being Italian..

being a true Italian takes a lot more than a regular pizza and pasta chomping ability. you need some true style and cooking sense. for a bistrot add a lot of wooden vintage details, leather chairs, a wood fired pizza oven and you got it. “giacomo” is here, not in Milan.

indoors2

indoors

indoors

indoor tables

being a true Italian takes a lot more than a regular pizza and pasta chomping ability.

at this lovely little place you can try a fine beef carpaccio, a velvety poached egg version of spaghetti carbonara which you eagerly want to mess up(Alkis won’t let you though) and feast on, a thin crust pizza(those tender asparagus spears are never enough) and a buttery juicy cotoletta.

carpaccio

beef carpaccio

carbonara

carbonara w/ poached egg

fixing our carbonara

Mr. Alkis messing up the carbonara

pizza

pizza w/ extra asparagus topping

cotoletta

cotoletta

a velvety poached egg version of spaghetti carbonara which you eagerly want to mess up.

sweet tooth? some lady’s fingers soaked in coffee and a layer of creamy mascarpone will be just fine!

tiramisu

tiramisu

sous chef

Mr. Alkis Tsagaris & sous chef Mr. Ilias Kosivas

so go my friends, after all everybody wants to “be Italian”.

“giacomo” 11 Levidou street Kifisia, Athens, Greece, tel: +210 8014007

https://www.facebook.com/GIacomoCucinaOfficial/?fref=ts

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