Spondi Restaurant

Categories: Greece
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Spondi Restaurant

Located in the neighborhood of Pagrati, near the historic Panathenaic stadium, site of the first modern Olympic Games, Spondi offers a
culinary experience unlike any other. Since first opening in 1996, Spondi, the Greek word for libation, is on the global map of award-
winning fine dining, having received numerous distinctions for its creative cuisine -- year after year -- from leading culinary guides such
as Michelin Main Cities of Europe, Zagat’s Best Restaurant, World’s Best Restaurants List and others. Since 2009, Spondi is a
member of Les Grandes Tables Du Monde.
Diners can expect to be tantalized from the moment they are seated as a team of waiters gracefully introduce the culinary aspect of the Spondi Experience. The first sign of what’s to come begins with the serving of the savory amuse-bouche, a delectable trio that includes: a spoon-filled mousse of Foie gras topped with a honey crunch; lollipop meringue of carrots and curry that evokes a «pouf» of taste on the palate; and a paper-thin potato chip of smoked herring. The team of waiters and sommelier gracefully work the room and tend to diners, as if choreographed. Their subtle yet informative role in catering to patrons is surely part of the award-winning Spondi experience. The breads are baked fresh on the premises, daily, and the Spondi «boulangerie basket» offers a variety of savory and a sweet items to choose from. An olive oil brioche is special for summer, while in winter, a classic pain au lait is served. Recommended to accompany The Cheese Trolley is a roll with a twist of lemon and dried raisins. And for The Foie Gras, there is a country bread flavored with mustard spices. Starters from the à la Carte menu include: A choice of cold or warm, Foie Gras. Foie Gras terine/ Spices “Five Perfumes”/ Dates/ Grapefruits/ Crust of Citrus Fruits. Warm Foie Gras/ Pan-Fried/ Caramelized Pop-Corn with Tasmanian Pepper/
Mousseline of Corn, The Crab Mint Herb/Cauliflower/Granny Smith features a mousse of cauliflower, flavored with a bit of curry, the meat of the crab, a soft jelly of herbs (mint & parsley) topped with a foam of Granny Smith apple. The Langoustine/Lemon/ Petrossian Daurenki Caviar/ Grapefruit/ Gentian/ Celery. Entrees from the à la Carte menu include the delightfully light and Spondi signature, Sea Bass/Mousseline Celery-Lemon/ Meringue/ Matcha Tea. The Milk-Fed Lamb/ Eggplant/ Black Olives Tart/ Oregano Juice/ Middle Neck with Herb & Mustard. Farm Pigeon/ Purée Celery-Hazelnut/ Polenta flavored with Hay/ Pigeon-Hay Juice/ Polenta and Stew of its Leg.
And for pre-dessert, dessert and after-dessert...
The Desserts at Spondi are almost too beautiful to eat. Yet, the pre-dessert is sure to prepare the palate to indulge. The pre-dessert changes each week, but usually consists of a fruit and a sorbet, such as Fresh Cherry in a syrup, lime sorbet and crunchy meringue or Peach flavored with lemongrass and yogurt sorbet.Spondi desserts include: The Classics: The Coffee Arabica/Lemon Thyme/Hazelnut Praline features three round servings of meringue garnished with a lemon-thyme sorbet and coffee ice cream and topped with a crust of coffee caramel; also, on the side, is a glass of jelly of espresso coffee topped with a sabayon of hazelnut and caramel. The Fine Crusty Puff-Pastry Bourbon Vanilla/Soft Caramel/Fleur de Sel is a rendering of the classic Mille-feuille, a crunchy caramelized puff-pastry, with light vanilla cream and ice-cream, and crusty and liquid salted butter caramel. The in-season Fruit desserts feature chestnuts in the winter and apricots and strawberries in the summer months. In the summer: The Fraisier Strawberry/Lemongrass/Almond/Crunch Meringue Vanilla Ice-Cream and Strawberry Sorbet is Spondi’s version of the classic French strawberry cake. In this layered dessert, the velvet textures of fresh sweet strawberries, smooth vanilla ice cream and strawberry sorbet are topped with a layer of crunch meringue, almond crunch on the bottom and a separate almond tarte with fresh strawberry and strawberry sorbet. Spondi’s The Calisson Apricot Sorbet/Parfait Almond-Grand Marnier/Roasted Apricot/Crispy Biscuit is inspired by the French almond-shaped and icing-topped candy dessert. Chocolate lovers will enjoy the rich Alpaco Chocolate from Ecuador Creamy/Crunchy with Cinnamon/Soft Caramel/Salted Peanuts/Pistachio Ice Cream an impressive layering of crunchy biscuit of salted peanuts topped with a mousse of Alpaco chocolate with a caramel and cinnamon cream and pistachio ice-cream. Standard for every Spondi Experience, is the ending of the meal with the after-dessert mini-treats mignardises. They change weekly, but are always delectable.


The Bar area

The Bar area

1st floor

1st floor

The cave dinning room

The cave dinning room

The chef Aggelos Lantos

The chef Aggelos Lantos

Spondi Restaurant

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Contact

Spondi Restaurant
Pirronos 5
Athens
Greece
11636
Greece
00302107564021
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