Showcasing exquisite cuisine in a myriad of magical settings. We invite you to enjoy the finest gastronomic experiences in the city of Athens.

In the most ideal location, the uninterrupted views of the Acropolis, Lycabettus Hill and the Parliament are truly magnificent. For breakfast or lunch, the elegant environment of the GB Roof Garden Restaurant creates a tranquil atmosphere, while dinner is perfect when the city lights come on. For three years in a row the restaurant has been awarded by the Wine Spectator magazine.

Talented Asterios Koustoudis is the Chef de Cuisine of the GB Roof Garden Restaurant. His philosophy, who has been awarded a Michelin star, is simple cuisine, with emphasis on good raw materials and excellent technique in order to create an excellent result. With many years experience in Mediterranean, Greek cuisine Koustoudis provides a modern twist to the GB Roof Garden Restaurant cuisine. The new restaurant menu is based on New Mediterranean cuisine, using the method of ‘slow cooking’ – at low temperature for many hours – and in combination with good raw materials is the epitome of healthy and delicious food.

One of the most renowned homemade recipes by the awarded Chef is the Aegean Fish Soup; the finest dish for a nice autumn lunch or dinner filled with Greek flavors and tastes.

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Aegean Fish Soup 4 Servings

INGREDIENTS

  • 500 gr. Grouper
  • 500 gr. Scorpion fish
  • 12 mussels
  • 12 shrimps
  • 100 ml olive oil
  • 50 ml white wine vinegar
  • 1 garlic clove
  • 2 onions
  • 1 leek
  • 1 potato
  • 2 celery sticks
  • 3 carrots
  • Saffron
  • 1 star anise
  • Fresh coriander
  • Fennel seeds
  • Fresh thyme
  • 1 tomato
  • 250 gr. fennel
  • Parsley leaves
  • 1 lemon
  • Fine salt
  • Pepper

FOR THE AIOLI SAUCE

  • 100 ml olive oil
  • 20 ml lemon
  • 20 ml white vinegar
  • 2 garlic cloves
  • 1 egg yolk
  • Fine Salt
  • Pepper

PREPARATION FOR THE BROTH: Clean and fillet the fish and then place the bones in a pot of water, boil them and add vegetables. Skim the broth as needed. After 30 minutes, strain the broth and keep aside. FOR THE SOUP: Wash, peel and cut the ve- getables into pieces. Heat up olive oil in a pot and add the garlic until it gets golden brown. Sauté the vegetables for another 4-5 minutes. Deglaze with wine and add the broth of the fish, the vegetables and the spices. Skim when boiling. Then add the saffron and sim- mer for 30 minutes. Next, whisk the soup in a blender, pass it through a sieve and add salt and pepper. In another pan steam the seafo- od. Place the fish and seafood on hot plates and serve the soup along with toasted bread in a basket and aioli sauce in a sauceboat.

FOR THE AIOLI SAUCE: Smash up the garlic in a bowl with some salt and pepper. Add the egg yolk and whisk together, then start to add the olive oil bit by bit. Once you’ve blen- ded in a quarter of the oil, you can start to add the rest in larger amounts. When the mix- ture thickens, add lemon juice and vinegar. Enjoy!