Botrini's Restaurant Athens
| Vasileos Georgiou Defterou 24, Halandri Athens |
5 priser
9.60/10.00 |
|
+30 21 0685 7323 |
|
Botrini's Restaurant Athens på kartet
Vurdering
STAVROS GEORGIADIS (23.09.2017 16:52)
Modern taste
Modern taste
Dimitris Gian (21.07.2017 00:04)
I had the menu My origins. The swordfish carpaccio was excellent with a little chilli sorbet in the middle. The octopus was tender and delicious. The pasta with duck was great. The veal cheeks were fantastic. I was very satisfied.
I had the menu My origins. The swordfish carpaccio was excellent with a little chilli sorbet in the middle. The octopus was tender and delicious. The pasta with duck was great. The veal cheeks were fantastic. I was very satisfied.
DIMITRIS RIZOGLOU (17.07.2017 23:54)
Great service and amazing dishes! Very unique.
Great service and amazing dishes! Very unique.
Nikos Spanoudakis (23.05.2017 17:18)
Everything from the service to the food was perfect, I think it deserves more than 1 Michelin star!
Everything from the service to the food was perfect, I think it deserves more than 1 Michelin star!
Dimitrios Spyropoulos (31.03.2017 15:26)
The whole experience in the Michelin-star restaurant can easily be compared to a ritual. We tried the menus My Origins and Travelling. The process began with a warm gesture by Mr. Botrini and appetizers offered with an introductory description from the waiter, while we have to note that each dish had different design and was served with a different temperature. The pizza was notable for its excellent sauce with a mature sense of the other ingredients. The macaroons were pleasantly interim note while the egg had smooth creamy, slightly salty flavor with little surprises as you dig into it. The swordfish was probably the best dish elaborately framed with the remaining ingredients, a real choreography with each element transitioning marvellously on the palate. The octopus was stuffed and was surrounded by the foam, and despite the technical and elaborate decoration you were not fully persuaded that it's more delicious than a traditional juicy grilled octopus. Beetroot that followed was crystallized, and felt as flavoring fragments that melted candy in the mouth and blended harmoniously with salty goat cheese. The Foie Grass in combination with swordfish was not at the same level because both flavors were very sweet without creating special contrast between them. The as Carbonara was excellent, tasty, simulating the taste of Carbonara with an even more innovative feeling and an unexpectedly generous quantity. The paste Cacio E Pepe, was pleasant and al dente. Bourdeto, rich and delicious with sauce that was combined with a spicy sense of mushrooms. Deer with pearls was extremely tasty and tender where the flavor was combined beautifully with the sweet cream. Cod was a highly technical demonstration accompanied by zucchini in four different aspects. The Submarine, beautifully presented and deliciously sweet, served in small spheres that burst in the palate. The Tzatziki was delightfully sweet and original-presented as a natural landscape also excelled along with the original Pina Colada, but perhaps the best dessert was the Çorek A La Greca, that offered every good quality of the famous dish in an exceptional, unique execution. In the end, Mr. Botrini offered us Grappa, while the waiter accompanied us with his umbrella till the parking spots offering both great and courteous service, that makes you wonder if you have ever experienced something similar before.
The whole experience in the Michelin-star restaurant can easily be compared to a ritual. We tried the menus My Origins and Travelling. The process began with a warm gesture by Mr. Botrini and appetizers offered with an introductory description from the waiter, while we have to note that each dish had different design and was served with a different temperature. The pizza was notable for its excellent sauce with a mature sense of the other ingredients. The macaroons were pleasantly interim note while the egg had smooth creamy, slightly salty flavor with little surprises as you dig into it. The swordfish was probably the best dish elaborately framed with the remaining ingredients, a real choreography with each element transitioning marvellously on the palate. The octopus was stuffed and was surrounded by the foam, and despite the technical and elaborate decoration you were not fully persuaded that it's more delicious than a traditional juicy grilled octopus. Beetroot that followed was crystallized, and felt as flavoring fragments that melted candy in the mouth and blended harmoniously with salty goat cheese. The Foie Grass in combination with swordfish was not at the same level because both flavors were very sweet without creating special contrast between them. The as Carbonara was excellent, tasty, simulating the taste of Carbonara with an even more innovative feeling and an unexpectedly generous quantity. The paste Cacio E Pepe, was pleasant and al dente. Bourdeto, rich and delicious with sauce that was combined with a spicy sense of mushrooms. Deer with pearls was extremely tasty and tender where the flavor was combined beautifully with the sweet cream. Cod was a highly technical demonstration accompanied by zucchini in four different aspects. The Submarine, beautifully presented and deliciously sweet, served in small spheres that burst in the palate. The Tzatziki was delightfully sweet and original-presented as a natural landscape also excelled along with the original Pina Colada, but perhaps the best dessert was the Çorek A La Greca, that offered every good quality of the famous dish in an exceptional, unique execution. In the end, Mr. Botrini offered us Grappa, while the waiter accompanied us with his umbrella till the parking spots offering both great and courteous service, that makes you wonder if you have ever experienced something similar before.
