Giagia Koukou Athens

Layers of slow-cooked lamb, eggplant, and béchamel foam, deconstructed and reimagined.

Grilled octopus with a silky fava purée, caper berries, and smoked paprika oil.

Crispy filo spirals filled with spinach, feta, and a hint of mint, served with a lemon-dill crémeux.

Slow-braised lamb shank with confit garlic, wild oregano, and baby potatoes, baked in parchment paper.

Tender marinated pork shoulder, warm pita bread, tzatziki spheres, and a vibrant tomato-cucumber salad.

Delicate layers of filo pastry, pistachios, and honey-rosewater syrup, presented as an edible flower.