to the poetic transition. These contrasting components, inspired by the natural forces of ice and fire, create a culinary dichotomy that serves as the chef’s commentary on the current state of the planet – a warming and cooling of extremes – translating into an fascinating and flavorful immersive experience.

The new menu is a masterful embodiment of sensory delight, meticulously crafted to engage not just the palate but all five senses with each dish presenting a vibrant tapestry of flavors, aromas, and visual allure that epitomizes Greek gastronomy. From the dazzling hues of freshly harvested produce to the intoxicating aromas of carefully chosen herbs and spices, every element is designed to create a rich sensory experience.

Featured dishes include the “Tacos,” a Rhodian bread creation adorned with smoked cashew cream and a burst of frozen herbs, and the exquisite tempura-fried zucchini accompanied by a sea buckthorn vinaigrette, chamomile sorbet, and a fiery sauce infused with loquats and chamomile. The menu also introduces a refined version of Rhodian honeyed cheese, delicately enhanced with acacia, beeswax, and apricot. Each offering narrates the essence of the season, with ingredients like tender lamb, fresh asparagus, broad beans, loquats, and fragrant orange blossoms taking the spotlight.

Cocktails that Celebrate Art 

Mixologist Thanos Mousoulis elevates the dining experience with his “Liquid Gallery,” a meticulously curated cocktail selection that celebrates iconic artists and artistic movements. This exquisite collection includes handcrafted artisanal cocktails like the “Chilli Strings by Ishii Kakuko,” a bold fusion of tequila and chili, and the “Composition by Pierre Mondrian,” an intricate blend of gin, parmesan, tomato water, and char. Each cocktail is thoughtfully crafted to harmonize with the vibrant flavors of the Summer “Biotope” menu, offering a refined and sophisticated counterpart to the restaurant’s extensive wine list.

Sustainability at the Core 

NYN ESTI stands as the Nice n Easy group’s flagship for sustainability where responsible gastronomy is not just a practice; it is the very essence of the restaurant’s philosophy. Patrons can be assured that they are not only savoring the freshest locally sourced ingredients, but also supporting ethical farming practices which promote ecological balance, preserving the very natural environment the menus showcase.

The restaurant’s robust waste management strategies further underscore this commitment and include a meticulous recycling programme and innovative partnership with Fargeco Hellas Ltd., a local food waste management company. The restaurant also sources products from suppliers who utilise reusable containers and packaging, and has even adopted eco-friendly materials like potato-based film wrap and reusable utensils.

The result, a culinary odyssey where every dish is a celebration of sustainable gastronomy that seamlessly blends sophistication with sustainability, delivering a dining experience that is as exquisite as it is deeply respectful of the planet.

Meet the Chef 

Chef Stamatios Misomikes is a luminary in the realm of gastronomy who seamlessly marries Greek culinary traditions with avant-garde techniques. His profound dedication to sustainability and culinary mastery imbues each creation, transcending basic ingredients to craft exceptional dishes that pay homage to Greece’s rich gastronomic legacy, underscored by a steadfast commitment to sustainable practices. At the heart of his restaurant’s philosophy lies a transformative culinary experience—a meticulously curated voyage of taste that not only delights the palate but also illuminates the history, artistry, and sustainable ethos intrinsic to Greek culture.