Gastronómos: Touring the Balkans plate by plate in Koukáki

Touring the Balkans, plate by plate

At Esthiō, chef Elvi-Dimitris Zyba treats the menu like a culinary map of the Balkans — a sequence of dishes that begin with a Greek starting point and travel outward to neighbouring kitchens in Serbia, Bulgaria and Albania.

The result is a set of contemporary takes on regional classics: ajvar, stuffed seafood and a reimagined Serbian ćevapi, where the spices usually reserved for grilled meat are used instead to marinate the fish of the day.

Seasonal produce, handmade bread and a wine list built around Greek labels round out a menu that feels both familiar and genuinely new — comfort food, reframed with care.

As featured in Gastronómos. Read the original article in full using the link below.