“Sta Kala Kathoumena”, the restaurant of chef patron Stefanos Saratsis, which after an undeniably successful 28-year career in Thessaloniki, came to Athens and is already in its 2nd year of absolute success in the capital. It is undoubtedly the restaurant that will mark the new era in the Athenian meat-eating scene. It is housed in an imposing building, located in one of the most central points of Athens, at 25-29 Iera Odos, in a space of 1,600 sq m. “Sta Kala Kathoumena” is a genuine Steak House, which immediately became the talk of the town and the ultimate tasty destination for meat lovers, since it offers the largest range of premium cuts of meat. The soul of the two restaurants in Thessaloniki and Athens is undoubtedly the Head of Company Stefanos Saratsis, who envisioned and implemented “Sta Kala Kathoumena” having by his side all these years stable partners and friends.
At “Sta Kala Kathoumena” you will taste exquisite cuts, limited edition wagyu A5 from Japan, a meat with a premium character, as well as Wagyu Rib Eye from Australia, Bistecca Alla Fiorentina, Celanique (tender heart from an excellent fillet) black Angus from America, Picanha Wagyu, Bavette (Flank steak) from Black Angus from America with the “queen” Tomahawk stealing the show. All meats are also accompanied by excellent sides such as: velvety puree with black truffle butter, crispy asparagus sautéed with garlic butter and parmesan flakes, corn “embrace” with parmesan butter. Of course, in addition to the excellent cuts, there are also the first courses. Here, the “Androniki’s pie” dominates, which is nothing more than a pie with freshly grated fried potatoes with Epirus feta cheese and free-range eggs from Neochorouda, also the unique beef Tartare from American Black Angus fillet, Tataki, the Japanese version of carpaccio from Japanese Wagyu fillet accompanied by onion rings and of course the must-try appetizers include pleurotus mushrooms stewed in aged wine, mushroom cream, Epirus goat cheese pearls breaded in Aegina pistachios and lemon crumble with thyme, but also the imaginative salads such as the “beetroot trilogy” from red, yellow, orange beetroot with Epirus goat cheese cream and burrata with cherry tomatoes, crispy baby rocket, caramelized hazelnuts, fresh mozzarella and handmade basil pesto.
The cuts from the rarest species and pieces, which circulate all over the world, meats of superior quality and high nutritional value and top taste from special breeds are served in front of the table by specialized people, who serve the art of cutting to the superlative degree. That is why the service is excellent as well as the staff, who are well “read”, smiling and eager, resulting in patrons feeling unique. With the motto “Continuous evolution”, Stefanos Saratsis summarizes the eternal purpose of the restaurant and his team, for 28 years. At “Sta Kala Kathoumena” you will also find an updated wine list with excellent labels as well as signature cocktails. The philosophy of “Sta Kala Kathoumena” focuses on the triptych: Quality – Hospitality – Inclusion. After all, it is no coincidence that fifteen Thessalonians left their lives, their families, their daily lives, their friends, believed in his vision and came to live with him permanently in Athens.. The magnificent restaurant in Greece, addressed to everyone without exception, provides high quality in food, entertainment, space, conveying the sense of absolute hospitality, which has been acquired for years in Thessaloniki and now in Athens. In addition to the restaurant with the familiar meat-eating identity, the concept “Sta Kala Kathoumena” includes side projects such as an in-house small hotel with nine luxurious suites, an impressive private dining area, and food-trucks right next to the restaurant.
“Sta Kala Kathoumena Athens”: Iera Odos 25-29, Athens, tel. Reservations: 2103450020
Regards,
“Beautiful People”PR Events
Haris Sianidis