Botrini's Restaurant Athens — Restaurant in Municipality of Chalandri

Last night my partner and I decided it was time to try Botrini. We were aware of its status in Athens and also that it enjoys a reputation of excellence hence the Michelin star. Let me also note that we spend almost 2 months a year in Greece.

We were not disappointed at all. Everything was absolutely 5 star, from the time you walked in and we’re greeted and sat at a simple but elegantly set table we knew we’d be in for a treat.

I knew that I was going to opt for one of the 2 tasting menus and my associate was going to go the ala carte route. Once we decided on the menus we selected a lovely 2009 Poggio Nero from Northern Italy to accompany our dinner.

Service started with a trio of different Amuse Bouche, the first being “a play” on a pizza with a chopped fish with beet root. The second was a cuttlefish in a delightful broth. The third-was a macaron with what I believe was a liver moose and a truffle on top. At this point we said to each other this restaurant will not only be exceptional but probably the best one we ever ate at in Greece.

Now the fun begins my partners appetizer was the “Journey” a mixture of thinly sliced beets with a dollop of creme fraiche with a finely grated goat cheese topping, it was exceptional. My first plate was the “Octopus in its natural environment.” Beautiful preparation servied on a glass surface with a sea scene setting beneath it. It was accomponanied a prawn chip, creme fraiche, finely minced seafood and an egg yolk in a potato with a faux shell. AMAZING!

They now brought as the bread basket, you’ll see the photos. It is all homemade daily. Rosemarie, olive, seeded and others I can’t remember with a local Greek olive oil extremely light and tasty.

The first appetizer that I had was a classic, it was the Perseveranza which is a veal carpaccio, pear, Gorgonzola and mushrooms with liberal amounts of excellent olive oil. I’m not sure if I’ve ever had a better carpaccio anywhere.

My next course was Pappardelle with duck raggot and truffle with a hint of lemon. All of the primary components are made in the kitchen and served in the traditional elongated manner. Again wonderful preparation, creativity and execution.

My partner had for her entree The Corfu Bourdeto, this fish is primarily found in the Adriatic, and is of the Scorpion family. It was served in filets along with a reduced sauce, potato and green. Another dish very well done.

My entree was the classic Organic veal cheek, slowly cooked until the pieces fall off the fork along with a white cream sauce, very elegant.

Being that I ordered the tasting menu they brought out a desert that was exceptional. It consisted of chilled pineapple and maybe mango slices along with different flavors of “foam” toppings and I believe a peach sorbet.

I just want to add that the servers were exceptional and extremely attentive and the manager was wonderful as well, especially because he had to double as the sommelier last night. To all thank you for a...

The whole experience in the Michelin-star restaurant can easily be compared to a ritual. We tried the menus My Origins and Travelling. The process began with a warm gesture by Mr. Botrini and appetizers offered with an introductory description from the waiter, while we have to note that each dish had different design and was served with a different temperature. The pizza was notable for its excellent sauce with a mature sense of the other ingredients. The macaroons were pleasantly interim note while the egg had smooth creamy, slightly salty flavor with little surprises as you dig into it. The swordfish was probably the best dish elaborately framed with the remaining ingredients, a real choreography with each element transitioning marvellously on the palate. The octopus was stuffed and was surrounded by the foam, and despite the technical and elaborate decoration you were not fully persuaded that it's more delicious than a traditional juicy grilled octopus. Beetroot that followed was crystallized, and felt as flavoring fragments that melted candy in the mouth and blended harmoniously with salty goat cheese. The Foie Grass in combination with swordfish was not at the same level because both flavors were very sweet without creating special contrast between them. The as Carbonara was excellent, tasty, simulating the taste of Carbonara with an even more innovative feeling and an unexpectedly generous quantity. The paste Cacio E Pepe, was pleasant and al dente. Bourdeto, rich and delicious with sauce that was combined with a spicy sense of mushrooms. Deer with pearls was extremely tasty and tender where the flavor was combined beautifully with the sweet cream. Cod was a highly technical demonstration accompanied by zucchini in four different aspects. The Submarine, beautifully presented and deliciously sweet, served in small spheres that burst in the palate. The Tzatziki was delightfully sweet and original-presented as a natural landscape also excelled along with the original Pina Colada, but perhaps the best dessert was the Çorek A La Greca, that offered every good quality of the famous dish in an exceptional, unique execution. In the end, Mr. Botrini offered us Grappa, while the waiter accompanied us with his umbrella till the parking spots offering both great and courteous service, that makes you wonder if you have ever experienced something...

We’ve been to some Michelin star and guidebook restaurants in different cities in the world. So far this one was our worst experience and we wonder why they could get a star. We stayed at the city center and took a taxi (15 Euro each way). The experience wasn’t worthy for all our effort.

Food - they bring a card with chef’s philosophy behind each dish. It’s very interesting but the outcome of the food wasn’t so impressing us. Or maybe our philosophy wasn’t matching as the fresh ingredients tended to be over treated and lose its own characters - unique flavor and texture. Besides, I found in many dishes that some ingredients that were just off from the harmony of flavors or textures though all plates were photogenic. After a few plates, i was no longer excited about upcoming plates. The most disappointing part was their wine paring menu. A few glasses tasted bad with the paired dishes. They just wasted good wine because of how they paired. What’s the point of pairing?! We could’ve ordered a bottle instead.

Service - they were professional but didn’t bring passion as much as their philosophy cards described. Somewhat impersonal, emotionless and depressive. They asked how we were doing and we nicely told them that we found some wines weren’t paired so well. The only reply was “thank you for sharing your honest feedback” so emotionlessly. We found it so strange for Michelin star restaurants.

Atmosphere - we sat on the terrace. Our side was so low lighted that the colors of plates weren’t well seen. The street light got on and off with regular interval kind of bothered me more than the street noise from laud motorcycles, which distracted the explanation of dishes by a server. With the depressive service of the servers, the atmosphere felt even more depressive.

We really enjoy high-dining experiences but our experience here made us very happy about the previous night when we went to a local restaurant with fresh ingredients, heart-warming service and smiles, and reasonable cost (less than quarter) just because everything was...