Completing two years and three months of operation, Delta Restaurant maintains for 2023 the two MICHELIN Guide Athens stars and a MICHELIN Green Star for Sustainable Gastronomy
Delta Restaurant, completing two years and three months of operation, maintains for 2023 the two MICHELIN Guide Athens stars and a MICHELIN Green Star for Sustainable Gastronomy, proving that the combination of modern techniques, such as fermentation and Scandinavian preservation with the richness of of the Mediterranean basin and the Greek countryside, not only put it in the frame of haute gastronomy, but established it as a pioneer in the Greek culinary sphere.
A modern Greek cuisine haute cuisine restaurant started its operation from Dining room at the Stavros Niarchos Foundation Cultural Center (SNFCC) in July 2021. The Delta was created by his initiative and donation Stavros Niarchos Foundation (SNF) with the aim of becoming a model culinary destination worthy of its high standards SNFCChighlighting at the same time Greek cuisine all over the world.
The concept of creating an innovative restaurant at the SNFCC completes the SNF’s vision for the SNFCC, which is a world-class public space and a model of environmental sustainability in terms of design, construction, operation and footprint in the wider ecosystem .
With basic postulate “no loss – no waste”, a sustainable restaurant operation model is adopted that respects nature’s resources, at the same time highlighting, in the public’s consciousness, the importance of sustainability and in gastronomy. In this context, collaborations with small producers from every part of the country supply the kitchen with authentic originals and rare ingredients, with an emphasis on organic products. The restaurant hosts educational programs, activities and workshops through which concepts such as sustainability, sustainable development, and proper management of natural resources are promoted.
With a philosophy, which for more than two decades, focuses on quality, reliability and a high level of service and know-how, Deipnosofistirion sealed this venture. Deipnosophistrion enthusiastically adopted the vision of SNF and SNFCC, creating a restaurant that attracts foodies and gastro travelers from all over the world.
George Papazachariashead chef, leads the R & D (Research and Development) team, having previous experience at the 3-star “Maaemo” in Oslo and the restaurant “Under” also in Norway.
Another head chef has been taken over by Thanos Fescos, previously Assistant Chef at the three-Michelin-awarded restaurant “Geranium” in Denmark. He has immersed himself in the dynamism and vanguard of Scandinavian cuisine while at the same time he remains a lover of Greek cuisine and a deep connoisseur of the local and farm to table approach.
In addition, a bar concept has been created within the restaurant, with its exclusive collaboration LINE ATHENS.
The design of the restaurant was done by the award-winning architectural firm Kois Associated Architects. With modern Greek culture as the starting point for the architectural design of the restaurant located in the building of the National Opera, the proposal is in direct harmony with the design of the SNFCC and respect for the vision of Renzo Piano. In a center of culture that condenses experiences and atmospheres, the design approaches Greekness through contemporary art, music and gastronomy. Concepts that exist in everyone’s mind, consciously or not, through memories of architectural structures, through sounds, smells, tastes and atmospheres.
Delta was awarded the Restaurant & Bar Design Award 2022 in the “Europe – In Another Space” category, which refers to dining spaces in Europe located inside museums, airports, means of transport, anywhere except hotels. It is the most important and influential design competition for catering spaces worldwide.
MENU
An enigmatic one Haute Cuisine a story that unfolds gradually, through a Protein (Omnivore) menu of culinary mastery, which can be modified to cover dietary options (vegetarian, vegan). A unique experience that leads guests on a culinary path, full of surprises and emotions.
The menu includes 12 dishes created by the charismatic Giorgos Papazacharias and edited by the talented Thanos Fescos, with his team. 12 stages, each of which is simultaneously experienced as a creative, philosophical and culinary experience. With intensity and boldness that excite. Minimalist perfection, utilization of local raw materials, focus on the small producers of Greece: these are the three components of the menu. Combined with international, pioneering techniques, such as fermentation and Scandinavian preservation, the result changes everything we thought about taste.
Jana Cechova, Restaurant Manager, oversees the culinary journey offered to each guest. With experience in a Michelin-awarded restaurant, he orchestrates the serving, creating a unique experience from the combination of flavors and the atmosphere of the restaurant. Every dish, every taste is part of a story, an idea that emerges from the three central axes of Delta’s philosophy: gastronomy, sustainability, culture.
WINE STORE
An unrepeatable journey through international varieties, with hundreds of labels covering the entire range of new and old world wine and winemaking, from every corner of the earth. Iconic wineries, legendary terroirs, rare varieties, exclusive imports, aging cellars and two wine rooms for a private mystifying experience.
THE Telemachos Papandreas, leading and award-winning sommelier, curates a comprehensive list that takes culinary pairing to the zenith of enjoyment. “In order to achieve the right wine pairing, we work closely with our chefs both in terms of ingredients and cooking methods. These are the two most important elements for finding the right wine for each dish,” explains Telemachos Papandreas.
With around 650 different labels in total and constant additions from the Greek and international vineyard, the minimal atmosphere is the ideal environment within an urban fabric for wine lovers.
BAR
With a vision of sustainability o Vassilis KyritsisThe Nikos Bakulis and Dimitris Dafopoulos dthey created the award-winning bar LINE ATHENS.
In the institution Tales of the Cocktails 2023 were awarded as BEST NEW INTERNATIONAL OPENING BAR. Sta World’s 50 Best Bars for 2023, 12 of the 50 best bars worldwide were awarded in a row, as well as Best New Opening. Delta and Line Athens joined forces for the elite guests of the restaurant with the central concept of Zero Waste.
The cocktail menu of Line Athens is inspired by the philosophy of the Delta menu and operates on three pillars: seasonal (inspired cocktails with seasonal ingredients), waste (cocktails with reusable ingredients left over from the production of the food menu) and pairing (cocktails with common material that matches the taste of the food menu).
The sculptural bar of the Delta Restaurant is considered one of the largest bars on the planet. It establishes the feeling of intimacy and euphoria and can accommodate up to 12 people. The bar lounge with comfortable sofas and minimal lighting can accommodate up to 50 people.
COLLABORATION WITH ARTWORKS
As a platform for the presentation of contemporary visual arts, Delta collaborates with ARTWORKS, highlighting projects which alternate each year and come to be added to the space organically as part of the landscape. Following the idea of sustainability challenges us to think of art as part of a diverse ecosystem with interdependent factors. The works explore the relationship between physical and digital environment, knowledge and emotion, the concept of corporeality in dialogue with architecture and landscape. They incorporate mythological references into contemporary concerns and connect visual tactile information.
The artists presenting their works this year have been awarded by ARTWORKS Stavros Niarchos Foundation (SNF) Artist Support Program thanks to the founding grant of SNF.
Source: Skai
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