Four Seasons Astir Palace Hotel Athens - Arion Building, Apollonos 40, Vouliagmeni 166 71, Greece
Four Seasons Astir Palace Hotel Athens - Arion Building, Apollonos 40, Vouliagmeni 166 71, Greece
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    • Menus

    6-COURSE MENU & WINE PAIRING BY JAN KONETZKI


    450€ per person

    Served exclusively Friday 9th and Saturday 10th December 2022

    • PUMPKIN [FOAM]

      kariki ice cream
      mushroom brioche
      paired with white burgundy

    • BEE WAX FOIE GRAS [DRY AGED]

      sweet corn, black truffle
      rakomelo & mushroom bouillon
      paired with Italian wine

    • MONKFISH [OSSO BUCCO]

      saffron & clementine risotto gremolata
      fish & red wine reductionl
      paired with Les Forts de Latour 2008 (served from magnum)

    • CREEKSTONE BEEF [BOURGUIGNON]

      smoked pancetta, pearl onion potato galette
      paired with Chateau Latour Grand Vin 1999 (served from double magnum)

    • CHOCOLATE [SOUFFLE]

      Metaxa ice cream
      pomegranate & rose
      paired with German wine

    4-course tasting menu
    95€ per person (to be enjoyed by the entire table)
    Wine Pairing 55€ to be matched with each course

    • PUMPKIN [FOAM]

      kariki ice cream
      mushroom brioche

    • CAVIAR [PASTA]

      cold setaro spaghetti
      clam emulsion, almonds, bronze fennel
      supplement of 35€

    • RABBIT & TUNA

    • RED MULLET [BOURGUIGNON]

      smoked eel, pearl onion
      potato galette

    • LOTUS [DRY AGED]

      rakomelo panna cotta, chamomile
      lemon thyme cloud, beeswax

    shape

    7-course tasting menu
    145€ per person (to be enjoyed by the entire table)
    Red Wine Pairing 98€

    • PUMPKIN [FOAM]

      kariki ice cream
      mushroom brioche

    • SHEEP [TARTARE]

      pickled red endives, rose
      goat cheese foam, nutmeg

    • CAVIAR [PASTA]

      cold setaro spaghetti
      clam emulsion, almonds, bronze fennel
      supplement 35€

    • RABBIT & TUNA

    • QUAIL [RAVIOLI]

      wild mushroom
      ginger & lavender oil

    • DUCK BREAST [PITHIVIER]

      likouala pepper
      orange & zacapa rum jus

    • CREEKSTONE BEEF [BOURGUIGNON]

      smoked pancetta, pearl onion
      potato galette

    • LOTUS [DRY-AGED]

      rakomelo panna cotta, chamomile
      lemon thyme cloud, beeswax

    shape

    7-course tasting menu
    145€ per person (to be enjoyed by the entire table)
    Wine Pairing 98€ to be matched with each course

    • PUMPKIN [FOAM]

      kariki ice cream
      mushroom brioche

    • YELLOW-TAIL [CEVICHE]

      salsify tagliolini
      cacio e pepe

    • CAVIAR [PASTA]

      cold setaro spaghetti
      clam emulsion, almonds, bronze fennel
      supplement 35€

    • RABBIT & TUNA

    • LOBSTER [RAVIOLI]

      metaxa bisque
      kale, cardamom

    • MONKFISH [PITHIVIER]

      timut pepper
      sabayon butter noisette & lemon

    • RED MULLET [BOURGUIGNON]

      smoked eel, pearl onion
      potato galette

    • CHOCOLATE [SORBETTO]

      Chocolate Gelato
      mandarin, tonka bean

    a close up of a logo

    360° Chef's Menu
    165€ per person (to be enjoyed by the entire table)
    Chef's Wine Pairing 140€ 

    • PUMPKIN [FOAM]

      kariki ice cream
      mushroom brioche

    • YELLOW-TAIL [CEVICHE]

      salsify tagliolini
      cacio e pepe

    • CAVIAR [PASTA]

      cold setaro spaghetti
      clam emulsion, almonds, bronze fennel

    • RABBIT & TUNA

    • LOBSTER [RAVIOLI]

      metaxa bisque
      kale, cardamom

    • RED MULLET [BOURGUIGNON]

      smoked eel, pearl onion
      potato galette

    • DUCK BREAST [PITHIVIER]

      likouala pepper
      orange & zacapa rhum jus

    • CHEESE [MEDITERRANEAN SELECTION]

    • LOTUS [DRY-AGED]

      rakomelo panna cotta, chamomile
      lemon thyme cloud, beeswax

    Christmas Eve Menu
    250€ per person
    Wine Pairing 250€ 

    • YELLOWTAIL [MI-CUIT]

      wagyu fat & seaweed broccolini
      carbonara cauce

    • LANGOUSTINE [TARTARE]

      beetroot carpaccio, champagne
      kristal caviar sauce

    • COEUR DE CHEVRE [RAVIOLI]

      black truffle, porcini mushroom
      ginger, lavender oil

    • RED MULLET [BOURGUIGNON]

      smoked eel, pearl onion
      potato galette

    • DUCK BREAST [ROASTED]

      foie gras, carrot puree
      persimmon, kafir lime

    • CHRISTMAS DESSERT

    New Year's Eve Menu
    450€ per person
    Wine Pairing 350€ 

    • RED PRAWNS [TARTARE]

      panna cotta, kristal caviar

    • YELLOWTAIL [CEVICHE]

      Salsify, "Cacio e Pepe"

    • OSSETRA CAVIAR [SPAGHETTI]

      black tahini, tsukudani
      oyster sauce

    • BEE WAX FOIE GRAS [DRY AGED]

      sweet corn, black truffle
      rakomelo & mushroom bouillon

    • DOVER SOLE [MEUNIÈRE]

      saffron hollandaise
      kalamata olive, licorice

    • VEAL FILET [BRIOCHÉ]

      black truffle
      "bagna cauda"

    • CHOCOLATE 2023

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