STARTER
Beefbar Four Seasons Astir Palace
and airy, with a palette of earthy browns and
property in Greece in 2019, it brought
terracotta contrasting with Mediterranean
with it a wide variety of dining
blues. The dining areas feature tabletops made
options, from a traditional Italian trattoria and
from ceramic tiling bearing a painted design
Latin American grill to venues specialising in
and are accompanied by handcrafted ceramic
ATHENS
freshly-caught seafood and local Greek fare. The
lighting, while an installation of woven baskets
pine-clad peninsula was already an established
hanging from above adds character.
Words: Eleanor Howard Photography: © Francis Amiand
dining destination thanks to the popularity of
The dining experience focuses on street food
Nobu’s Matsuhisa restaurant, which stands in
inspired by classic recipes and features the
the grounds of Astir Palace, and now, Beefbar
finest cuts of Black Angus beef from the USA
has arrived to further enhance the line-up.
alongside grass-fed Angus beef from Argentina
IN A BITE Owner: Wafic Idriss Operator: Beefbar Architecture: Aeter Architects Interior Design: Humbert & Poyet F&B Consultant: Riccardo Giraudi Head Chef: Panagiotis Retzis F&B Manager: Nikos Chatzipetros Cutlery: David Mellor Tableware: La Tavola, Degrenne Glassware: Riedel, Spiegelau, LSA www.athens.beefbar.com
040
W
hen Four Seasons opened its first
The concept, developed by Riccardo Giraudi,
and certified Japanese Kobe beef, all served
describes itself specifically as a beef bar rather
with David Mellor steak knives on tableware
than a steakhouse, and counts a growing number
by Degrenne and La Tavola. While the menu
of destinations from Monte Carlo to Hong Kong.
borrows from a host of international styles –
The new addition continues a longstanding
tostaditas, bao buns and tempura all feature –
creative partnership with Humbert & Poyet,
there’s Greek influence thanks to the addition of
who were this time tasked with translating
gyros, feta cheese and local herbs. The cocktail
the cosmopolitan culture of the brand to the
menu also features a touch of the locale with
Athenian coastal setting.
Mediteranean gin-and-tonics alongside
Drawing inspiration from the colours and
signatures such as the Beefbar spritz, served in
textures of the surrounding landscape, the
LSA glassware and best enjoyed on the terrace
interiors have been designed to feel light
with views of the ocean and mountains beyond.
