Varoulko: Ship on dry land

New Year’s Eve and new years day are unique holidays in Greece and a great motive to celebrate. The dawn of the new year marks a new beginning and a chance to fulfill your goals and wishes. And what’s better than celebrating the coming of 2011 by dining in one of Athens’ and Greece’s best restaurant? Varoulko restaurant, which has functioned for 23 years, is a fish oriented restaurant downtown with a wonderful view of the Parthenon. Lefteris Lazarou, Varoulko’s chef, the first Greek chef to possess a Michelin star, transfers his “sea memories” from being head chef on cruise ships to dry land. Thus, the proposed New Year’s Eve menu presents 5 dishes inspired from the sea, a meat dish and playful desserts.
The dinner started with a simple yet delicious sea snack; clams in a broth with avocado, spiced with coriander. The oily, smooth avocado bound perfectly with the chewy, meaty texture of the clams. The used lemon juice added all the necessary acidity and the coriander gave an exotic spiciness to the broth binding with the avocado.

Clams with avocado and broth spiced with coriander