Destinations possess many features promising new discoveries, including within ourselves. We tend to primarily associate certain places with summer, but this connection can deprive us of fascinating experiences at other times during the year.
Astir Vouliagmenis is such a destination, one that is difficult to categorise. The place is authentic yet never complacent. It constantly reinvents itself, displaying great intelligence in doing so. Its overall offering encapsulates all four seasons as well as the principles of pleasure. Four Seasons Astir Palace Hotel Athens awaits you during the autumn and winter seasons for memorable experiences. It possesses all that a destination needs to offer guests quality time.
Athens Riviera jewel of shining glamour
Situated a half-hour drive from the centre of Athens and 24km from Athens International Airport Eleftherios Venizelos, Astir Vouliagmenis’ accommodation and dining experiences satisfy even the most demanding of guests. This facility, surrounded by pine trees, is a retreat offering serenity and relaxation.
The restaurants at Four Seasons Astir Palace Hotel Athens, serving as a bridge that links the present and future of gastronomy, offer special reason to be visited this time of year. Distinguished chefs create dishes with feeling, served at superb settings of meticulous design.
Matsuhisa Athens, one of the leading gastronomic destinations for winter
A lit fireplace, view of the sea’s wide open blue through the window, and dishes prepared for profound high-end gastronomic pleasure are features making up the winter-season dining experience at Matsuhisha Athens. This multi-award winning restaurant, honouring the principles of Japanese fusion and the world-renowned Nobu cuisine, awaits you at its cosy environment for winter.
Rich flavours triggering the senses, enjoyed within exquisite surrounds that have been shaped with the most modern décor styles intact, remain embedded in the memories of the restaurant’s guests.
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Matsuhisa Sundays
On Sundays, Matsuhisa restaurant enthusiasts can enjoy an early-lunch menu at their favourite gastronomic destination.
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The high-end menu by Executive Chef Tony Vratsanos and Head Chef Thomas Kourakos is complemented by signature cocktails and premium spirits that can be enjoyed at the elegantly designed Umi Bar space, the world’s first bar created by restaurant founder Nobu Matsuhisa.
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Just launched, on November 4, the Food & Wine Pairings experience has returned to Matsuhisa Athens for four consecutive weeks. Diners have the opportunity to enjoy a full menu of five signature restaurant dishes combined with wines from renowned Greek wineries, at 100 euros per person.
The wine producers taking part in this year’s the Food & Wine Pairings experience at Matsuhisa Athens are: Canava Chrissou – Tselepos, Santorini (4/11); Dalamara Winery (11/11); Lacovino Winery (18/11); and Oinotropai Estate (25/11).
Matsuhisa Athens: 40 Apollonos (Four Seasons Astir Palace), Vouliagmeni
Telephone reservations: +30 210 896 0510
Opening Hours: Mon-Sat, 19:30-00:30, Sun 13:30-23:00, www. www.matsuhisaathens.com
Best brunch sessions in the city at Mercato
Mercato is the meeting point for traditional Italian gastronomy and urban-culture brunch. The view of the Saronic Gulf from the 5th floor’s Nafsika Sea-View Garden Room at Four Seasons Astir Palace Athens promises an uplifting experience for your autumn Sundays. Italian chef Sergio Favata ensures the use of top-quality fresh ingredients for all dishes included in the restaurant’s multilayered menu that will satisfy even the most demanding of foodies.
A wide range of artisanal cheese and charcuterie varieties, fresh salads, antipasti, an oyster bar and fish selections at the buffet are balanced with classic brunch offerings such as US Prime Beef Burger and “Mercato” Eggs Benedict, as well as Italian-style flavours such as Risotto alla Milanese or Lasagna Vegetariana with parmesana velouté and smoked Scamorza.
The Live BBQ station that has been added offers a range of premium cuts, fresh seafood and seasonal vegetables. The extensive menu is made complete with original and imaginative appetisers as well as classic cocktails and impressive desserts, the Triple Chocolate Mousse and tweaked Mercato Tiramisu being highlights.
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The tastefully designed spaces of the main restaurant area, the spritzeria, as well as the veranda, offering a unique view, await you between 13:00 and 16:30 for a standard-raising brunch experience.
