Hytra Bar/Restaurant:Tapas & Cocktails

Hytra Bar/Restaurant is numbered among the most robust culinary experiences in Athens offering a seasonal summer menu of tapas and cocktails.

George Felemegkas recommends the most “stirring” tapas…

Text curation: Katerina Karsioti

At Hytra Bar/ Restaurant, the culinary experience is launched into another dimension with the visitor lying 360 degrees around the “Athenian scene” luxuriating exquisite, refined and above all ambrosial dishes paired with a favorite, fresh & creative cocktail.

Tapas with a Michelin flavor & special cocktails are hosted at your table comprising the new proposition for the summer season of 2023

A culinary suggestion that has been particularly loved by the public of Hytra, there on the top floor at the Onassis Stegi, highlighting extraordinary local products from different regions of the country, sustainable & innovative techniques along with raw materials that cause sensation and fascinate the palate from the very first moment.

This particular “pairing” of tapas & cocktails was curated by the Chef at Hytra Bar/Restaurant, George Felemegkas and by the bartenders of the restaurant’s bar headed by Haris Plessas, inviting us to a flavorful journey hosted on the plate and in the glass of each guest. At the tapas one can come across oyster mayonnaise, Tinos lountza, pickled herbs, milk bread, calf’s tail pasti-tsada to smoked butter, fava beans with smoked sardines and bio black Angus, while in the cocktails the renowned botanicals and splendid aromas have their due.“

Hytra Bar/Restaurant is numbered among the most robust culinary experiences in Athens offering a seasonal summer menu of tapas and cocktails.

Food & Cocktail Tasting at HYTRA is the next culinary layover of your summer

The “voyage” to the refined tapas by the hand of Giorgos Felemengas starts with an irresistible Crystal bread with oyster mayonnaise, Tinos lountza, pickled onion, parsley, sea fennel, celery roots, wild cabbage flowers, bay leaf powder, afrina, fresh pepper, olive oil, sun-dried tomato and lemon zest and carries on with the Galatopsomo which proudly follows with veal tail pastitsada, shrimp mayonnaise, pickled onion, puffed potato, sun-dried tomato pesto and herbs.

For the sheer enthusiasts of smoked taste, the type of tapas that will shortly follow will feature something ultimately special with ingredients such as tarragon, mashed corn, burnt corn, liofiolizado corn, powdered corn, smoked goat butter and puffed pork, playing a dominant role. Obviously, tapas with fava beans bonuelo, fava espuma, caramelized onion, cured-smoked sardine, capers, kritamo, wild celery flowers, green apple, roe as well as the one with oregano sponge cake, stones of aged Cretan gruyere with truffle, organic and black pork will leave an aftertaste beyond the ordinary.

Inspiration ploughes on as the last tapas is a sweet alchemy with Mini milk pie with colostrum and fresh sheep’s milk, flavored with pickled cherry plum juice.

At the subversive Bar at HYTRA, the cocktails to accompany the exquisite tapas have been perfectly “sculpted” by the restaurant’s bartenders, with each ingredient conceiving a variant aromatic secret.

From the Yellow martini with Tsipouro Agioneri, botanical liqueur, fermented pineapple, calendula oil, the Bitter berries with Campari, orange liqueur, strawberry soda and rhubarb to the Gold dush Negroni with Gin infused porchini, pine needles and pine cone liqueur, “vamma” from yellow gentian, the Lemon leaf with Tequila blanco, mezcal, soda from lemon leaves, lime and licorice oils, parsley salt and the Hazelnut Martini with Vodka, roasted salted hazelnuts, honey, raw cacao nibs.