Spondi

It’s the 4^th time I have been to “Spondi” restaurant for dinner. The first time I went there, was also the first time I went to a restaurant of this type. If I remember correctly it was the summer of 2004, and the chef was Jerome Serres. “Spondi” had only one Michelin star then. The second time was during the summer of 2008 with head chef Arnaud Bignon, and two Michelin stars in its arsenal. I had just returned from France, where I have eaten at the restaurant of the famous Paul Bocuse. The main reason I went to Spondi was to compare it with the restaurant of Paul Bocuse. Bignon seemed to be in high spirits that time. I vividly remember a dish which had seaweed as mainly feature, it was magnificent. If Bocuse’s restaurant had acquired three Michelin stars at that time, Spondi should had 4.

Time passed and I returned with a cousin of mine in December of 2010 (maybe 2011 I am not sure) with Arnaud Bignon still being a head chef. I don’t remember much from that night except that Bignon seemed to be creatively tired.

The last time I went to Spondi restaurant was on 8^th of November, 2013. I revisited for three reasons. First of all, I like these types of restaurants, secondly I wanted to try the cooking of the Greek chef Angelos Lantos, who was the head chef, and the third reason was because I recently created this site and I want to present all the Greek restaurants that I have visited, which have acquired Michelin stars.

FOOD

The menu began with the classic “welcome”, which included “cheese crème with truffle, bacon with caramel”, “terrine with chocolate and apple” and “smoked eel, with mashed cauliflower and lemon confit” which were eaten in this order, as suggested by the maitr d’. Interesting tidbits with the cheese being a little bit sourer than I would have liked. Tastiest was the smoked eel.

The menu I ordered had “Terrine of fois gras” and “Scallop with a mixture of spice tandoori” for appetizer, “sea bass with bread crust and fish roe” and “duck” for main course, a variety of cheese and composition of desserts at the end. A glass of wine accompanied every dish, as sommelier’s choice from Greek territory.

Dinner began with the terrine that was accompanied with a glass of sweet wine “Semeli Espera”. An excellent dish for the beginning, where the richness of fois gras being balanced with the fruit (especially the sour blueberry) that were part of the dish, as well as the sweetness of the wine.

The second dish was the scallop with tandoori mixture on a base of cabbage which was accompanied by the white wine Amethyst from Kostas Lazaridis. Nice recipe, but I wanted the scallop to be a little bit saltier.

The next dish was the sea bass followed by an excellent Viognier by farm Skoura, the “Cuvee Larsinos 2012”. The fish was well cooked, but I think that the bread crust wasn’t nice in appearance and the bottarga was very distinctive.

And finally the duck, which was the best dish I tried that night. I have eaten in many gourmet restaurants in Europe until today and I hope I will continue doing so. I have eaten the most well cooked meat dishes here in Greece and Spondi was not an exception. The duck, an amazing dish that was accompanied by a Shyrah of 2008 by Avantis farm. The swede puree, the sweet fig and the gravy from the bone of the duck perfectly completed the flavor of the excellently cooked duck. Congratulations to Lantos for the composition of this dish.

It was time to eat the cheese and because I like heavy and strong odors, the maitr suggested a variety with the high point being a camembert that fitted perfectly with the Viognier of Skoura that I asked to accompany the cheese. Another great cheese was the Brillat Savarin.

Finishing up with the desserts, I got the variety that Spondi suggested with the “coffee”, “the puff” and “the chocolate Alpaca”, which was followed by a glass of wine Anthemis Samos 2004.

SERVICE

The dinner lasted about 2 1/2 hours, which is a perfect amount of time allowing you to enjoy the night while there aren’t big gaps between the switch of the dishes which can be annoying.

The waiters were always there when you needed them. Sommelier insisted on changing a glass of wine which didn’t suit my taste. Feeling ashamed, told him it wasn’t necessary since it was my mistake. Action that I appreciated. The Maitr d’ seemed to be interested in my opinion about the food.

ENVIRONMENT

The restaurant is set up in an old house in Athens’ district, “Pagrati”, beautifully designed, both outdoors and indoors. When I go there I feel comfortable. It has big tables and chairs cozy and comfortable so you can enjoy your meal and not feel rush to leave.

LIST OF BEVERAGES

Very rich wine list. Temperature of serving perfect.

CONCLUSION

The fans of classical French cuisine will love this restaurant, which is worth visiting more than once.

Date of visit: November 2013

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

Website: Spondi restaurant

Environment: 8/10

Sevice: 8/10

Beverages : 8/10

Food: 7/10

Value for money : 7/10

Intangibles : 7/10

Overall Rating : 45/60