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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    8-COURSE MENU

    February 10 and 11, 2023 heralds the return of the popular ‘Friends of Pelagos’ series, with Chef Luca Piscazzi reuniting with French maestro, Maxime Gilbert, of ÉCRITURE**, Hong Kong, for a delectable showcase that alternates between the two former colleagues.


    145€ per person


    ÉCRITURE x PELAGOS CANAPÉS

    OYSTER [FOAM]  
    seaweed rice crisp, mackerel tartare
    oyster foam

    RED MULLET
    trompetta zucchini and flower
    bellota, mint, almond

    YELLOWTAIL [CEVICHE]
    salsify tagliolini, "cacio e pepe"

    CAVIAR & UNI TART  
    royal caviar club schrenckii
    sea urchin
    celeriac purée, buckwheat tart

    DOVER SOLE [MEUNIÈRE]
    saffron, black olive, licorice

    JOHN DORY
    kakinoki take, ikura
    chorizo, sauce vin jaune

    OUZO [ILE FLOTTANTE]
    clementine, pine

    SOURDOUGH
    texture, croutons, praliné

    Served exclusively Friday 10th and Saturday 11th February 2023


    6-course tasting menu
    125€ per person (to be enjoyed by the entire table)
    Wine Pairing 65€ to be matched with each course

    • PELAGOS CANAPES

      Taittinger, Rosé Brut, Champagne, France

    • OYSTER [FOAM]

      Mackerel Tartare, Seaweed Shell
      Onion Crisp

    • YELLOWTAIL [CEVICHE]

      Salsify Tagliolini, “Cacio e Pepe”

    • OSSETRA CAVIAR [SPAGHETTI]

      Black Tahini, Tsukudani
      Oyster Sauce

    • CREEKSTONE BEEF [BOURGUIGNON]

      Smoked Pancetta, Carrot Purée
      Potato Galette

    • OUZO [ILE FLOTTANTE]

      clementine, pine

    • CHOCOLATE [SOUFFLE]

      Metaxa Ice-Cream
      Pomegranate & Rose

    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, carrot puree
      potato galette

    • CHOCOLATE [SOUFFLE]

      metaxa ice-cream
      pomegranate & rose

    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

    • BEE WAX FOIE GRAS [DRY AGED]

      sweet corn, buckwheat
      cinnamon & clove

    • CREEKSTONE BEEF [BOURGUIGNON]

      smoked pancetta, carrot puree
      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

    • DOVER SOLE [MEUNIÈRE]

      saffron hollandaise
      kalamata olive, licorice

    • RED MULLET [BOURGUIGNON]

      smoked eel, carrot puree
      potato galette

    • CHOCOLATE [SOUFFLE]

      metaxa ice-cream
      pomegranate & rose

    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

    • BEE WAX FOIE GRAS [DRY AGED]

      sweet corn, buckwheat
      cinnamon & cloves

    • DOVER SOLE [MEUNIÈRE]

      saffron hollandaise
      kalamata olive, licorice

    • CREEKSTONE BEEF [BOURGUIGNON]

      smoked pancetta, carrot puree
      potato galette

    • PINK GRAPEFRUIT & BEETROOT

    • LOTUS [DRY-AGED]

      rakomelo panna cotta, chamomile
      lemon thyme cloud, beeswax

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