GEORGE V MAGAZINE
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In the restaurant, tire shop in Koukaki, top-notch audio experience combined with creative cocktails and dishes with a contemporary flavour profile. I reach the old tires in the street, Odysseas Androutsos 17 in Koukaki on a Thursday night. One of the three owners, Explain in details the nature of a Hi –Fi Bar. With these sera was set up in the athenian audience here and about a month away, the tire shop.
Music Selectors, Dj’s and producers will rotate here regularly touching a wide musical spectrum. From soul, disco and Brazilian funk until the sounds of today, in an endless musical journey.
In an old tire shop. well, that successfully combines all those distinct features from the previous use of the walls and ceiling, combined with curtains and couches in purple color, tables and chairs reminiscent of school classes and intense inox a ετεροκλήτου industrial character customization, the “tire shop” opened its doors as a space that expresses the new – μπιστρονομική voltage by combining the art of food with the vibrant atmosphere of the music and the cocktails. A list of six compositions that caters to the Christos Vagenas of the Noema of Mykonos with the names of famous tires and ideas such as BREMBO.
A negroni with kumquat and rosemary.
The gastronomic part of the inspiration for the menu, chef Thomas Matsas (in Athens, we meet him again in Striggla in Maroussi and in the Pâppu the Dove) and the person responsible for the daily implementation of the Panagiotis Sarris, show a single card, without distinctions of categories with twenty compositions in their entirety and all the elements that characterize the modern culinary checks in a capital city that loves any traditional grafted with international influences in materials and styles. Roasted carrots are combined here with yogurt enriched with peanut butter.
Beets and orange and a pumpkin soup came in front of us, with intense aromas of ginger, and cave-aged gruyère. In “ointments for the beginning of the dinner you will find a delightful Parnassus (an acidic soft cheese made from sheep’s yoghurt in the region with the addition of things such feta and salt) with honeycomb. In the menu there are dishes such as the traditional meatballs with mint and yogurt spices, fried collars from grouper with homemade tartare and compositions that highlight the emergence of previously unknown in the tables of Athens, until recently, of raw materials, such as the bolognese sheep with pecorino Amfilochia.
There are dishes that have such already all-star options such as roasted free-range chicken with a spicy and aromatic glaze. “It was great εύχυμη and tasty flesh, but, above all, the bones. At the same time also roasted Brussels sprouts. But I can’t not dwell on two plates, where the pungent aged feta played a dominant role, and I observed to exist in each table. I speak for the stew with chunks of beef railroad and the tagliatelle with pesto from pistachios.
At some point my attention won a lobster tail with French fries . A dish that is not consistent with what I described before. I’m glad the little changes that will follow early next month will not be located in the directory according to the chef, Matcha, while plates with winter’s character, as a black pig with chestnuts and mushrooms and a cooked fish with strong French influences on Friday, will find their place on the menu.
George Miliotes from the The Court of Master Sommeliers Americas Sommelier and winner of the National contest for 2024, in addition to the transfer of knowledge of the wine design on the list, has proved to be an excellent host at the Wine Bar George in Disney Springs, assisted by one of the most unpretentious hospitable groups that I’ve met the last time.
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