On February 27, 2006, Ark transforms into a stage of tastes and aromas. Chef Giannis Baxevanis will welcome you to an evening where the unexpected meets Greek tradition. At the center of the scene, Chef Michalis Marthas will present the Kapadiko menu, a series of dishes that evoke the scent of the sea, freshly baked bread, browned butter, and perfectly roasted aromas.
The evening begins with the soup “Apnoia”, a delicate and aromatic breath that opens the way for the charcuterie: Kapadiko bottarga, fish mortadella with pistachio and fresh pepper, tarama fouskas, pastourmas ntaskas, accompanied by freshly baked sourdough bread – each bite a small surprise.
Next, the Rengosalata with smoked pickled cauliflower and roasted beets, and the Giouvarlaki ntaskas wrapped in crisp vine leaves with chilled artichoke avgolemono, invite you to explore contrasts of texture and flavor that awaken the imagination.
For the warm courses, the Kolokhtypas ravioli with pistachio cream and plankton excites with its originality, while the aged cod with seasonal vegetables in pastry and golden caviar butter sauce delivers the evening’s climax.
And the finale? A feather-light kourabie that melts in your mouth, and the Ergolavos, with bitter almond cream, a crunchy almond base, bergamot, and burnt honey ice cream – an explosion of aromas and contrasts that will linger in memory.
The price for this gastronomic experience is €70 per person. An evening at Ark, featuring the creations of Michalis Marthas and the warm hospitality of Giannis Baxevanis, promises to redefine the way you experience food and flavor.