Kiouzin - Greek cuisine with a twist — Restaurant in Athens

I updated my answer. In my opinion it is quite telling how much effort you spend on finding excuses instead of admitting honest mistakes. This is exactly how you made me feel the entire evening. ADDITIONAL COMMENT: The owner answered that the menu declared the dish correctly as "ladokollo". The answer is wrong and misleading. You had 15 guest last night, none of which were greek. How does it help that you correctly declared the dish in greek but not in english? I just googled ladokollo which means parchment / baking paper. Consequently you should have declared the dish as "lamb baked in parchment" and not "oven baked lamb". Oven baked is translated as "psito" and I hope we can agree that what you offered had nothing to do with "psito arni".

ORIGINAL POST: I visited in march and was quite delighted. The food was exceeding my expectations. As advertised: greek cuisine with a twist, and a delightful one at that. The place was packed and the atmosphere was great. Today I revisited and was surprised that only a couple of tourists were at the place. After we had our dinner, we understood why locals are not visiting anymore...

REPLY TO THE OWNER: I am happy to olidge and am also glad that you take an interest. We had kadaifi cheeseballs and lentil salad as starters. We had Seafood Kriseraki and Oven Lamb as mains. Yes, many athenians are out of the city, but look at other restaurants there were still some left that were willing to go out in athens. I don't mind that there was one waiter for 6 tables, even if he at times seemed underwater. Waiting and focussing on what is in front of you is part of restaurant experience. Bringing our main dishes when we just had started our staters was the first bummer. Trying to take away our underplates while we were still eating starters from it was the second The oven lamb was different than declared in the menu. Instead of regular oven lamb (roasted) I got slow cooked meat in parchment. In my experience this is an interesting preparation method for fish or vegetables. If I want to slowcook meat (especially lamb) I would do so in brine/sauce and not baking paper. I asked the waiter if it was possible to roast the lamb shoulder a bit more (which you could do with any sous vide prepared meat). Lamb shoulder is a very fatty meat that in my opinon benefits from maillard aromas. He convinced me to try the unannounced twist and although I did not like it that much, I am always happy to try something new The lamb in baking paper was served on an even wood platter. It took seconds until the juices from the platter spilled all over the table. Even platter...packet of juices...not a good conbination. What was worse, no help from the waiter. I fetched paper on my own to clean the table. I fetched a plate on my own because leaving the meat on the olatter was not an option...and yes, the waiter did notice that our table was wet, I ordered another glass of wine. The hectic waiter bumped into my wifes chair while she was eating...no reaction. The seafood kriseraki was ok at best... but way below expectation. Overcooked pasta with finechopped scampi on a flat plate. I still remember the porkchop on kriseraki you served a couple of months ago, now THAT was a dish...

Fabulous food, service, and all-around atmosphere at this upscale yet warm, friendly restaurant. We are first-time visitors to Athens from the United States with limited knowledge of but sincere interest in Greek language and cuisine. Each member of the Kiouzin waitstaff welcomed us and couldn't have been more helpful with the menu and food & drink choices. We would have returned for the service level alone but the food quality was so excellent, we wished our stay here was longer just so we could sample even more of the menu. During our two visits to the restaurant, we had – and would highly recommend – the Greek salad, Chicken Filet on a Spit, Rooster In Wine Sauce, Roasted Eggplant, and Moussaka. And the fantastic bread basket and dessert (all made in-house!) just added to the entire experience. Another family member of ours is traveling to Athens soon and we've told them to be sure to stop by Kiouzin. Thank you to all the staff members there who made the dinners so special. And to everyone/anyone who has yet to go, be sure to make a trip there. You'll be...

If you've walked past Kiouzin and didn't bother to go in, it's your loss. The truth is it doesn't look like much from outside, but it's best to judge this little place by its food (and eclectic interior decor.) We ordered a terrific green salad and lightly fried courgette balls (kolokythokeftedes) with a sauce very reminiscent of tzatziki; fresh, tasty, and not in the least oily. We also had a feta millefeuille, and if the name is enticing, it doesn't even come close to doing it justice: Oven roasted tomatoes, green and red peppers, and feta, served on a crispy phyllo dough bowl--just perfect. We also tried the grilled tuna--fresh and served at your preferred temperature, served with steamed cauliflower, zucchini slices, grilled eggplant slices, and grilled green peppers: When the side is not an afterthought, but a star in its own right, you know you found a restaurant worth returning to. All that, a dessert, and very friendly service, for €50? It's a steal, and even at double that price Kiouzin is worth...