Telephone reservations: +30 210 8901000
Price: €85 per person
Website
Gastronomic experience in Athens, Paris and Los Angeles via Beefbar Athens
The gastronomic brainchild of ingenious entrepreneur Riccardo Giraudi, Beefbar Athens has established itself as yet another post in the gastronomic journey offered by the Athens Riviera. Astonishing proposals by gifted chef Panagiotis Retzis merge with street-food principles and comfort-food selections for a balance between originality and traditional authenticity.
Beefbar Athens promises a gastronomic journey covering Athens, Paris and Los Angeles.
The registered and iconic Relais de Paris sauce, available through an exclusive association with Beefbar, is a highlight on the lunch menu, served between 13:00 and 16:00. Iconic Steak, Tender Veal and Chicken Surpreme are served with Sauce Originale Relais de Paris, while a delicious cream added to the Double Relais Cheeseburger takes its flavour to another dimension. The range of choices offered by Beefbar Athens makes the spot ideal for business lunch breaks offering rest and pleasure during demanding days.
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The meat-oriented brunch menus aim to arouse the curiosity of foodies. Sweet and savoury comfort creations dominate, while inspired cocktails add a special touch to the brunch menu. Also, the view of the Saronic Gulf from the Beefbar Athens veranda offers an ideal setting for a special gastronomic experience.
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New and upgraded cocktail proposals, very inspired, combine authenticity and originality, offering a special touch to Beefbar Athens’ brunch menu. High-end gastronomy enthusiasts are given the opportunity to combine their meals with classic cocktails that have been twisted slightly into Beefbar versions, all to be enjoyed with an incredible view of the Saronic Gulf from the Beefbar Athens verenda.
Much-discussed signature dishes such as American Black Angus Chateaubriand, the impressive Wagyu Tomahawk from Australia, or the renowned Kobe Beef Emperor’s Cut from Japan are accompanied by special comfort-food choices. This November, the restaurant is open for dinner, Wednesdays to Sundays, between 19:30 and 01:00.
Telephone reservations: 30 210 96 70 700, www.beefbar.com
Pelagos’ special seafood flavours
Carrying Mediterranean inspiration and focused on local flavours, the Pelagos restaurant at Four Seasons Astir Palace offers its own proposal highlighting seafood, an admittedly challenging category in culinary creativity.
Chef Luca Piscazzi promises an unforgettable gastronomic experience with fresh fish and seafood featuring in his creative dishes. His astonishing fish recipe combinations are combined with highly original appetisers.
The menu is made complete with lamb and wagyu beef selections, while refreshing dessert selections offer a delightful aftertaste following the main culinary experience.
This chef, who insists on highlighting the rich flavour and aromas of top-quality ingredients, avoids any form of extravagance while pursuing an innovative path as he experiments to bring forth the full potential of each dish. He applies processing techniques associated with meat to fish and seafood for a personal philosophy promising to delight diners.
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“We obtain most of our raw materials from local suppliers, mainly fish and seafood caught in a sustainable way, while ensuring that nothing goes to waste. If we are preparing a large fish, we will serve the raw part, make cream using the belly, and, if it has eggs, keep them to make bottargo (roe). Fish, like vegetables, are seasonal. I always ask my fisherman for information on which fish to use,” explains Luca Piscazzi.
Special starters, getting the culinary journey underway, include tuna tartare with zucchini trompette, cubeb pepper, pistachio ice cream and bay leaves. Signature dishes include sea bass with artichoke, mastic and smoked caviar, as well as Kagoshima Wagyu with coeur de boeuf tomato, tsukudani, potato and smoked eel.
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Three degustation menus featuring four to eight dishes offer complete culinary combinations. The wine list honours the Mediterranean coastline, features special labels from Bolgheri to Burgundy, as well as unique selections from Greek wineries.
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The restaurant’s association with the sea is also reflected in its design, created by architecture and interior design office Μartin Brudnizki Design Studio. The Martini Bar at Pelagos has a 60s ambience. It has hosted jet-set personalities that are a part of the hotel’s history. Experienced mixologists create original cocktails using premium spirits, fresh juices as well as Mediterranean herbs.
Opening hours: Tue-Sat, 19:00-22:00
Telephone reservations: +30 210 890 1190
Website
Astir Vouliagmenis awaits guests for discovery of its many dimensions in terms of flavour, images, settings and personnel. Four Seasons Astir Palace Hotel Athens promises a complete travel experience arousing senses and emotions.
