In perfect harmony with the high standards of taste we are accustomed to, the Mappemonde Restaurant Bar & Lounge, located on the 10th floor of the luxurious Athens Capital Hotel – MGallery Collection, welcomes this Easter with unique gastronomic proposals that revive the authentic traditional recipes of the most significant Orthodox celebration. The team of the award-winning restaurant, led by Executive Chef Dimitris Boutsalis, Chef de Cuisine Dimitris Arsenidis, and Pastry Chef Konstantina Makrygianni, presents two highly promising festive menus, one for the Resurrection dinner of Holy Saturday and one for Easter Sunday, guaranteeing an unparalleled gastronomic experience.
On the evening of Holy Saturday, the resurrection dinner begins with a refreshing green salad with avocado, grilled pear, cashews, cranberries, blue cheese, and a citrus and ginger dressing, adding an explosive note of flavors and aromas. This is followed by the traditional lamb fricassee, which cannot be absent from the menu, prepared for the main course: lamb shanks served on a velvety tomato cream and harissa, accompanied by charcoal-roasted potatoes, and an unexpected combination of Niotiko cheese and chimichurri sauce. This culinary experience is completed with a yogurt mousse combined with exotic fruits and Aegina pistachios.
On Easter Sunday, the popular all-day restaurant of the capital transforms into the most beautiful courtyard in Athens, with breathtaking panoramic views, heralding the warm summer ahead. The meal begins with a variety of classic Greek appetizers such as tzatziki and eggplant salad, as well as more inspired delicacies such as hummus with feta and pomegranate accompanied by pita bread, and the spinach pie with fava, crispy onion, and tomato, combined with traditional meatballs. For the salad, guests can choose between the Capital carob – a different version of the traditional dakos – with cherry tomatoes, traditional tsalafouti cheese, capers, olives, onions, and rusks, or the steamed vegetable salad: greens, beetroot, and zucchini. Moving on to the main course, the starring roles are naturally played by the traditional spit-roasted lamb and the customary kokoretsi, as well as the chicken on the spit or the tender beef flap. Alternatively, there is also the vegetarian option with tasty grilled leeks, poached egg, potato foam, and truffle. Accompaniments include traditional oven-roasted potatoes with lemon and oregano or with a twist, such as grilled asparagus with miso or cauliflower au gratin with mascarpone and parmesan. The meal is sealed with two dessert options: the traditional ekmet with a base of tsoureki, combined with pistachio cream, accompanied by kaimaki ice cream and cherries, and an intoxicating chocolate mousse with hazelnut cream and salted caramel, for chocolate lovers.
For more information and reservations: https://athenscapitalhotel-mgallery.com/Easter/
