Food & Wine Experience

The contemporary Greek cuisine, the contemporary Greek winery and the contemporary Greek and international Art meet at the Basil & Elise Goulandris Foundation

Haris Antonopoulos, chef of the IT group, creates a specially designed menu combining creative Greek flavours with wines from the Kir-Yianni Estate.

What is truly like to dine in a museum restaurant at the time when the art collection is resting?

How can a wine’s profile stand out with the right gastronomic combination?

How can a spring’s night inside an Athenian patio take you on a culinary journey?

You are invited to live this experience in the restaurant that can be found at the mezzanine of this unique building with a menu conceived for the occasion, paired with labels from the Kir-Yianni Estate.

The event takes place in the framework of This is Athens City Festival.

Menu

• Amuse Bouche with Kir-Yianni Sauvignon Blanc Droumo 2021
  Quiche with “anevato” cheese and pistachio, asparagus cream, fennel and “siglino” meat from Mani
  
  
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• Appetizer with Kir-Yianni Assyrtiko Tarsanas 2018
  Grouper fillet carpaccio, accompanied by Messolonghi roe, lime and Basque pepper
  
  
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• Main course with Kir-Yianni L’Esprit du lac 2021 (Rosé) Xinomavro
  Grilled Guinea Fowl fillet, with artichokes, date chutney and lemon thyme jus
  *vegetarian option available (pasta braids from Chios with fresh zucchini and mastic cream)
  
  
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• Dessert with Kir-Yianni Chrysogerakas 2017 (Dessert Wine)
  “Galaktoboureko” with juniper, kumquat and macadamia

Participation: 50€ per person
Seats are limited

Pre-sale your tickets at: viva.gr