Winter tastes at the Olive Garden restaurant and bar on the 11th floor of Titania Hotel, located in the center of Athens, are based on a different approach to Greek gourmet. The newly introduce winter menu showcases the hotel's priority to utilize fresh local ingredients and to support local producers.
Olive Garden restaurant is an outstanding place to visit, and it has received many awards for its elegant environment and the gourmet cuisine. With a breathtaking, romantic view of the Acropolis and Lycabettus Hill, this restaurant offers a charming and hospitable ambience as well as exquisite gastronomic creations that satisfy even the most demanding tastes.
View from Olive Garden — Photo courtesy of Titania Hotel
The winter menu at Olive Garden expresses a unique variation of traditional Greek gourmet, with selections such as traditional Greek homemade pasta with goat's cheese, eggs and smoked pork; sea bream with giant baked beans, made with giant baked beans from the district of Prespes, leek, spinach, celery, fish roe spread, lemon cream, rice croquette, and ground bottarga; and the stuffed squid with smoked eel, made with leek and mushroom, chorizo oil, puree and cabbage couscous.
There's also the black pig “fricassee” with “ascolibri” wild greens in egg-lemon sauce, baked celery root puree, mushrooms and carob.
Greek gourmet dish at Titania's on-site restaurant — Photo courtesy of Titania Hotel
As you browse through the menu, certain selections will attract your attention with their originality and uniqueness. Just to mention a few, definitely try the frumenty with aged gruyere cheese and leek, ham, chicken’s crust and corn. Or try the bruschette with minced sausage, red peppers and tomatoes, cheese, vinegar and beetroot leaves.
The sea balls with fennel, Greek fish soup, lemon and vegetables also sounds delicious.
Healthy salads include mixed salad with cheese, smoked ham, pears, hazelnuts, aniseed-flavored vinaigrette and molasses or lentil salad with carrot, beetroot, valerian, raisins, goat cheese and mastic oil.
Those who like meat will definitely appreciate the black Angus beef neck with smoked potato, tabbouleh with dried tomato and thyme sauce; the Greek buffalo from Kerkini, made with buffalo sous vide, stew sauce, onions and potato cream; or the buffalo meatballs with tomato sauce, fava bean puree, fresh onions ragout, sheep cheese cream and Salonika bagel.
Other delicious dishes on the menu include chicken with “gitsiko” cheese, vegetables, coleslaw with yogurt and coriander and fava mayonnaise; peinirli, which is bread-style dough filled with beef tail in tomato sauce, “kasseri” cheese and semidried tomato; and the pastitsio with swivels, beef tail, mushrooms, béchamel cream and nutmeg.
For dessert, why not try the mouthwatering "broken" apple pie with cinnamon ice cream, or the roll with white and bitter chocolate served with chocolate-tahini ice cream?