Periklis Koskinas, Manos Zournatzis, Vaggelis and Spyros Liakos, Nikos Karathanos and Spyros Pavlidis as chef de cuisine work together to offer a unique menu at this Athens restaurant.
"Our relationship is expressed through a creative procedure of five, around a table," the chefs say.
They consider cooking an act of offering and share a common culture and approach to food. They believe in the virtue of hospitality and desire to offer customers a high level of service, too.
Dining space at Cookoovaya — Photo courtesy of Cookoovaya
These chefs collaborate not only for the perfect taste, but also for food that's sustainable.
"The food you will taste is clean and light, without frills or unnecessary sophistication," the chefs add.
Guests at Cookoovaya can taste three different menus: one every evening from Tuesday to Sunday, a different one for lunch from Tuesday to Saturday and another for Sunday lunch.
The attractive decor, which combines classic elements with a contemporary touch, and the relaxed atmosphere make this restaurant a pleasant place to enjoy a meal. Situated very close to the Hilton Athens, it's convenient to reach. Cookoovaya's ideal also for business lunches or special occasions.
The simple but varied menu at Cookoovaya is based on wisely chosen ingredients, combined in interesting ways. Healthy, fresh salads include cauliflower with gorgonzola; lettuce with chicken and stuffed eggs; and Athenian salad with white grouper, carrot and celery, just to mention a few.
Traditional pies such as cheese pie with feta and soft mizithra and wild greens pie with aromatic herbs are also an interesting feature.
They also offer meat and fish dishes for all tastes: black pig skewers with crispy bread and tzatziki; stuffed squid with spinach, rice and fennel; chicken with mushrooms and gruyere cheese; fried pork with bain marie egg and potato salad; and spaghetti with veal, pork and truffle sauce.
Other delicious selections include the parsley and peppermint meatballs; the grilled beef burger with steamed seasonal greens; the slow-cooked goat shoulder with fermented milk, wheat puree and Greek yoghurt; the beef with cinnamon and tomato sauce, served with fried potatoes; and the classic carbonara.
For dessert, the choice is a difficult one. Maybe go for the rice and milk pudding, baked bananas with ice cream and chocolate, the pear tart with vanilla ice cream or the chocolate truffle.