In an impressive space in Kifissia, Omikron invites you to discover the interesting, tasty and light chef's proposals that will introduce you to the culinary paths of modern Greek cuisine.
The restaurant features two levels with two imposing fireplaces and a beautiful garden while its decoration particularly honours modern luxury and elegant simplicity, making the atmosphere resemble a hotel restaurant of a European metropolis. The earthy, warm colours dominate, while the numerous golden circles located in different versions in the space scatter subtle flashes, discreetly reminding the restaurant's name.
The renowned chef Myrsini Lambraki and Nikos Koutroumpanos are cooking delicious and interesting Greek cuisine dishes with many innovative touches and carefully selected, excellent raw ingredients from different parts of Greece that Kastellorizo Group has been choosing for all these years. The entire kitchen of "Omikron" is filled with aromas of mountain herbs, seasonal spices, cheese from Milos and Naxos, fava from Schinoussa and trachana from Ioannina.
Its appetizers and salads have the aroma of Greece, with those that stand out including the trachana cake from Ioannina with one egg, the fava from Schinoussa with honeyed octopus from Chios and molasses, and the crunchy savoury waffle from carob flour with wild arugula, spinach and goat cheese from Milos. The must-try dishes include the role of lamb fillet with veal sausage, almond filet and fresh herbs, a more sophisticated version of tzigerosarmas from Thrace, and the rooster cooked in wine with fresh tomato sauce and homemade ravioli stuffed with ricotta and mint.
The traditional Greek dishes are now served with a twist in "Omikron", like the famous Corfu Bourdeto with a fine tomato sauce flavoured with anise and served with Parisienne potatoes and the pork shank with stamnagathi, light lemon sauce and a pinch of coriander.
The menu is complete with the four delicious desserts that combine tradition with a European flair, such as the ekmek, i.e. the original Politiko dessert with syruped brioche, cream and sweet cherry, the baklava with forty phyllo sheets, almonds, cinnamon, mastic and hot rose syrup and the crunchy chocolate bars with honey and Gianduja chocolate tart flavoured with grand marnier.