Funky Gourmet

Funky Gourmet is pioneer of inovative Greek cuisine. The chefs play with taste, texture and appearance, although sometimes through exaggerations, they manage to have a remarkable result. In the year 2014 Funky Gourmet acquired a 2nd Michelin star and I believe it deserves it.

FOOD

The dinner started with amuse bouche.

The first dish was “mastiha”, a composition of liquid Chios mastic in a croquette and some gel Chios mastic. These two spheres were served on a tree trunk. Really interesting flavors that I enjoyed with the gel being my favorite. Distinctive and fresh flavors that easily whet your appetite.

Next on the list was salsify in chips form, on top of “Taramas” (fish roe) mayonnaise.

Urchin with salt and lime. Urchin is my favorite sea food, especially with a little bit of lemon which I add, after I gather them from the sea. Thus I shouldn’t include my opinion about this dish because I am predisposed about how urchin should be eaten. However, I can’t resist not saying that the dish lacked the taste of “sea”.

“Picnic” with “tapas” or “meze” assortment including breadsticks and mayonnaise, meatballs, sandwich filled with gelled bacon and quail egg. The egg, which I was afraid of its smell, was the best out of the four.

Buns from Thessalonica, cream cheese from Crete and “fleur de sel” from Cythera. The bun was excellent (with a lot of sesame and a perfectly balanced flavor between sweet and salty) and the cheese was also very tasty. A dish that highlights the traditional products of Greece. I personally believe that these kinds of dishes should be served in gourmet restaurants because we have a lot of traditional products which are worth worldwide recognition. This dish was served with beer from “Chios” microbrewery.

Spinach with quinoa instead of rice followed by a dill sauce. Since childhood, my taste have evolved, but the only thing, I still don’t like is spinach with rice. However, I ate and loved this dish. Aromatic and crispy. It was nicely paired with the wine that accompanied the dish.

Langoustine with mayo from cuttlefish ink. They were both delicious. I liked the crust of the langoustine.

Grouper accompanied with greens, chives and garlic sauce. One of the best dishes that night.

“Magiritsa”, a creative version of a traditional Easter dish, and was made using foie gras instead of intestines. Foie gras made the dish lighter and it was an interesting combination with all the other ingredients. It was perfectly paired with the wine that came along.

The next dish was the “Pastitsio”. Stuffed pasta with sauce beurre noisette. It was not a memorable dish.

Next, came one of the top creations of the chefs; “Macedoine” salad or “Horiatiki” (Country) salad sorbet. When it melts in the mouth it releases all the “feta” cheese, cucumber and olive oil aromas. Just magnificent.

Rib eye with smoked paprika sauce. Dull flavor, nothing special in my opinion.

Lamb chops and smoked stamnagathi (Cretan origin green), prepared with the “sous vide” method after it was grilled.

One fabulous dessert was the “foie gras confection”, where the bitterness of cocoa was balanced very well with the fattiness of foie gras.

“Diples” (Sweet fried folds), modern version of a traditional Greek sweet, stuffed with honey ice cream, and on the top walnut trimmings. Very good.

Choco soup. Chocolate sphere with liquid chocolate within.

And last, the best creation of Funky Gourmet, the “melomacaron”. The “Melomakarono” sweet, which is traditionally made at Easter, is in the form of a macaron. A superb creation

SERVICE

Waiters were willing to help, always availiable and friendly.

My objection is the extravagance of the presentation of the dishes; it should be simpler.

But the problem starts from the dishes that are served. Within a plate of Funky Gourmet, not everything is edible and this is something that is not always obvious; that’s why waiters have to point of what is edible and what is not. I believe in simplicity, and most of all I think that everything in a dish should be edible.

ENVIRONMENT

Funky Gourmet, is housed in a Greek neoclassical building on a paved road, in the “Keramikos” district of Athens.

The main dining hall is on the first floor of the building, and on the ground floor is the reception and a room that serves big groups of diners. With minimal decoration in black pallet, it is cosy and inviting. There is a lot of space between the tables, so you feel comfortable.

BEVERAGES

I hadn’t noticed the wine list, because I ordered the tasting menu which included beverages.

The wine pairing was excellent. Wines were chosen from the Greek terroir and from very good wineries.

CONCLUSION

In brief, I believe that Funky Gourmet is a restaurant that deserves the second Michelin star, and the third is just a matter of time.

The chefs create innovative dishes based on Greek cuisine and the result is memorable.

For me, it is the best Greek fine dining restaurant so far, but also the most expensive.

Date of visit: January 2014

Awards: 2 michelin stars, toque d’or of Athinorama magazine

Website: Funky Gourmet

Environment: 8/10

Sevice: 8/10

Beverages : 7/10

Food: 9/10

Value for money : 6/10

Intangibles : 10/10

Overall Rating : 48/60