THE FOOD PHILOSOPHY
THE FOOD PHILOSOPHY
Papaioannou’s cuisine uses traditional cooking techniques passed down through generations, deeply embedded in the country's food culture and perfected over centuries, creating a culinary heritage unique to Greece.
Always following the latest culinary trends but with a love for the genuine ways of the Mediterranean, PAPAIOANNOU restaurants focus on the authenticity discovered in tradition and the deep respect for raw materials found in nature. At the heart of the PAPAIOANNOU kitchen lays the classic simplicity of preparing and serving fish and seafood in a way that first and foremost respects genuine flavours. An unquenched desire to deeper explore taste, while tuning into the finest aromatic accents and enjoying the beauty of basic treatment of the gifts of the sea, gives shape to delectable dishes that highlight the natural flavors of the amazing ingredients found here in every plate.
PAPAIOANNOU values the quality of the ingredients that enter the kitchen and places an emphasis on fresh, healthy cooking. Giorgos Papaioannou selects his fish and shellfish from fishermen he has been working with for years. The fresh ingredients that give his masterful creations their vibrant colors include daily-picked vegetables, capers sourced from Syros, an island famous for cultivating the best in all of Greece, and pure olive oil from the same family-run supplier that Giorgos has always relied on.
Completing the PAPAIOANNOU approach to taste is the cocktail and wine list. Greek distillates traditionally paired with the fruit of the sea, meet local wine producers with labels perfectly complementing the menu’s dishes, and a careful selection of international labels, chosen for their ability to enhance the PAPAIOANNOU culinary experience, bringing out the best in every bite.
Nothing is left to chance. The signature PAPAIOANNOU salad earns its stripes after Giorgos meticulously sources the best tomatoes year-round, from various suppliers each season, in order to achieve the perfection he wishes to serve on the table. The highlights of the menu, which include seafood pasta and orzo, grilled fish, and raw and shellfish dishes like ceviche, tartare, and mussels, as well as grilled and fried appetizers like octopus, squid, anchovies, and sardines, all depend on the daily catch of the waters and the fresh produce of the land.
