At Pelagos Restaurant of Four Seasons Astir Palace Athens, Chef Luca Piscazzi introduces his own fresh take on fine dining with a distinctive menu that reveals the seasonal flavours of the Mediterranean Sea
Four Seasons Athens Restaurant Pelagos which opens on May 13th offers a fresh new locavore-inspired take on fine dining. Three degustation menus ranging from four to eight courses offer comprehensive gustatory journeys through the main menu. On the wine list, Mediterranean coastal countries take precedence, with sought-after labels from Bolgheri to Burgundy and beyond, including singular Greek varieties and vintages.
Chef Luca Piscazzi, who recently joined the team in Athens, takes the helm at the new flagship dining spot of Four Seasons Astir Palace Hotel Athens with the stunning view to the becalming waters of the Saronic Gulf. Having earned his stripes at Michelin-starred restaurants in Rome, Hong Kong, Beijing and London, Piscazzi decided it was time for a change of pace and made the move to Athens with his family, where he is thoroughly enjoying the stylish lifestyle of the Athens Riviera. His latest post saw him serving as head chef alongside trail-blazing French Chef Anne-Sophie Pic at her restaurant La Dame de Pic London. Located within Four Seasons Hotel London at Ten Trinity Square, it gained its two Michelin stars during Piscazzi’s tenure. Faithful to the restaurant’s dedication to fish and seafood, Piscazzi has crafted an excitingly inventive menu. Taking inspiration from the sea, he applies a rule-breaking approach, weaving in contemporary influences from around the world. The result is an unconventional interpretation of quintessential cooking techniques.
Piscazzi brings this tradition-defying ethos to Pelagos, though makes it clear that he is not interested in “smoke and mirrors” gastronomy. Instead, he is invested in bringing out the rich flavours, subtle aromas and varied textures of seasonal raw ingredients while ensuring diners can immediately recognize what is on their plate.
The menu of Pelagos Restaurant is inspired by the Mediterranean
Piscazzi enjoys nothing more than a solo walk along the beach, a short walk from his home, and it’s often there where a culinary epiphany may come to him. “The beauty of Greece and living in the Mediterranean is that simple pleasures lie at the core of everything,” he says. Taking a cue from the ever-changing mood of the sea, Pelagos’ vibrant young team is adept at creating its own take on global gastronomic trends.
“We source most of our ingredients locally, particularly sustainably caught fish and seafood, and ensure nothing goes to waste. If we have yellowtail, we’ll serve the raw part of the fish, make cream from the belly and, if it contains eggs, we’ll make bottarga,” says Piscazzi. “Fish, like vegetables, are seasonal. I always ask my fisherman to recommend the fish I should use.”
Diners might choose to start with a bluefin tuna tartare with courgette trompette, piper cubeba and pistachio and bay leaf ice cream. Main highlights include wild sea bass with mastiha artichoke, smoked pike caviar and kumquat and Kagoshima wagyu with coeur de boeuf tomato, tsukudani potato and smoked eel.
The interiors at Pelagos Restaurant
Echoing the restaurant’s deep connection with the sea, the eminent interior architecture and design team of experts at Martin Brudnizki Design Studio worked their magic at Pelagos, both indoors and out.
A warm, intimate interior pays tribute to Greece’s maritime heritage, bringing to mind the curved hull and dining saloon of an opulent cruise ship with high timber-paneled ceilings, polished wood, vintage lamp fixtures and caramel-hued leather banquette seating. Earthen marble floors reference boat sails and braided white rope on the walls mimic dock lines, while white-grey Attican marble and wispy chandeliers add to the restaurant’s understated elegance.
The bar at Pelagos Restaurant
Pelagos’ classic martini bar is a stylish throwback to ‘60s retro glamour and the Resort’s celebrity-studded history. This is the type of spot where it’s easy to imagine Sean Connery’s James Bond in his trademark ivory dinner jacket and black bow tie seated on a clamshell-design high stool at the sleek teal marble and brass bar, cradling a Martini. Fast-forward to the 21st century and guests will find Four Season’s mixologist masterminds shaking up an array of imaginative signature cocktails with fresh juices, premium spirits and southern Mediterranean botanicals.
Pelagos is open for dinner to both guests of the Resort and external guests. Call +30 21 0890 1190 to book.