masterfully feeding us..

there is a fresh urban restaurant in town. it is owned by a very young yet very promising chef. Alexandros Tsiotinis started his career next to awarded “superstar” chefs like Eric Frechon, Alain Passard and Helenne Darroze. by returning to the motherland he worked at some very interesting restaurants around. then he decided to do “his own thing” by opening a little dream place with a rather catchy name. “ctc”(sitisi) sounds like the word feeding in Greek. which is exactly what our friendly chef does. he is feeding a lot more than our hunger. he is feeding our eyes and our souls!

in actionchef Mr. Alexandros Tsiotinis

indoors(14)the place

chef2Mrs. Stavroula Pithoula & Mr. Alexandros Tsiotinis

in this minimally designed culinary heaven you can choose between two prefixed menus(one of 5 and one of 8 courses) or you can adjust it to your liking. you can begin with the impressive amuse bouche creation of truffle strapatsada(Greek kind of scrambled eggs) and onion carbonara sauce, cuttlefish chips with anchovies mousse and potato mousseline with wild mushrooms. and that was just the complimentary appetizer! then you can continue with an ambrosial bergamot scented velouté corn soup with lobster and truffle, a delicious sardine with quinoa, vine leaf sauce and yuzu, some fine scallops with a twisted topinambour(Jerusalem artichoke) risotto, a delicate John dory fish with cauliflower couscous and puree and a mouthful pork iberico.

welcomeamuse bouche

corn soupvelouté corn soup w/ lobster, truffle and bergamot

sardinesardine w/ quinoa, vine leaf sauce & yuzu

scallops(3)scallops w/ topinambour risotto

fish(2)John dory fish w/ cauliflower couscous & puree

pork ibericopork iberico

you can also go for the full monty and have yourself a wagyu beef treat with potato puree, mushrooms and apricots! all of the above can be well accompanied by a selection of aromatic teas offered.

wagyu beefwagyu beef w/ potato puree, mushrooms & apricots

teaaromatic tea

the desserts are a completely different and delightful chapter. just think of a white chocolate meringue with forest fruits and violet(yes the flower) mousse, and a refined rosemary scented apricot cream. enough said, right?

white choco meringuewhite chocolate meringue w/ forest fruits & violet mousse

apricot mousserosemary scented apricot cream

on the upper floor you can also host your private event and never look down.

looking downlooking down from the upper floor

so go my friends and enjoy a far more interesting feeding routine.                      

“ctc” 14 Oumplianis street & Diocharous 27, Athens, Greece, tel: +30 210 7228812

http://www.ctc-restaurant.com

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