Born in Monte-Carlo and famed all around the world, this gastronomy sensation gets its Athenian version!
After Monaco, Paris, St Tropez, Meribel, Sao Paulo, Mykonos, Hong Kong, Mexico and Tulum, Beefbar the successful restaurant concept created by Riccardo Giraudi opens in Athens peninsula, in the Four Seasons Hotel. The concept and philosophy were created by Riccardo Giraudi over 10 years ago, out of a desire to offer a new way to consume incredible meats while focusing on a wide selection of the best meat origins and cuts.
Riccardo Giraudi and his family have been considered for the past 50 years as the European leader in meat import and worldwide pioneer in bringing the beef industry to the 21st century. Therefore, it was only a matter of time for Giraudi to design a concept that would appeal to the final consumer. More than a restaurant, Beefbar is a destination for epicureans, craving a modern and luxury feel, attractive aesthetics, warm atmosphere and a refined experience.
Beefbar has a strong identity filled with contrasts. A contemporary yet timeless restaurant, where noble materials, exciting dishes and a relaxed setting meet. The unique experience starts with street food inspired by classic recipes discovered during Riccardo Giraudi and his executive chef Thierry Paludetto’s travels. From Asian gyozas and bao buns to Mexican quesadillas filled with smoked Kobe beef, veal & tuna tartare, and ceviche, there is one for everyone’s taste. Follow with Beefbar’s famous duo: the best and most exclusive cuts of imported beef, cooked to perfection and served with the creamiest mashed potatoes, another iconic dish.
The concept shows off exceptional breeds such as corn-fed Black Angus beef from the United States, grass-fed Angus beef from Argentina, grain-fed Wagyu beef from Australia or the famous certified Japanese Kobe beef. All the meats are magnified by either being grilled with a hint of spices or cooked on the barbecue, in a wok… The possibilities are endless. Non-meat lovers and clients seeking freshness and lightness will dive into Riccardo Giraudi’s Leafbar.
This section of the menu offers a great selection of flavorful recipes based on high-quality ingredients. Picture a zesty kale salad with avocado, a spinach salad topped with miso and Manchego cheese or a revamped Horiatiki salad. Should you have space to spare, try the inimitable signature soufflé like the 70% cocoa and sesame one, majestically served in a copper casserole.
The design, courtesy of Humbert & Poyet, was inspired by the surrounding natural elements, the sea, stone and landscape of Greece. Craftmanship and art are underlined in the space. The tabletops are made of ceramic tiling bearing a painted design. Woven baskets hang from the restaurant ceiling. Handcrafted ceramic lighting adorns the walls. Raw materials are used throughout. The floors are all in terracotta. The furniture composed of natural woods in walnut and iroko. The bar and lounge feature a central bar with a carved pattern, a wooden bar top and large fabric suspensions. The outdoor lounge is leisurely, decorated with large sofas and ceramic tables. The composition creates a relaxed yet refined dining and lounge environment, all centered on the sea view.
Riccardo Giraudi X Bernadaud
Part of Beefbar Athens’ art de la table is the result of an exclusive collaboration between Riccardo Giraudi and Bernardaud, a famous French porcelain producer. Riccardo Giraudi used his creativity to imagine a collection of fun and offbeat plates revealing his favorite emojis but also never-seen ones, exclusively designed for Athens. Bernardaud gave substance to this idea by affixing them on delicate white porcelain lined with golden edging.
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