Since 1987 chef Lefteris Lazarou has used Greece’s native ingredients to create noteworthy and flavorful dishes at his seafood-centric, Michelin-starred Varoulko Seaside restaurant. Facing Mikrolimano marina, the homey and modern space sets the stage of minimalism so that diners can indulge in the beautiful culinary art that will soon unfold in front of them. Looking-out over the marina, you are constantly reminded that you are at the sea and that its treasures are bountiful – enough to surprise, delight and fulfill your every wish in a much anticipated dinner.
Sitting at wooden tables with white linens, the plentiful staff welcome you into their environment. Homemade bread with olive oil, dipping sauces and champagne are a pleasant offering. Our dinner was a set menu. The chef used his inventive imagination to select sessional delights to construct a menu that took us on a journey through Greece and the Aegean region. We started with fish soup made with fresh tomatoes, rock fish, broth and fish chunks. We moved on to fish fillet on thin slices of sourdough bread with smoked eggplant mousse. The next course was fantastic – grilled cuttlefish with caramelized lentils and orange sauce. A risotto with shrimp was followed by the most delicate John Dory we’ve ever tasted. Dessert delighted with a variety of ice creams and other offerings from the restaurant’s renowned pastry chef.
The staff at Varoulko Seaside were attentive and kept themselves abreast of guests’ needs. The table was well looked after and each need was anticipated. For any seafood lover, especially those who enjoy seafood of the finest quality, choose Varoulko. You won’t find better in Athens,