My husband and I traveled to Athens, Greece in April to enjoy the lovely, warm weather, tour the ancient sites, and enjoy dinner at the two Michelin starred restaurant, Funky Gourmet. Living in Copenhagen has given us a true appreciation for sunny, 75 degree days and we basked in the niceness that was so needed after many, many, MANY days of cold, wet, windy 35 degrees.
After a couple days of exploring the city and visiting museums and some pretty famous landmarks, we made our way to the restaurant. It is situated on a pedestrian street in between the Kerameikos and Metaxourgeio metros. Our hotel concierge suggested a cab, stating that the restaurant is more a “destination” than an “explore as you go”. Because it was still light out and it was the two of us, we decided to take the metro to Metaxourgeio and walk. The neighborhood was familiar, as the Big Bus Tour had driven part of the route, but the concierge was right, it was not a particularly scenic stroll until we got to the actual street of our destination (we took a cab back to the hotel). In looking at the map, there are many well-rated restaurants in the area and the better route may have been from the Kerameikos metro. The gentrification of this neighborhood seems to be working, albeit slowly due to the financial situation in Greece.
When we arrived, the doorman outside greeted us and confirmed we were looking for the Funky Gourmet. He rang a bell, the door opened and we were escorted through a tiny bar area and up a flight of stairs to the main dining room.
We decided on Menu 2: a 16 course degustation with wine pairings. The server explained some of the courses as soon as we ordered, giving us the chance of alternatives to some dishes that may not be for everyone. We took advantage of this when she told us that the Part Two of the “Silence of the Lambs” was lamb brain, or what we got to enjoy: braised lamb dumpling in a warm mascarpone sauce (Part One is pictured above middle — lamb tongue presented in a “gilded” lamb’s skull). Our meal started with five little “bites” paired with Champagne Jacquesson, Cuvee 738, Extra Brut. My favorite of the bites was the Salsify in the Soil, pictured above. I could snack on that all day! We then had a bread course (Coulouri bread and Cretan buttermilk and sea salt) served with Fresh Chios Beer. Although Koulouri is ubiquitous in Greece (street vendors everywhere), they cannot hold a candle to the warm, fluffy sesame rings. We moved through an earthy snail dish and a delightfully dilly fish course and on to their signature dish: The Greek Salad. This white sorbet had all the flavor of a Greek salad: tomato, cucumber, red onion, feta and a touch of olive oil. I wanted a pint of it. Ben & Jerry need to give them a call and get this on the shelves! After this palate cleanser, came the Silence of the Lambs (described above) and then a fun cheese course: “Chestnuts” from the village of Roquefort. The soft spreadable blue cheese was coated with chocolate and a dab of caramel to look like a chestnut. We then had a frozen carrot mojito scoop, followed by a “bracelet” of Greek baklava (served cheekily in a black velvet jewelry box), and then, my favorite dessert: Strawberry cheesecake (pictured above right). The “strawberry” was actually sorbet covered in white chocolate set on a bed of powdered cheesecake. The green of the strawberry was sugared gel candy — cute touch. The meal ended with two little bites: a bacon, chocolate, caramel light cracker and the orange explosion (liquid orange truffle), served grandly on a dry ice and leaf-filled bowl.
The restaurant definitely deserves the accolades and awards. Georgianna Hiliadaki and Nick Roussos have done a great job expressing the taste of Athens using local products and Greek specialties.
**Funky Gourmet is moving. It will remain closed in 2019 and reopen in 2020 in the Hilton Athens hotel**
Funky Gourmet, 13 Paramithias st. and Salaminos, 104 35, Athens, Greece; Tel: +30 210 5242727; Dinner only (19:30-1:00); Reservations essential; Closed Sunday and Monday; also August.
Food Travel & Me 