Beefbar

Beefbar Four Seasons Astir Palace

ATHENS

Words: Eleanor Howard Photography: © Francis Amiand

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

When Four Seasons opened its first property in Greece in 2019, it brought with it a wide variety of dining options, from a traditional Italian trattoria and Latin American grill to venues specialising in freshly-caught seafood and local Greek fare. The pine-clad peninsula was already an established dining destination thanks to the popularity of Nobu’s Matsuhisa restaurant, which stands in the grounds of Astir Palace, and now, Beefbar has arrived to further enhance the line-up.

The concept, developed by Riccardo Giraudi, describes itself specifically as a beef bar rather than a steakhouse, and counts a growing number of destinations from Monte Carlo to Hong Kong. The new addition continues a longstanding creative partnership with Humbert & Poyet, who were this time tasked with translating the cosmopolitan culture of the brand to the Athenian coastal setting.

Drawing inspiration from the colours and textures of the surrounding landscape, the interiors have been designed to feel light and airy, with a palette of earthy browns and terracotta contrasting with Mediterranean blues. The dining areas feature tabletops made from ceramic tiling bearing a painted design and are accompanied by handcrafted ceramic lighting, while an installation of woven baskets hanging from above adds character.

The dining experience focuses on street food inspired by classic recipes and features the finest cuts of Black Angus beef from the USA alongside grass-fed Angus beef from Argentina and certified Japanese Kobe beef, all served with David Mellor steak knives on tableware by Degrenne and La Tavola. While the menu borrows from a host of international styles – tostaditas, bao buns and tempura all feature – there’s Greek influence thanks to the addition of gyros, feta cheese and local herbs. The cocktail menu also features a touch of the locale with Mediteranean gin-and-tonics alongside signatures such as the Beefbar spritz, served in LSA glassware and best enjoyed on the terrace with views of the ocean and mountains beyond.

The ultimate strong, thin, light, dishwasher safe and anti-scratch glassware combining traditional Japanese craftmanship with cutting-edge design