Converging all of the everyday wealth of the sea, raw bars now form an integral part of our restaurants. They are aimed to those who consider that fresh fish is meant to be eaten raw, and are developed individually within the space, including the preparation of cocktails and premium drinks, performed by our specialized barista.
Following religiously the ritual of raw cut, we suggest a total of five ways:
- Ceviche
- Tartare
- Crudo
- Sashimi
- Carpaccio
Which in their turn are adapted to all of our fish, precisely to provoke the culinary experience of some of the rarest fish of the Greek sea.
The quantities for the raw bar visitor are divided into Taste & Feast categories, so that even one person is not bound to choose a specific quantity.
The supervising chef can provide any information that the costumer may want, as the entire ritual of the process is performed in front of their eyes, while faithfully reproducing the atmosphere of Japan’s iconic sushi stations, but strictly with Greek raw materials.
