Ella greek cooking - The Mediterranean on your plate
They place the cheese pie on the placemat with Peggy Christofi's text about Ella printed on it: "It's not true that Ella (the Ionians called her Ella) fell from the golden-haired ram as he was passing over the sea..." You push the cheese pie a little to continue reading, which justifies the name of the restaurant.
The wonderfully baked octopus with carrot puree, the most exquisite fricassee with zygouri, the pasta with light béchamel – airy even though it has butter –, the smoky greens with mushrooms. Rough ingredients, such as zygouri or butter, are transformed into refined flavors, yet with their distinct robust character.
Behind these wonderful flavors lies the chef who taught us to combine spices and herbs, who evolved Greek gastronomy by relying on strong memories, excellent raw materials and a fresh perspective and techniques, our "own" Nena Ismyrnoglou.
Mitropoleos 26, Athens, T/210-33.15.547. Open daily Sunday-Thursday: 10.00-00.00, Friday-Saturday: 10.00-01.00. Cost: €15 – €25/person, with wine.