Bishop opened for business in the heart of Glyfada at the very end of 2017 to add an affordable yet premium quality meat eating option in the gastro scene of the south suburbs. Behind this concept is a youthful and up and rising team. Its members have a professional background in well-established restaurants in Mykonos, as well as an appetite for hard work, fresh ideas and a lot of passion.
The team consists of Dimitris Pappas (entrepreneur), Alsi Sinanaj (well-known chef for his work in Wolves of Kitchen in Mykonos), Giannis Doumakis (chef), Alexandros Panagopoulos (food & beverage manager) and Nassos Karanikas (bar manager) and is ready to guide you to a number of delectable gastro paths.
The restaurant’s venue is beautifully decorated in earth tones, combining modern and rustic design, and adorned with items which bring to mind traditional Argentinian steakhouses.
The young and talented chef Giannis Doumakis brings out all his passion to create appetizing dishes, always under the supervision of executive chef Alsi Sinanaj. Dry aged crispy roasted chicken (marinated and carefully prepared 2 days before it ends up in a plate), whole beef steak bone (900 gr), Angus short ribs and the delicious crispy baby pork are only a few of the menu’s highlights. They are well complemented by handmade pasta, French fries, potato or carrot puree with velvet like texture.
The menu also includes a variety of special Greek cuisine appetizers (courgette puffs, aubergine puree salad smoked with manouri cheese and peppers, nest of thinly cut fresh potatoes topped with side up egg, Greek beef tartar with olive oil, lemon and olives from Kalamata etc.) delicious salads and delectable desserts.
You can complement your order with one of the neat cocktails from the list supervised by Nassos Karanikas or one of the interesting wine suggestions by Alexandros Panagopoulos, which pair perfectly with the meats on the menu.