Hotel Grande Bretagne: GB Roof Garden & Tudor Hall Restaurants present their new seasonal menus

Iconic Hotels Grande Bretagne and King George, heightening their standards in gastronomy, proudly present the new seasonal menus of GB Roof Garden and Tudor Hall Restaurants for this winter. 

Executive Chef Asterios Koustoudis with his experienced team of Chefs and with absolute loyalty in their sustainability vision, choose the best local ingredients, put their expert culinary skills at the forefront and captivate their guests with imaginative dishes, divine flavors, images and aromas.

At the all-time favourite Athenian spot, the GB Roof Garden Restaurant, talented Chef de Cuisine Nikos Liokas with significant experience in renowned London restaurants, has designed with great expertise an exciting “fine comfort” menu with Mediterranean influences and genuine nostalgic flavours. Dishes are being created utilizing fresh seasonal and high-quality ingredients with emphasis on organic locally sourced products of small producers and food provenance is specially denoted on the menu card. Discover sophisticated dishes with intense wide-ranging flavors; starring the grilled calamari with smoked fish roe sauce, the pumpkin risotto with ‘ladotyri’ cheese from Zakynthos island, the chargrilled potato from Naxos with ‘beurre noisette', cauliflower purée, fermented leek and Naxian graviera sauce as well as the delicious grilled lamb - shoulder, chop and carré - served with roasted potato, black garlic mayonnaise and yoghurt sauce. The beetroot salad with goat cheese, cumin, falafel and crunchy quinoa and the linguini with ’nduja’, garum sauce, botargo and lime infuse an international flair to the menu. Various types of fresh sourdough bread are served straight from the oven of the historic hotel's new bakery. 

At the revamped and opulent Tudor Hall Restaurant, distinguished Chef de Cuisine Nikos Leivadias, carrying a long and successful work experience in modern fine dining, unfolds his imagination and adds a new dimension to the Greek cuisine. The refined dishes of the menu feature high aesthetics and unrivalled taste spotlighting a contemporary version of traditional Greek ingredients. The welcome canapés are nothing less than small mouth-watering masterpieces that set the scene for the dining experience that follows. To mention just a few, there is smoked eel with pickled cucumber and caviar, beef tartare with cream cheese and truffle, handmade organic tomato paste with breadsticks and five different types of bread from the in-house bakery. The outstanding starters of the menu include the white asparagus risotto with a confit egg yolk, Naxos graviera, leeks and capers as well as the langoustine duet –grilled and tartare- with coriander, lime and roasted pistachio. Among the most delectable and sophisticated main courses on the menu are the cod with lobster and carrot, the free-range chicken breast with mushroom puree, truffle and ravioli filled with chicken leg as well as the beef brisket with potato and wine-berry sauce.

For the wine connoisseurs, Head Sommelier Evangelos Psofidis proposes exquisite wine pairings that will enhance your culinary experience and curates the restaurants’ awarded wine list.