After SIX HOURS at lunch, these bitches are head over heels in love with KUZINA. This gorgeous restaurant not only boasts incredible Greek food, with a fine dining spin, but the friendliest service and wine – also Greek – that’s utterly spectacular.  

   

A mere nibble of artisan bread [ a lively blend of thyme, oregano & fermented yoghurt ] freshly baked by chef this morning, with a splash olive oil and sprinkle of salt, is enough to tell us Kuzina is destined to be an absolute favourite.

Though let’s start at the beginning … where one is warmly greeted by a beautiful, but simple decor, as well as the all-important handsome waiter: Hello Vasilis!

Soon, this darling man has us at the best table, very much enjoying a bottle of Sixth Sense from Larisa, Greece: a divine sparkling wine born of Muscat grape

   

Moments later, Konstantinos our head chef pops over to say hey bitches. Status quo for attention-grabbing whores such as ourselves, but this passionate man greets every customer, and guides them through his dazzling menu.

We’re kicking off this feast with mouthwatering Sautéed Wild Mushrooms accompanied by chervil sauce, celeriac puree, parsley crumb & white truffle, followed by the most lush marinated artichokes imaginable.

Served with herb pesto, graviera cheese [ from Crete, similar to Gruyère ] bitter almond, wild garlic puree [ foraged by chef himself ] and finally a few slices of grape to cleanse the palette – OH MY F**KING GOD!

    

Fave restaurant status officially confirmed, we move on – via our third bottle of sparking wine – to Wagyu Highland rump with aubergine puree, as well as a playful mini-mousaka of basil beschamel & tas kebab sauce. OOSH!

Even more incredible, Braised Lamb Shoulder & Leg with wild fennel orzo, sundried tomato pesto & gorgeous lamb jus. Both dishes bringing unexpected flavours and nuance, not to mention intense joy, with every mouthful.

Vasilis absolutely insists we pair these wonderful dishes with a vintage cab sav, which promises both exuberance and delicious complexity.

Well … if you insist lovely man.

   

Soon our plates are practically licked clean, and the bottle empty, but the unwavering creativity only continues with dessert. Though if you only have appetite for only one, then Ekmek Kataifi it simply must be …

Fine pasta, basted with butter and baked, forms a nest into which pistachio ganache, caramelised pistachios and forest berry compote merrily go. Not only does it look like a work of art, it tastes like one too. Heavenly!

Which, along with many glass of vino, is how we’ve come to spend six hours in this magnificent restaurant. And even now, we REALLY don’t want to leave …

 

CHAPTER TWO: The Bitches Return …

Over this joyful year of gluttony, our happiest discovery is the legendary KUZINA – Greek food as you’ve NEVER seen it before: reimagined, nuanced & paired with stunning wines. Yet still promising the fun, love & family feel of a cheeky taverna.

   

Following a boozy lunch of six blissful hours, then a sumptuous dinner even more debauched [ thanks to MANY a cheeky, and courtesy, shot of ouzo ] today we’ve arrived for DING-DONG, ROUND 3: Kuzina’s brand new menu.

Seconds later, and without need for actual words, our first gorgeous bottle of SIxth Sense [ sparkling, off-dry, hints of lemon, green fruit & chamomile ] is being gently poured into suitably large glasses.

It’s soon followed by that fabulous freshly baked bread, and a welcome even warmer from our host AND our wonderful chef – BOTH named Konstantinos – who in unison say: Bitches, prepare to be spoiled! 

    

Thus, we’re launching ourselves once again at the Sautéed Wild Mushrooms — OOSH! – as well as the Spanakopita, a tantalising delicacy of mixed greens, filo pastry, and an irresistibly tangy feta vinaigrette.

This great cheese is also the star of the Bougiourdi – a classic dish that traditionally adds cucumber, chili & confit cherry tomato to mix, then is wrapped in foil and cooked over an open fire. In this case, as a rather lateral homage, the feta is coated in an edible silver leaf, making it both Inspired and utterly delicious. 

   

But the award for best entree must go to … the Moussaka Spiced Beef with aubergine & potato, then enveloped in the creamiest, most aromatic béchamel sauce –  thanks to the cloves FYI – which is f**king incredible. 

While it feels nothing could be better than this, the new menu continues to wow. So, along with the four entrees and five bottles of Greek wine – OOPS – these fatty-boom-booms are also devouring two sensational mains: 

   

The most tender of Meatballs with Jerusalem artichokes, rainbow carrots & truffle … along with a dish somehow even more delicious, the Slow Cooked Crispy Duck leg with roasted beetroot & caramelised chicory. We are happy bitches indeed.

After a round of applause for chef, our finale is of course the “bird’s nest” of pistachio ganache & forest berry compote, along with the all-new Chocolate Tart, which offers a sensory explosion of butter caramel, glazed mousse & cocoa crumb. 

KUZINA we seriously LOVE your work, this calls for more wine!